The chemical characteristics of yoghurt (Lactobacillus fermentum MGA40-6 and Streptococcus thermophilus) with additional puree from Senduduk fruit (Melastoma malabathricum, L.)

International Conference on Animal Production for Food Sustainability

生态环境科学;生物科学

Sandra, Afriani^1 ; Kurnia, Yulianti Fitri^1 ; Sukma, Ade^1 ; Purwati, Endang^1

Department of Animal Science, Andalas University, Padang, West Sumatera, Indonesia^1

关键词: Anti-oxidant activities;    Chemical characteristic;    Completely randomized designs;    Lactobacillus fermentum;    Melastoma malabathricum;    senduduk fruit puree;    Streptococcus thermophilus;    yoghurt;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/287/1/012024/pdf
DOI  :  10.1088/1755-1315/287/1/012024

来源: IOP

【 摘 要 】

The purpose of this study was to know the effect of adding the puree of senduduk fruit on the chemical characteristics of yoghurt. The experiment is conducted by using a Completely Randomized Design (CRD) by adding different concentrations of senduduk fruit's puree into yoghurt; A (0%), B (1.5%), C (3%), D (4.5%), dan E (6%). The results of this study with adding the puree of senduduk fruit into yoghurt can significantly increased the total titratable acidity, protein concentration and antioxidant activity. The experiments also show the decrease on the pH value, but showing not significant differences at the water content and ash concentration of the yoghurt. In conclusion, adding 4.5% (D) of senduduk fruit puree into yoghurt is the best to produce a consumtive yoghurt with (1.54%) total titratable acidity, (5.18%) protein concentration, (56.72%) antioxidant activity, (4.4) pH, (77.59 % ) water and (1.22%) ash.