Effect of Fruit Lemon Juice Addition to The Content of Protein, Fat, Lactose and Probiotic on Soy Yogurt

International Seminar on Mathematics, Science, and Computer Science Education 2016

数学;自然科学;计算机科学

Supriyanti, F.M.T.^1 ; Zackiyah^1 ; Azizah, N.^1

Chemistry Education Department, Universitas Pendidikan Indonesia, Jln. Dr. Setiabudhi. No. 299, Bandung Jawa Barat

40154, Indonesia^1

关键词: Enumeration techniques;    Fat contents;    Kjeldahl methods;    Lemon juice;    Probiotic yogurt;    Protein contents;    research methods;    Total plate count;   

Others  :  https://iopscience.iop.org/article/10.1088/1742-6596/812/1/012024/pdf
DOI  :  10.1088/1742-6596/812/1/012024

来源: IOP

【 摘 要 】

This research aimed to determine the effect of lemon juice to the content of protein, fat, lactose and probiotics, in beverages soy yogurt. Soy yogurt which produced was a multifunction yogurt drink high levels of antioxidants, contains probiotics and can be used by people with lactose intolerance. The research method includes the production of fortified soy yogurt with lemon juice, were made with the ratio between the lemon juice and soy yogurt were 0:10 (L0); 1:9 (L1); 2:8 (L2); and 3:7 (L3). Analysis of the results include the content of protein by Kjeldahl method, the content of fat by Soxhletasi method, lactose test by Luff Schoorls method and content of probiotics with total plate count enumeration techniques. The results showed fortified yogurt had a protein content greater than before fortification (L3 > L2 > L1 > L0); The fat content L0 > L1 > L2 > L3. Fortified yogurt lactose content is smaller than before fortification (L0 > L1 > L2 > L3). The content of probiotic yogurt fortified L1 > L3 > L2. From this research can be concluded that the yoghurt fortified (L3) is the best, with the highest protein content, low fat, low lactose than L1 and L2, and had probiotics content. It is advised to conduct further research on the expired time of fortified soy yogurt products.