Improvement the Yoghurt Nutritional Value, Organoleptic Properties and Preferences by Spirulina (Spirulina platensis) Supplementation

12th Joint Conference on Chemistry

Suzery, M.^1 ; Hadiyanto^2 ; Sutanto, H.^3 ; Widiastuti, Y.^4 ; Judiono^5

Department of Chemistry, Faculty of Science and Mathematics, Diponegoro University, Jl. Prof Soedarto, SH, Tembalang, Semarang

50275, Indonesia^1

Center of Biomass and Renewable Energy, Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Jl. Prof Soedarto, SH, Tembalang, Semarang

50275, Indonesia^2

Department of Physics, Faculty of Science and Mathematic, Diponegoro University, Jl. Prof Soedarto, SH, Tembalang, Semarang

50275, Indonesia^3

Head of Study Programme on Nutrition Department, Health Polytechnic of Bandung, MOH R.I-Bandung, 40514, Indonesia^4

Head of Study Programme on Nutrition Department, Bandung Health Polytechnic, MOH R.I. Jl. Babakan Loa, Kelurahan Pasirkaliki, Cimahi Utara, West Java

40514, Indonesia^5

关键词: Chemistry laboratory;    High added-value compounds;    Lactobacillus acidophilus;    Microbial contamination;    Microbiological tests;    Organoleptic properties;    Proximate analysis;    Spirulina platensis;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/349/1/012040/pdf
DOI  :  10.1088/1757-899X/349/1/012040

来源: IOP

【 摘 要 】

Spirulina sp has been identified as potential source food functional such as protein, amino acids and other high added value compounds from microalgae. One of the compounds is phycocyanin as also known for antioxidant use. This research was aimed to increase the nutritional value and organoleptic properties and preferences yoghurt by Spirulina platensis supplementation. Completely randomized controlled group design conducted by 31 respondents. Spirulina Research accomplished in Food Technology, Microbiology and Chemistry Laboratory at Bandung Health Polytechnic in Bandung. Samples divided randomly into three groups: (1) yoghurt standard supplemented 50 ml, (2) yoghurt and spirulina 1% supplemented 50 ml, (3) yoghurt and spirulina 1,2% supplemented 50 ml. Spirulina was added concentration by 0, 1, 1,2 % calculated by dx trial. Proximate analysis revealed the highest protein in enriched by spirulina 1%. However fat was lower 3.48 - 3.56 compare to control. All products found growing Lactobacillus acidophilus with a pH of 4.0 range. There was no microbial contamination such as E coli, Salmonella sp, Pseudomonas sp. Supplementation of spirulina to yoghurt products can be accepted by organoleptic, chemical and microbiological tests of concentrations of 1 and 1.2%. The material makes the blue colours more attractive and can be accepted by the expert panellist.