Open AccessThe chemical characteristics of yoghurt (Lactobacillus fermentum MGA40-6 and Streptococcus thermophilus) with additional puree from Senduduk fruit (Melastoma malabathricum, L.)
Author(s) -
Afriani Sandra,
Yulianti Fitri Kurnia,
Ade Sukma,
Endang Purwati
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/287/1/012024
Subject(s) - titratable acid , food science , streptococcus thermophilus , chemistry , lactobacillus fermentum , water activity , antioxidant , lactobacillus , lactic acid , biology , water content , bacteria , biochemistry , fermentation , lactobacillus plantarum , geotechnical engineering , engineering , genetics
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.