Open AccessFatty Acids Content of Yogurt Drink by Mangosteen Rind Extract (Garcinia mangostana L.)
Author(s) -
Jeki Mediantari Wahyu Wibawanti,
Zulfanita,
Dedi Runanto
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/292/1/012071
Subject(s) - garcinia mangostana , food science , chemistry , fatty acid , palmitic acid , oleic acid , polyunsaturated fatty acid , saturated fatty acid , traditional medicine , biochemistry , medicine
This research was aimed to study the content of fatty acid from yogurt drink by mangosteen rind extract. Completely Randomized Design (CRD) was throughout the research with different concentrations of mangosteen rind extract (0, 1, 2, and 3% (v/v). The results were differences on the yogurt drink product. The addition of mangosteen rind extract on yogurt drink of goat’s milk contains fatty acids both saturated and unsaturated fatty acids. The highest saturated fatty acids were observed on the of palmitic fatty acids, while the highest unsaturated fatty acids were found on the oleic acid. There were changes in the profiles of fatty acids during processing of fresh goat milk into yogurt drink by mangosteen rind extract.