Open AccessCharacteristics of Pumpkin (Cucurbita moschata) Fermented Beverage Products With the Addition of a Powder Milk Mixture
Author(s) -
. Novelina,
Nazish Nazir,
Risa Meutia Fiana,
D. F. Yarni
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/515/1/012054
Subject(s) - food science , fermentation , chemistry , skimmed milk , cucurbita moschata , lactic acid , inulin , toned milk , brix , prebiotic , bacteria , biology , sugar , medicine , alternative medicine , pathology , genetics
One of the efforts in the use of pumpkin is making lactate fermented beverage. In this product there are two components at once, namely inulin from pumpkin that acts as a prebiotic and culture starter of Lactobacillus sp which acts as a probiotic. This study aims to determine the effect of the addition of milk powder on the characteristics of pumpkin juice fermented beverage. Variations in addition to powdered milk (skim and full cream). The results showed the addition of a mixture of 13% skim milk and 2% full cream is a lactate fermentation beverage that panelists prefer.This product has an average pH of 4.22, a total titrated acid of 0.43%, a protein content of 3.78%, a total solids of 17 ° Brix, a viscosity of 8.44 dPa, a fat content of 1.16%, an ash content of 0.83%, antioxidant activity 3.13%, beta-carotene levels 2.41 μg / g, and total lactic acid bacteria 2.1×10 9 .