KAJIAN FISIKOKIMIA YOGHURTBEET (Beta Vulgaris) SEBAGAI INOVASI PANGAN DIET SEHAT
DOI:
https://doi.org/10.21111/atj.v7i1.9451Keywords:
Abstract
Yoghurtbeet is a blend of fermented products (yogurt) with fruit juice, Yoghurtbeet is included in the Greek Yoghurt group because it is obtained from the lactic acid fermentation process through three times the filtration process so that it has a lower carbohydrate content, but the amount of protein is higher than ordinary yogurt. Beetroot (Beta vulgaris L) is a source of nutrients rich in primary metabolites and secondary metabolites, so if consumed it is good for the health of the body. By combining yogurt and beet juice, it is expected that a food product with the best nutritional value will be obtained from the combination of the two ingredients. This activity aims to determine the physico-chemical characteristics of yogurt combined with Beet fruit juice and provide knowledge/experience in producing Yoghurtbeet. The results showed that the chemical composition of yogurt, namely Ash content of yogurt showed a value of (p>0.05) (0.9 g/100g), Moisture content in Beet yogurt was (p≤0.05) worth (77.9 g/100g). Yoghurt with Beet fruit content has a protein content of (3.3g/100g) (p≤0.05). And fat content was (2.5 g/100g) (p≤0.05). Lactose content was (3.3 g/100 g) and carbohydrate content was (15.3g/100 g) with a value of (p≤0.05). Yoghurtbeet has a fairly high pH of (4.1) (p≤0.05) This can be caused because beetroot is rich in antioxidants which are generally composed of phenolic compounds. Color analysis showed that yogurt supplemented with beet fruit extract/juice gave a pink color (L*=50, a*=31 and b*=2.3).References
Ghasempour Z, Javanmard N, Mojaddar A, Alizadeh-sani M, Ehsani A, Moghaddas E. Biocatalysis and Agricultural Biotechnology Development of probiotic yogurt containing red beet extract and basil seed gum ; techno-functional , microbial and sensorial characterization. Biocatal Agric Biotechnol . 2020;29(September):101785. doi:10.1016/j.bcab.2020.101785
Wijesekara A, Weerasingha V, Jayarathna S, Priyashantha H. Food Chemistry : X Quality parameters of natural phenolics and its impact on physicochemical , microbiological , and sensory quality attributes of probiotic stirred yogurt during the storage. Food Chem X . 2022;14(May):100332. doi:10.1016/j.fochx.2022.100332
Physicochemistry of TS, Sensory MDAN. EFFECT OF VARIATION OF PROPORTIONS OF RED BEET EXTRACT AND UHT MILK. 29.
Vieira T do C, Pinto VRA, Rocha F, Pires AC dos S, Minim VPR, Vidigal MCTR. New insights into perceptions of technology claims in greek-style yogurt: A view on the COVID-19 pandemic. FoodRes Int . 2022;161(August). doi:10.1016/j.foodres.2022.111822
Research J, Food Science I T. Edible: Research Journal of Food Technology Sciences (Jedb). 2021;10(1).
Xu J, Xu X, Yuan Z, Hua D, Yan Y, Bai M. Effect of hemp protein on the physicochemical properties and flavor components of plant-based yogurt. LWT . 2022;172(September):114145. doi:10.1016/j.lwt.2022.114145
Sarofa U, Nurismanto R, Ulum B. Physicochemical and Organoleptic Characteristics of Corn Milk Yoghurt (Zea mays) and White Sword Koro Beans (Canavalia ensiformis) with the Addition of Skim Milk. 2016;11(2):1–6.
Abat A, Torimtubun A, Singagerda LK, Ermawati L. Training on Making Yoghurt and Tempe Brownies as an Effort to Increase the Selling Value of Tempe Production Centers in Self-Sufficient Small Industrial Areas: Indonesian Community Service Journal Training on Making Tempe Yoghurt and Brownies as an Effort to Increase Ni. 2018;(December). doi:10.11594/bjpmi.01.02.03
Gum X. Physicochemical Characteristics of Non-Fat Yogurt with Addition of Whey Protein Concentrate and Xanthan Gum Physicochemical Characteristics of Non-Fat Yogurt with Whey Protein Concentrate and Xanthan Gum. 2018;38(2):178–186.
Jonathan HA, Fitriawati IN, Arief II, Soenarno MS, Mulyono RH, Animal Husbandry F. Physicochemistry, Microbiology and Organoleptic Probiotic Yogurt with the Addition of Red Fruit ( Pandanus conodeous L.). 2022;10(30):34–41.
RI MK. No TitleΕΛΕΝΗ. Αγαη . 2019;8(5):55.
Aznury M, Zaman Z, Zikri A, Panzurli P. Organoleptic Testing of Yogurt Products with the Addition of Variations in the Concentration of Moringa Leaves (Moringa oleifera). Fluid . 2019;12(1):15–20. doi:10.35313/fluida.v12i1.1844
Properties TEST, Chemical F, Organoleptic AND, Yoghurt M, Indonesia P. Test of the physico-chemical and organoleptic properties of Indonesian yogurt drink Ngboon panorama. 2020;5(1).
Wang Y, Do T, Marshall LJ, Boesch C. Effect of two-week red beetroot juice consumption on modulation of gut microbiota in healthy human volunteers – A pilot study. Food Chem . 2023;406(November 2022):134989. doi:10.1016/j.foodchem.2022.134989
Nugraha W, Koesoemawardani D, Nurainy F, Rizal S. THE EFFECT OF ADDITIONAL CARGENENAN ON PROPERTIES. 2022;1(2):253–261.
(physicochemical characterization of bacteriocin extracted from yogurt). 2011;3(1):1–8.
Downloads
Submitted
Accepted
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Agroindustrial Technology Journal
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The author whose published manuscript approved the following provisions:
1. The right of publication of all material published in the journal / published in the Agroindustrial Technology Journal is held by the editorial board with the knowledge of the author (moral rights remain the author of the script).
2. The formal legal provisions for access to digital articles of this electronic journal are subject to the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (CC BY-NC-SA 4.0), which means that Agroindustrial Technology Journal reserves the right to save, transmit media or format, Database), maintain, and publish articles without requesting permission from the Author as long as it keeps the Author's name as the owner of Copyright.
3. Printed and electronically published manuscripts are open access for educational, research and library purposes. In addition to these objectives, the editorial board shall not be liable for violations of copyright law.
