OPTIMIZATION OF TOTAL SOLUBLE PROTEIN OF YOGHURT WITH ADDITION OF PSYLLIUM HUSK POWDER AND FULL CREAM MILK POWDER
Yoghurt is a fermented dairy product with many beneficial properties. During fermentation process using lactic acid bacteria, the physicochemical properties of yoghurt change including the soluble protein (SP) content due to the formation of insoluble protein as a result of decreasing pH. The presen...
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2024-12-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202404&vol=4&aid=5682 |
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| author | SAFRI ISHMAYANA MUHAMMAD FADHLILLAH FAJRIANA S. NURRUSYDA AGUS SAFARI RIZA APRIANI PUSPITASARI R. DEVI DEBORA T. HORASIO UKUN M. S. SOEDJANAATMADJA |
| author_facet | SAFRI ISHMAYANA MUHAMMAD FADHLILLAH FAJRIANA S. NURRUSYDA AGUS SAFARI RIZA APRIANI PUSPITASARI R. DEVI DEBORA T. HORASIO UKUN M. S. SOEDJANAATMADJA |
| author_sort | SAFRI ISHMAYANA |
| collection | DOAJ |
| description | Yoghurt is a fermented dairy product with many beneficial properties. During fermentation process using lactic acid bacteria, the physicochemical properties of yoghurt change including the soluble protein (SP) content due to the formation of insoluble protein as a result of decreasing pH. The present study was directed to determine the best conditions to obtain the highest SP content, even though some of proteins become insoluble in yoghurt. The optimal conditions were determined by response surface method-central composite design (RSM-CCD). Yoghurt was prepared by fermenting pasteurized milk with Lactobacillus bulgaricus with varying concentrations of psyllium husk powder (PHP) and full cream milk powder (FCMP). The SP content was determined using Lowry method. The results of the present study indicate that the highest SP content can be achieved when 0.162 % w/v PHP and 5.621 % w/v FCMP are used in the yoghurt preparation process. The SP concentration at these conditions can reach up to 2.704 ± 0.102 mg·mL-1. The organoleptic tests of the yoghurt indicate that it has better acceptance by semi-trained panelists compared to yoghurt prepared without the addition of PHP and FCMP. |
| format | Article |
| id | doaj-art-7936385324964a7f85248279fcc063d2 |
| institution | Kabale University |
| issn | 1582-540X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-7936385324964a7f85248279fcc063d22025-01-10T10:07:51ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2024-12-01254353363OPTIMIZATION OF TOTAL SOLUBLE PROTEIN OF YOGHURT WITH ADDITION OF PSYLLIUM HUSK POWDER AND FULL CREAM MILK POWDERSAFRI ISHMAYANA0 MUHAMMAD FADHLILLAH 1FAJRIANA S. NURRUSYDA 2AGUS SAFARI 3RIZA APRIANI4 PUSPITASARI R. DEVI 5 DEBORA T. HORASIO6UKUN M. S. SOEDJANAATMADJA 7 Universitas Padjadjaran, Faculty of Mathematics and Natural Sciences, Department of Chemistry, Jl. Raya Bandung-Sumedang km. 21 Jatinangor, Sumedang, 45363, West Java, Indonesia Universitas Padjadjaran, Faculty of Mathematics and Natural Sciences, Department of Chemistry, Jl. Raya Bandung-Sumedang km. 21 Jatinangor, Sumedang, 45363, West Java, IndonesiaUniversitas Padjadjaran, Industrial Chemistry Technology Study Program, Vocational School, Jln. Raya Bandung-Sumedang km. 21 Jatinangor, Sumedang, 45363, West Java, Indonesia Universitas Padjadjaran, Faculty of Mathematics and Natural Sciences, Department of Chemistry, Jl. Raya Bandung-Sumedang km. 21 Jatinangor, Sumedang, 45363, West Java, IndonesiaUniversitas Garut, Faculty of Mathematics and Natural Sciences, Department of Chemistry, Jl. Jati No.42, Tarogong Kaler, Garut, 44151, West Java, Indonesia Universitas Padjadjaran, Faculty of Mathematics and Natural Sciences, Department of Chemistry, Jl. Raya Bandung-Sumedang km. 21 Jatinangor, Sumedang, 45363, West Java, Indonesia Universitas Padjadjaran, Faculty of Mathematics and Natural Sciences, Department of Chemistry, Jl. Raya Bandung-Sumedang km. 21 Jatinangor, Sumedang, 45363, West Java, Indonesia Universitas Padjadjaran, Faculty of Mathematics and Natural Sciences, Department of Chemistry, Jl. Raya Bandung-Sumedang km. 21 Jatinangor, Sumedang, 45363, West Java, IndonesiaYoghurt is a fermented dairy product with many beneficial properties. During fermentation process using lactic acid bacteria, the physicochemical properties of yoghurt change including the soluble protein (SP) content due to the formation of insoluble protein as a result of decreasing pH. The present study was directed to determine the best conditions to obtain the highest SP content, even though some of proteins become insoluble in yoghurt. The optimal conditions were determined by response surface method-central composite design (RSM-CCD). Yoghurt was prepared by fermenting pasteurized milk with Lactobacillus bulgaricus with varying concentrations of psyllium husk powder (PHP) and full cream milk powder (FCMP). The SP content was determined using Lowry method. The results of the present study indicate that the highest SP content can be achieved when 0.162 % w/v PHP and 5.621 % w/v FCMP are used in the yoghurt preparation process. The SP concentration at these conditions can reach up to 2.704 ± 0.102 mg·mL-1. The organoleptic tests of the yoghurt indicate that it has better acceptance by semi-trained panelists compared to yoghurt prepared without the addition of PHP and FCMP.https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202404&vol=4&aid=5682dairy productfull cream milk powderproteinpsyllium huskyoghurt |
| spellingShingle | SAFRI ISHMAYANA MUHAMMAD FADHLILLAH FAJRIANA S. NURRUSYDA AGUS SAFARI RIZA APRIANI PUSPITASARI R. DEVI DEBORA T. HORASIO UKUN M. S. SOEDJANAATMADJA OPTIMIZATION OF TOTAL SOLUBLE PROTEIN OF YOGHURT WITH ADDITION OF PSYLLIUM HUSK POWDER AND FULL CREAM MILK POWDER Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry dairy product full cream milk powder protein psyllium husk yoghurt |
| title | OPTIMIZATION OF TOTAL SOLUBLE PROTEIN OF YOGHURT WITH ADDITION OF PSYLLIUM HUSK POWDER AND FULL CREAM MILK POWDER |
| title_full | OPTIMIZATION OF TOTAL SOLUBLE PROTEIN OF YOGHURT WITH ADDITION OF PSYLLIUM HUSK POWDER AND FULL CREAM MILK POWDER |
| title_fullStr | OPTIMIZATION OF TOTAL SOLUBLE PROTEIN OF YOGHURT WITH ADDITION OF PSYLLIUM HUSK POWDER AND FULL CREAM MILK POWDER |
| title_full_unstemmed | OPTIMIZATION OF TOTAL SOLUBLE PROTEIN OF YOGHURT WITH ADDITION OF PSYLLIUM HUSK POWDER AND FULL CREAM MILK POWDER |
| title_short | OPTIMIZATION OF TOTAL SOLUBLE PROTEIN OF YOGHURT WITH ADDITION OF PSYLLIUM HUSK POWDER AND FULL CREAM MILK POWDER |
| title_sort | optimization of total soluble protein of yoghurt with addition of psyllium husk powder and full cream milk powder |
| topic | dairy product full cream milk powder protein psyllium husk yoghurt |
| url | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202404&vol=4&aid=5682 |
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