Physicochemical properties of yogurt synbiotic enriched with bawang Dayak (Eleutherine palmifolia (L) Merr) extract
Yogurt is a synbiotic yogurt made from a combination of probiotics and prebiotics, so the addition of bawang dayak extract (Eleutherine palmifolia (L) Merr) improved the functional properties of the synbiotic yogurt. The research objective was to analyse the physicochemical properties of yogurt synb...
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Fakultas Peternakan Universitas Brawijaya
2024-07-01
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| Series: | Jurnal Ilmu-Ilmu Peternakan |
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| Online Access: | https://jiip.ub.ac.id/index.php/jiip/article/view/2884 |
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| author | Ria Dewi Andriani Manik Eirry Sawitri Vindhya Tri Widayanti Abdul Manab Premy Puspitawati Rahayu Finna Prasasti Rischa Amalia Saleha |
| author_facet | Ria Dewi Andriani Manik Eirry Sawitri Vindhya Tri Widayanti Abdul Manab Premy Puspitawati Rahayu Finna Prasasti Rischa Amalia Saleha |
| author_sort | Ria Dewi Andriani |
| collection | DOAJ |
| description | Yogurt is a synbiotic yogurt made from a combination of probiotics and prebiotics, so the addition of bawang dayak extract (Eleutherine palmifolia (L) Merr) improved the functional properties of the synbiotic yogurt. The research objective was to analyse the physicochemical properties of yogurt synbiotic enriched with bawang dayak extract. The physicochemical properties, pH, acidity, syneresis and water holding capacity were analysed. This research used a completely randomized design (CRD), which consisted of 4 treatments and 3 replications with various concentrations of bawang dayak extract (T0 = 0%, T1 = 1%, T2 = 4% and T3 = 6%). The main ingredients used were skim milk, fresh milk, yogurt starter (Lactobacillus bulgaricus, Streptococcus thermophilus) and bawang dayak extract. The results of this study showed that the pH, acidity and water holding capacity were not significantly different (p>0.05) among the treatments, while syneresis was highly significantly different (p<0.01) at the T3 (6%) concentration. |
| format | Article |
| id | doaj-art-a454035009544b60a3200b2c4af9ec43 |
| institution | DOAJ |
| issn | 0852-3681 2443-0765 |
| language | English |
| publishDate | 2024-07-01 |
| publisher | Fakultas Peternakan Universitas Brawijaya |
| record_format | Article |
| series | Jurnal Ilmu-Ilmu Peternakan |
| spelling | doaj-art-a454035009544b60a3200b2c4af9ec432025-08-20T03:17:39ZengFakultas Peternakan Universitas BrawijayaJurnal Ilmu-Ilmu Peternakan0852-36812443-07652024-07-0134214215010.21776/ub.jiip.2024.034.02.14313Physicochemical properties of yogurt synbiotic enriched with bawang Dayak (Eleutherine palmifolia (L) Merr) extractRia Dewi Andriani0Manik Eirry Sawitri1Vindhya Tri Widayanti2Abdul Manab3Premy Puspitawati Rahayu4Finna Prasasti5Rischa Amalia Saleha6Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya Malang, East Java, 65145, Indonesia Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya Malang, East Java, 65145, Indonesia Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya Malang, East Java, 65145, Indonesia Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya Malang, East Java, 65145, Indonesia Department of Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya Malang, East Java, 65145, Indonesia Faculty of Animal Science, Universitas Brawijaya Malang, East Java, 65145, Indonesia Faculty of Animal Science, Universitas Brawijaya Malang, East Java, 65145, Indonesia Yogurt is a synbiotic yogurt made from a combination of probiotics and prebiotics, so the addition of bawang dayak extract (Eleutherine palmifolia (L) Merr) improved the functional properties of the synbiotic yogurt. The research objective was to analyse the physicochemical properties of yogurt synbiotic enriched with bawang dayak extract. The physicochemical properties, pH, acidity, syneresis and water holding capacity were analysed. This research used a completely randomized design (CRD), which consisted of 4 treatments and 3 replications with various concentrations of bawang dayak extract (T0 = 0%, T1 = 1%, T2 = 4% and T3 = 6%). The main ingredients used were skim milk, fresh milk, yogurt starter (Lactobacillus bulgaricus, Streptococcus thermophilus) and bawang dayak extract. The results of this study showed that the pH, acidity and water holding capacity were not significantly different (p>0.05) among the treatments, while syneresis was highly significantly different (p<0.01) at the T3 (6%) concentration.https://jiip.ub.ac.id/index.php/jiip/article/view/2884bawang dayak extractphysicochemical propertiesprebioticprobioticyogurt symbiotic |
| spellingShingle | Ria Dewi Andriani Manik Eirry Sawitri Vindhya Tri Widayanti Abdul Manab Premy Puspitawati Rahayu Finna Prasasti Rischa Amalia Saleha Physicochemical properties of yogurt synbiotic enriched with bawang Dayak (Eleutherine palmifolia (L) Merr) extract Jurnal Ilmu-Ilmu Peternakan bawang dayak extract physicochemical properties prebiotic probiotic yogurt symbiotic |
| title | Physicochemical properties of yogurt synbiotic enriched with bawang Dayak (Eleutherine palmifolia (L) Merr) extract |
| title_full | Physicochemical properties of yogurt synbiotic enriched with bawang Dayak (Eleutherine palmifolia (L) Merr) extract |
| title_fullStr | Physicochemical properties of yogurt synbiotic enriched with bawang Dayak (Eleutherine palmifolia (L) Merr) extract |
| title_full_unstemmed | Physicochemical properties of yogurt synbiotic enriched with bawang Dayak (Eleutherine palmifolia (L) Merr) extract |
| title_short | Physicochemical properties of yogurt synbiotic enriched with bawang Dayak (Eleutherine palmifolia (L) Merr) extract |
| title_sort | physicochemical properties of yogurt synbiotic enriched with bawang dayak eleutherine palmifolia l merr extract |
| topic | bawang dayak extract physicochemical properties prebiotic probiotic yogurt symbiotic |
| url | https://jiip.ub.ac.id/index.php/jiip/article/view/2884 |
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