Physicochemical and Microstructural Properties of Yoghurt Fortified with Anthocyanin Black Glutinous Rice (Oryza sativa L. var. glutinosa) Extract
Anthocyanin has great potential as a natural additive to improve the quality of yoghurt drink and give more benefits for health. This research aimed to analyze the effect of adding anthocyanin black glutinous rice extract on the physicochemical and microstructural quality of yoghurt drink. The resea...
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University of Brawijaya
2024-07-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
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| Online Access: | https://jitek.ub.ac.id/index.php/jitek/article/view/760 |
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| author | Ridho Pambudi Muhammad Alfan Nurdin Umi Lailasari Berliana Arifa Noer Shodiq Dimas Teguh Prasetiyo |
| author_facet | Ridho Pambudi Muhammad Alfan Nurdin Umi Lailasari Berliana Arifa Noer Shodiq Dimas Teguh Prasetiyo |
| author_sort | Ridho Pambudi |
| collection | DOAJ |
| description | Anthocyanin has great potential as a natural additive to improve the quality of yoghurt drink and give more benefits for health. This research aimed to analyze the effect of adding anthocyanin black glutinous rice extract on the physicochemical and microstructural quality of yoghurt drink. The research material is skim milk, yoghurt starter, and anthocyanin extract of black glutinous rice. The method used in this study was a laboratory experiment with a Completely Randomized Design (CRD) with four treatments and three replications. The treatment given was the addition of anthocyanin extract from black glutinous rice with concentrations of 0% (P0), 10% (P1), 20% (P2), and 30% (P3). The variables observed were the total acid, pH, syneresis, viscosity, water holding capacity, particle size, and distribution. Data were analyzed by analysis of variance (ANOVA), and if there was a difference, the analysis was continued using Tukey's Test. The results showed that the addition of the anthocyanin extract of black glutinous rice had a significant effect (p < 0.05) on the total acid, viscosity, water holding capacity, particle size, and particle distribution and no significant effect (p > 0.05) on the pH and syneresis. The addition of anthocyanin extract black glutinous rice increases total acid, viscosity water holding capacity and reduces pH, syneresis, particle size, and distribution. This study concludes that the addition of anthocyanin extract of black glutinous rice until 30% has a good effect on improving the physicochemical and microstructural quality of yoghurt drink. |
| format | Article |
| id | doaj-art-a83efbe286d44e1ca456ed8a7a1f37c0 |
| institution | Kabale University |
| issn | 1978-0303 2338-1620 |
| language | Indonesian |
| publishDate | 2024-07-01 |
| publisher | University of Brawijaya |
| record_format | Article |
| series | Jurnal Ilmu dan Teknologi Hasil Ternak |
| spelling | doaj-art-a83efbe286d44e1ca456ed8a7a1f37c02025-08-20T03:33:42ZindUniversity of BrawijayaJurnal Ilmu dan Teknologi Hasil Ternak1978-03032338-16202024-07-0119210411310.21776/ub.jitek.2024.019.02.4618Physicochemical and Microstructural Properties of Yoghurt Fortified with Anthocyanin Black Glutinous Rice (Oryza sativa L. var. glutinosa) ExtractRidho Pambudi0Muhammad Alfan Nurdin1Umi Lailasari2Berliana Arifa Noer Shodiq3Dimas Teguh Prasetiyo4Biotechnology Department, Bogor Agricultural Institute, IPB Campus Dramaga Bogor 16680 West Java, IndonesiaAnimal Science Department, Brawijaya University, Jalan Veteran, Malang, 65145, IndonesiaBiotechnology Department, Bogor Agricultural Institute, IPB Campus Dramaga Bogor 16680 West Java, IndonesiaBiotechnology Department, Bogor Agricultural Institute, IPB Campus Dramaga Bogor 16680 West Java, IndonesiaAnimal Science Department, Brawijaya University, Jalan Veteran, Malang, 65145, IndonesiaAnthocyanin has great potential as a natural additive to improve the quality of yoghurt drink and give more benefits for health. This research aimed to analyze the effect of adding anthocyanin black glutinous rice extract on the physicochemical and microstructural quality of yoghurt drink. The research material is skim milk, yoghurt starter, and anthocyanin extract of black glutinous rice. The method used in this study was a laboratory experiment with a Completely Randomized Design (CRD) with four treatments and three replications. The treatment given was the addition of anthocyanin extract from black glutinous rice with concentrations of 0% (P0), 10% (P1), 20% (P2), and 30% (P3). The variables observed were the total acid, pH, syneresis, viscosity, water holding capacity, particle size, and distribution. Data were analyzed by analysis of variance (ANOVA), and if there was a difference, the analysis was continued using Tukey's Test. The results showed that the addition of the anthocyanin extract of black glutinous rice had a significant effect (p < 0.05) on the total acid, viscosity, water holding capacity, particle size, and particle distribution and no significant effect (p > 0.05) on the pH and syneresis. The addition of anthocyanin extract black glutinous rice increases total acid, viscosity water holding capacity and reduces pH, syneresis, particle size, and distribution. This study concludes that the addition of anthocyanin extract of black glutinous rice until 30% has a good effect on improving the physicochemical and microstructural quality of yoghurt drink.https://jitek.ub.ac.id/index.php/jitek/article/view/760black glutinous rice extractfermented milkpowder milkyoghurt drink |
| spellingShingle | Ridho Pambudi Muhammad Alfan Nurdin Umi Lailasari Berliana Arifa Noer Shodiq Dimas Teguh Prasetiyo Physicochemical and Microstructural Properties of Yoghurt Fortified with Anthocyanin Black Glutinous Rice (Oryza sativa L. var. glutinosa) Extract Jurnal Ilmu dan Teknologi Hasil Ternak black glutinous rice extract fermented milk powder milk yoghurt drink |
| title | Physicochemical and Microstructural Properties of Yoghurt Fortified with Anthocyanin Black Glutinous Rice (Oryza sativa L. var. glutinosa) Extract |
| title_full | Physicochemical and Microstructural Properties of Yoghurt Fortified with Anthocyanin Black Glutinous Rice (Oryza sativa L. var. glutinosa) Extract |
| title_fullStr | Physicochemical and Microstructural Properties of Yoghurt Fortified with Anthocyanin Black Glutinous Rice (Oryza sativa L. var. glutinosa) Extract |
| title_full_unstemmed | Physicochemical and Microstructural Properties of Yoghurt Fortified with Anthocyanin Black Glutinous Rice (Oryza sativa L. var. glutinosa) Extract |
| title_short | Physicochemical and Microstructural Properties of Yoghurt Fortified with Anthocyanin Black Glutinous Rice (Oryza sativa L. var. glutinosa) Extract |
| title_sort | physicochemical and microstructural properties of yoghurt fortified with anthocyanin black glutinous rice oryza sativa l var glutinosa extract |
| topic | black glutinous rice extract fermented milk powder milk yoghurt drink |
| url | https://jitek.ub.ac.id/index.php/jitek/article/view/760 |
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