Nurdin, Samsu Udayana and Rizal, Samsul and Susilawati, Susilawati (2015) FAKTOR-FAKTOR YANG MEMPENGARUHI PODUKSI YOGURT YANG DIFORTIFIKASI DENGAN ESTRAK DAUN CINCAU HIJAU (PREMNAOBLONGIFOLIAMERR. In: Prosiding Seminar nasional Patpi 2015. Universitas Katolik Soegijapranata, Semarang, pp. 471-479. ISBN 978-602-65-01-4

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Yogurt is a dairy product that has been consumed for centuries as a part of the diet. We have modified the product to obtain new stirred yogurt with better functional effects through fortification of green cincau(Premna oblongifolia Merr.) leaf extract (GCL) as dietary fiber source. Our research aimed to study effect of GCL concentration and fermentation time on yogurt quality, and effect of sucrose concentration on hedonic quality of the fortified yogurt. There were two steps of research, firstly, 0.00, 0.25, 0.50, 0.75 percent of GCL were added as yogurt ingredient and fermented for 0, 2, 4, and 6 hours to produce stirred yogurt. Secondly, stirred yogurt with the best physical and microbiological characteristics obtained from the first step was optimized for hedonic improvement. The best yogurt was obtained when 0.50% GCL was added and fermented for 6 hours. The best product contained 11.92 log number of lactic acid bacteria, had pH 5.38, lactic acid concentration 0.39%, viscosity 404.17 Cs and dietary fiber concentration 1.65%. Hedonic quality improvement was achieved when the product was presentedwith addition of 20% sucrose solution. Key words: Green cincau leave, yogurt, dietarry fiber, probiotic, functional food.

Item Type: Book Section
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: SAMSU UDAY
Date Deposited: 02 May 2019 04:14
Last Modified: 02 May 2019 04:14

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