Effect Of Tamarillo (Solanum Betaceum Cav.) Addition On Physical And Chemical Characteristics Of Yoghurt Produced
Yoghurt is one of the milk-based fermented products, adding fruit juice to yoghurt is part of product innovation, expected to improve quality and consumer liking. This study aims to determine the effect and level of addition of tamarillo juice (Solanum betaceum Cav.) on the characteristics of yoghu...
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| Language: | English |
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Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas
2024-10-01
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| Series: | Andalasian International Journal of Agricultural and Natural Sciences |
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| Online Access: | https://chipset.fti.unand.ac.id/index.php/aijans/article/view/70 |
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| author | Novelina Novelina |
| author_facet | Novelina Novelina |
| author_sort | Novelina Novelina |
| collection | DOAJ |
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Yoghurt is one of the milk-based fermented products, adding fruit juice to yoghurt is part of product innovation, expected to improve quality and consumer liking. This study aims to determine the effect and level of addition of tamarillo juice (Solanum betaceum Cav.) on the characteristics of yoghurt produced. This study used a complete randomized design (CRD) method with 5 treatments and 3 replicates. Data were analyzed using analysis of variance (ANOVA) and Duncan's New Multiple Range Test (DNMRT) at the 5% level. The treatment in this study was the addition of tamarillo juice as much as 0% (A), 5% (B), 10% (C), 15% (D), 20% (E). The results showed that the addition of tamarillo juice to yoghurt had a significant effect on viscosity, color, fat content, ash content, total solids, total lactic acid, and Organoleptic test (color, aroma, taste and consistency), but had no significant effect on protein content, pH value and total lactic acid bacteria. The best formulation was in treatment E (addition of 20% tamarillo juice) with an average viscosity value of 13.03 Cp; color 83.73 oHue (Yellow red); protein content 4.11%; fat content 3.29%; ash content 0.59%; total solids 19.17%; total lactic acid 1.04%; pH value 4.52; total lactic acid bacteria 2.3x109CFU/g ; color 4.3 (like); aroma 4.25 (like); taste 4.15 (like) and consistency 4.25 (like).
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| format | Article |
| id | doaj-art-b1f415b9b586459c9e5e16b3b5375128 |
| institution | Kabale University |
| issn | 2776-6500 2745-7885 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | Lembaga Penelitian dan Pengadian kepada Masyarakat Universitas Andalas |
| record_format | Article |
| series | Andalasian International Journal of Agricultural and Natural Sciences |
| spelling | doaj-art-b1f415b9b586459c9e5e16b3b53751282025-01-18T10:09:40ZengLembaga Penelitian dan Pengadian kepada Masyarakat Universitas AndalasAndalasian International Journal of Agricultural and Natural Sciences2776-65002745-78852024-10-01501Effect Of Tamarillo (Solanum Betaceum Cav.) Addition On Physical And Chemical Characteristics Of Yoghurt Produced Novelina Novelina0Andalas University Yoghurt is one of the milk-based fermented products, adding fruit juice to yoghurt is part of product innovation, expected to improve quality and consumer liking. This study aims to determine the effect and level of addition of tamarillo juice (Solanum betaceum Cav.) on the characteristics of yoghurt produced. This study used a complete randomized design (CRD) method with 5 treatments and 3 replicates. Data were analyzed using analysis of variance (ANOVA) and Duncan's New Multiple Range Test (DNMRT) at the 5% level. The treatment in this study was the addition of tamarillo juice as much as 0% (A), 5% (B), 10% (C), 15% (D), 20% (E). The results showed that the addition of tamarillo juice to yoghurt had a significant effect on viscosity, color, fat content, ash content, total solids, total lactic acid, and Organoleptic test (color, aroma, taste and consistency), but had no significant effect on protein content, pH value and total lactic acid bacteria. The best formulation was in treatment E (addition of 20% tamarillo juice) with an average viscosity value of 13.03 Cp; color 83.73 oHue (Yellow red); protein content 4.11%; fat content 3.29%; ash content 0.59%; total solids 19.17%; total lactic acid 1.04%; pH value 4.52; total lactic acid bacteria 2.3x109CFU/g ; color 4.3 (like); aroma 4.25 (like); taste 4.15 (like) and consistency 4.25 (like). https://chipset.fti.unand.ac.id/index.php/aijans/article/view/70tamarillo juicecow's milkyoghurt |
| spellingShingle | Novelina Novelina Effect Of Tamarillo (Solanum Betaceum Cav.) Addition On Physical And Chemical Characteristics Of Yoghurt Produced Andalasian International Journal of Agricultural and Natural Sciences tamarillo juice cow's milk yoghurt |
| title | Effect Of Tamarillo (Solanum Betaceum Cav.) Addition On Physical And Chemical Characteristics Of Yoghurt Produced |
| title_full | Effect Of Tamarillo (Solanum Betaceum Cav.) Addition On Physical And Chemical Characteristics Of Yoghurt Produced |
| title_fullStr | Effect Of Tamarillo (Solanum Betaceum Cav.) Addition On Physical And Chemical Characteristics Of Yoghurt Produced |
| title_full_unstemmed | Effect Of Tamarillo (Solanum Betaceum Cav.) Addition On Physical And Chemical Characteristics Of Yoghurt Produced |
| title_short | Effect Of Tamarillo (Solanum Betaceum Cav.) Addition On Physical And Chemical Characteristics Of Yoghurt Produced |
| title_sort | effect of tamarillo solanum betaceum cav addition on physical and chemical characteristics of yoghurt produced |
| topic | tamarillo juice cow's milk yoghurt |
| url | https://chipset.fti.unand.ac.id/index.php/aijans/article/view/70 |
| work_keys_str_mv | AT novelinanovelina effectoftamarillosolanumbetaceumcavadditiononphysicalandchemicalcharacteristicsofyoghurtproduced |