Effect of Fermentation Time and Percentage of Moringa (Moringa oleifera) Flour Variations on Vitamin C of Yogurt
- https://doi.org/10.2991/ahe.k.210205.063How to use a DOI?
- Yogurt, Moringa Leaf, Lactic Acid, Vitamin C, Organoleptic
This study aims to determine the amount of lactic acid and ascorbic acid/vitamin C content of Moringa oleifera‘s yogurt. Effect of the concentration of Moringa leaf flour, respectively 0;3;5; and 7%, while the fermentation time was 4,6, and 8 hours. The raw material used are UHT’s milk, with 10% of sugar and 3% of skimmed milk added. In this study, an organoleptic test was carried out to determine the level of consumer preference of Moringa oleifera’s yogurt so that the concentration of moringa leaf’s flour and the fermentation time was appropriate according to consumer preferences.
- © 2021, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Martha Aznury AU - Elina Margerty AU - Melianti AU - Sofiah AU - Yuniar AU - Sufi Awwaliyah PY - 2021 DA - 2021/02/09 TI - Effect of Fermentation Time and Percentage of Moringa (Moringa oleifera) Flour Variations on Vitamin C of Yogurt BT - Proceedings of the 4th Forum in Research, Science, and Technology (FIRST-T1-T2-2020) PB - Atlantis Press SP - 376 EP - 383 SN - 2589-4943 UR - https://doi.org/10.2991/ahe.k.210205.063 DO - https://doi.org/10.2991/ahe.k.210205.063 ID - Aznury2021 ER -