Proceedings of the International Conference on Tropical Agrifood, Feed and Fuel (ICTAFF 2021)

The Effect of Addition Lempahong (Baccaurea lanceolata) Fruit Extract on pH, Organoleptic, and Antioxidants of the Making Yoghurt

Authors
Arif Ismanto*, Lulu Khizanatusani, Muh. Ichsan Haris, Khoiru Indana, Ari Wibowo
Laboratory of Production and Technology of Animal Science, Departement Animal Science, Faculty of Agriculture Mulawarman University
*Corresponding author. Email: arifismanto9@gmail.com
Corresponding Author
Arif Ismanto
Available Online 7 January 2022.
DOI
10.2991/absr.k.220102.033How to use a DOI?
Keywords
Baccaurea lanceolata fruit; pH; Organoleptic; Antioxidants
Abstract

Yogurt is a dairy product made through a bacterial fermentation process. The addition of lempahong fruit (Baccaurea lanceolata) which contains antioxidant compounds, is expected to add the unique taste of lempahong fruit and as a source of antioxidants as a functional processed animal product. This research was conducted to determine the physical properties with a pH value, determine the quality of yogurt by organoleptic test, and determine the presence of antioxidant activity in yogurt. This study used a completely randomized design with six treatments and four replications, namely yogurt without the addition of lempahong fruit extract, yogurt with 2%, 4%, 6%, 8%, and 10% lempahong fruit extract. The results obtained were a pH value of 4.2 - 4.3 from each treatment. The average organoleptic test scored 3 (rather like) and the antioxidant activity test found the strong to very strong category. It could be concluded that adding lempahong fruit extract in yogurt did not significantly affect the pH value. In contrast, it had a significant effect on the organoleptic test and antioxidant activity. The best treatment was obtained from yogurt with the addition of 2% extract.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the International Conference on Tropical Agrifood, Feed and Fuel (ICTAFF 2021)
Series
Advances in Biological Sciences Research
Publication Date
7 January 2022
ISBN
978-94-6239-510-7
ISSN
2468-5747
DOI
10.2991/absr.k.220102.033How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Arif Ismanto
AU  - Lulu Khizanatusani
AU  - Muh. Ichsan Haris
AU  - Khoiru Indana
AU  - Ari Wibowo
PY  - 2022
DA  - 2022/01/07
TI  - The Effect of Addition Lempahong (Baccaurea lanceolata) Fruit Extract on pH, Organoleptic, and Antioxidants of the Making Yoghurt
BT  - Proceedings of the  International Conference on Tropical Agrifood, Feed and Fuel (ICTAFF 2021)
PB  - Atlantis Press
SP  - 224
EP  - 228
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220102.033
DO  - 10.2991/absr.k.220102.033
ID  - Ismanto2022
ER  -