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