Pengaruh penambahan Bee pollen terhadap karakteristik yogurt angkak biji durian

Rusli, David, Saputra, Yakobus Andrean, Srianta, Ignatius, Nugerahani, Ira, Kuswardani, Indah and Matoetina, Maria (2022) Pengaruh penambahan Bee pollen terhadap karakteristik yogurt angkak biji durian. Pengaruh penambahan Bee pollen terhadap karakteristik yogurt angkak biji durian, 21 (2). pp. 168-182. ISSN p-ISSN: 1411-7096; e-ISSN: 2613-909X

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Abstract

Yogurt is a functional food that has health benefits and well known to the public. The development of yogurt is done to increase its functional and nutritional value. One of the developments is combined with Monascus-Fermented Durian Seeds. MFDS has antioxidant, antidiabetic and antihypercholestrol properties, but the addition of MFDS causes a bitter and astringent aftertaste so it needs to be improved with the addition of other thing such as bee pollen. The purpose of this study was to determine the effect of increasing the concentration of bee pollen on physical properties, pH value, total acid, growth of Lactic Acid Bacteria, and organoleptic of MFDS Yogurt. The experimental design used in this study was a Randomized Block Design (RBD) with one factor, namely differences in bee pollen concentrations of 0%, 0.25%, 0.5%, 0.75%, and 1% (w/v). The data were analyzed by ANOVA test at =5% and if it had a significant effect, it was continued with DMRT test at =5%. The results showed that differences in bee pollen concentrations had a significant effect on firmness, total acid, mouthfeel, taste, and overall performances, but had no significant effect on Water Holding Capacity, syneresis, consistency, cohesiveness, pH value, and growth of LAB MFDS yogurt. The addition of bee pollen increased WHC 54.519%-56.040% (day 0) and 56.834-60.938% (day 7) and decreased syneresis 0.042-0.048% (day 0) and 0.016-0.023% (day 7) MFDS yogurt. Firmness 118,571-148,122g, consistency 3196.93-4165.55 g/sec, cohesiveness -78.67 to -96.94 g. Total acid increased 0.8137% - 0.9794%, LAB growth 9.1289 - 9.45 CFU/ml, and pH 4.534 to 4.448. Concentration of 0.25% tends to be preferred from the aspect of taste and mouthfeel.

Item Type:	Article
Uncontrolled Keywords:	Yogurt, Monascus-fermented durian seeds, Bee pollen
Subjects:	Agriculture and Food Technology
Divisions:	Journal Publication
Depositing User:	F.X. Hadi
Date Deposited:	25 Jan 2024 03:26
Last Modified:	25 Jan 2024 03:26
URI:	http://repository.ukwms.ac.id/id/eprint/38787

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