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All Journal Jurnal Teknologi Pengolahan Pertanian
Christy Nevy Telaumbanua
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Inovasi Yoghurt Instan Kacang Merah Bebas Gluten Kaya Antioksidan Melalui Metode Foam Mat Drying Dewi Restuana Sihombing; Connie Daniela; Christy Nevy Telaumbanua
Jurnal Teknologi Pengolahan Pertanian Vol 8, No 1 (2026): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v8i1.15208

Abstract

This study aimed to develop instant yogurt derived from red beans as a gluten-free, antioxidant-rich functional food using the foam mat drying method. The product is intended as an alternative for individuals with lactose intolerance and those seeking plant-based probiotic options. Red beans were chosen due to their high protein content and natural antioxidant compounds, while maltodextrin was incorporated as a coating agent to enhance the physical stability of the resulting yogurt powder. A factorial Completely Randomized Design (CRD) was applied with two factors: the ratio of red bean milk to maltodextrin (KM1 95:5; KM2 90:10; KM3 85:15; KM4 80:20) and drying time (L1=1 hour, L2= 2 hours, L3= 3 hours, L4= 4 hours). The findings revealed that both formulation ratio and drying duration significantly influenced product quality. The optimal treatment was observed at a 95:5 ratio, yielding the highest antioxidant activity with an IC₅₀ value of 24.54 μg/mL and a total lactic acid bacteria count of 12.55 log CFU/mL. These results indicate that the fermentation process proceeded effectively, producing a product with strong antioxidant potential. In conclusion, the developed instant red bean yogurt has potential as a practical, stable functional food that is safe for individuals with lactose intolerance.
Co-Authors Daniela, Connie Dewi Restuana Sihombing