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Tang'nga, Grace Aprilia
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Public Health

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Antioxidant Activities Of Soy Yoghurt Product In Combination With Red Fruit (Pandanus Conoideus Lam.) Tang'nga, Grace Aprilia
Journal of Food and Life Sciences Vol 3, No 2 (2019)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2019.003.02.02

Abstract

Red fruit pasta (Pandanus conoideus Lam.) contains β-carotene and α-tocopherol which are function as antioxidant compounds. This aims of this research to make food functional in which the predominance of soy milk  yoghurt that combination with  red fruit pasta which able to replace the consumption of animal milk production and have antioxidant activity. The methods were made of soy yoghurt using bacterial starter Lactobacillus bulgaricus and Streptococcus thermophillus for 3% and divided into 3 formulations of yoghurt. Formulations of yoghurt were examined by organoleptic then analized by  SPSS version 21.0. The selected formulations of yoghurt were examined pH, water content, total solids, ash content, lactic acid levels and antioxidant activity. The results showed that formulation  of  yoghurt  combined with red fruit pH : 3,91, water content : 38,97%,  total solids :  61,02%, ash level : 0,71%, lactic acid : 1,01%, and IC50 21,32 ppm.
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