Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal Riset Sains dan Kimia Terapan
Dita Ayu Purwani
biochemistry
Chemistry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
PENGARUH VARIASI PENAMBAHAN SUSU SKIM TERHADAP KADAR ASAM AMINO PADA YOGURT SARI KACANG MERAH (Phaseolus vulgaris L.) Dita Ayu Purwani
Jurnal Riset Sains dan Kimia Terapan Vol 8 No 2 (2019): Jurnal Riset Sains dan Kimia Terapan, Volume 8 Nomor 2, Oktober 2019
Publisher : Program Studi Kimia Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JRSKT.082.04

Abstract

Yoghurt is a probiotic drink containing amino acids. The basic ingredients of yoghurt is cow's milk. But cow's milk is easy to spoil and therefore it replaced with red beans. This study aims to determine the effect of addition skim milk to red bean extract to produce yoghurt with six variations. The amino acids levels in red bean extract yoghurt are analyzed using HPLC. The optimum concentration in 6 concentration variations is 80% skim milk and 20% red bean extract. Based on the results of the HPLC chromatogram showed that the amino acid glutamatic has the highest peak with levels of 1,74 x w/w
Co-Authors