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All Journal Agrointek agriTECH AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Warta IHP (Warta Industri Hasil Pertanian) Pro Food Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Teknik Elektro dan Komputasi (ELKOM) Journal of Innovation Information Technology and Application (JINITA) Jurnal Teknologi Pangan Teknologi dan Industri Pertanian Indonesia Communication in Food Science and Technology TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Journal of Sciencce Technology and Visual Culture Jurnal Sains dan Teknologi Pangan
Ilham Marvie
Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Other

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The Effect of Sorghum Juice Concentration (Sorghum bicolor L.) on Yogurt Characteristics Wirmadi, Erycka Putri; Ulfa, Masayu Nur; Marvie, Ilham
Communication in Food Science and Technology Vol. 3 No. 2 (2024): Communication in Food Science and Technology, November Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i2.1974

Abstract

Yogurt is a derivative product of milk that undergoes a fermentation process aided by bacteria during production. Various types of bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, are utilized in the fermentation process. Sorghum holds numerous health benefits, including contributing to the prevention of heart disease, obesity, hypertension, maintaining blood sugar levels, and preventing colorectal cancer. Additionally, sorghum contains resistant starch and oligosaccharides that are resistant to digestion by the human body, making it suitable for use in synbiotic beverages. The research aimed to analyzed the influence of different concentrations of sorghum extract on the characteristics of yogurt, including chemistry and microbiology aspects. The results of the ANOVA tests for each parameter were found to be statistically significant and markedly different. Titration of total acidity, total dissolved solids, viscosity, and total lactic acid bacteria increased with the addition of sorghum extract.
Co-Authors Afit Miranto Alexandra Trisna Putri Amalia Wahyuningtyas Amalia Wahyuningtyas Aziz Boing Sitanggang Borneo Satria Pratama Dea Tio Mareta Dina Fithriyani Elfrida Ratnawati Fadilla, Finna Fathin Fithriani, Dina Fithriyani, Dina Gaol, Naomi Lumban Hariyanto, Duwi Hernanda, Muhammad Pramudhitya Hesti Ayuningtyas Pangastuti Isnaini Rahmadi Jabosar Ronggur Hamonangan Panjaitan Khairunisa Nurdiani Lasuardi Permana Lita Lianti Lubis, Laura Indah Thesalonica Maghfira, Yasmi Dyanti Manurung, Surya Christien Margiati, Ririn Masayu Nur Ulfa Muhammad Rizky Ramanda Nadi, Muhammad Abi Berkah Naufal, Daffa Nike Dwi Grevika Drantantiyas Noveliska Br Sembiring Noviana Christy Grace Purba Oktavia, Amalia Pangastuti, Hesti Ayuningtyas Purba, Noviana Christy Grace Putri, Diana Rizkia Putriutami, Humaira Puspita Rafif, Muhammad Nur Rahmadi, Isnaini Ririn Chania Putri Ririn Margiati Risdiana, Chinta Rizkyka, Fitria Samsu Udayana Nurdin Sari, Anjelin Novita Sijabat, Evenita Slamet Budijanto Syahrizal Nasution Talitha, Zada Agna Titi Candra Sunarti Utami, Annisa Ayu Wahyuningtyas, Amalia Wahyuningtyas, Amalia Winni Nur Auli Wirmadi, Erycka Putri Yasmin Latifah Yatima, Yatima Yosi Syafitri Yulistin, Rahmi Zada Agna Talitha Zerty Hastini