Article Per Year (5 Year)
p-Index From 2021 - 2026
3.916
P-Index
This Author published in this journals
All Journal Jurnal Pangan dan Gizi BIOTROPIA - The Southeast Asian Journal of Tropical Biology Agrointek Pelita Perkebunan Jurnal Pangan dan Agroindustri Planta Tropika JITEK (Jurnal Ilmiah Teknosains) Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JST ( Jurnal Sains Terapan ) Biosel: Biologi Science and Education Jurnal Aplikasi Teknologi Pangan Journal of Dedicators Community Jurnal Kelautan dan Perikanan Terapan (JKPT) GERVASI: Jurnal Pengabdian kepada Masyarakat Journal of Food and Culinary Food ScienTech Journal Advance Sustainable Science, Engineering and Technology (ASSET) Jurnal Sains Boga Jurnal Teknologi Pangan Jurnal Ilmiah Berkala: Sains dan Terapan Kimia Jurnal Ilmu-Ilmu Pertanian
Umiyati, Rini
Teknologi Pangan, Universitas PGRI Semarang
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 Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Public Health Social Sciences Veterinary Other

Published : 31 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 31 Documents
Search

 1   2   3   4 
Physicochemical, Microbiological, and Sensory Characteristics of Soy Milk Yoghurt with the Addition of Cascara Extract : Karakteristik Fisikokimia, Mikrobiologi, dan Sensori Yoghurt Susu Kedelai dengan Penambahan Ekstrak Cascara Nurofah Eka Kurnia Octaviani; Nurdyansyah, Fafa; Umiyati, Rini; Ferdiansyah, Khoiron
Jurnal Pangan dan Agroindustri Vol. 13 No. 4 (2025): Oktober 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.04.2

Abstract

Abstract Cascara contains antioxidants and polyphenols that can be used as additives in probiotic drinks, such as soy milk yogurt. The purpose of this study was to determine the physicochemical, microbiological, and sensory characteristics of soy milk yogurt with the addition of cascara extract. The experimental design used RAL (Completely Randomized Design) factorially with different lengths of fermentation for 8 hours, 12 hours, 24 hours, and variations in the addition of cascara extract concentrations of 0.5%, 1%, and 1.5% (b/v). This research method was carried out by making soybean juice, making cascara extract, and continuing to make soy milk yogurt with the addition of cascara extract. The results showed that yogurt had a pH value in the range of 3.24-3.63, color L in the range of 64.32-62.06, color a* in the range of -1.7 to -0.35, color b* in the range of 7.55-8.79, viscosity in the range of 475.33-771.67, protein content in the range of 2.86%-4, 92%, antioxidant activity range 7.69%-51.47%, total titratable acid range 0.88%-1.30%, total lactic acid bacteria (LAB) range 7.11 log CFU/ml to 8.38 log CFU/ml. The result showed that the best treatment was the 24-hour fermentation treatment with the addition of 1% and 1,5% cascara extract.   Abstrak Cascara memiliki kandungan antioksidan dan polifenol yang dapat digunakan sebagai bahan tambahan pada minuman probiotik contohnya yoghurt susu kedelai. Tujuan dari penelitian ini yakni untuk mengetahui karakteristik fisikokimia, mikrobiologis, dan sensori yogurt susu kedelai dengan penambahan ekstrak cascara. Rancangan percobaan menggunakan RAL (Rancangan Acak Lengkap) secara faktorial dengan perbedaan lama fermentasi selama 8 jam, 12 jam, 24 jam dan variasi penambahan konsentrasi ekstrak cascara yaitu 0,5%, 1%, 1,5% (v/v). Metode penelitian ini dilakukan dengan pembuatan sari kedelai, pembuatan ekstrak cascara, dan dilanjutkan pembuatan yoghurt susu kedelai dengan penambahan ekstrak cascara. Hasil penelitian menunjukkan bahwa yoghurt memiliki nilai pH kisaran 3,24-3,63, warna L kisaran 64,32-62,06, warna a* kisaran -1,7 hingga -0,35, warna b* kisaran 7,55-8,79, viskositas kisaran 475,33-771,67, kadar protein kisaran 2,86%-4,92%, aktivitas antioksidan kisaran 7,69%-51,47%, total asam tertitrasi kisaran 0,88%-1,30%, total Bakteri Asam Laktat (BAL) kisaran 7,11 log CFU/ml hingga 8,38 log CFU/ml. Hasil penelitian menunjukkan perlakuan terbaik yaitu pada perlakuan fermentasi 24 jam dengan penambahan ekstrak cascara 1% dan 1,5%.
Co-Authors Arief Rakhman Affandi Arinta Nisrina Hastri Bambang Supriyadi Chusnul Hidayat Dani Satrio Wicaksono Dina Ariani, Dina Dina Prasetyowati Dini Noviantikasari Endang Is Retnowati Eva Elysa Oktaviya Fafa Nurdyansyah Fafa Nurdyansyah fafa nurdyansyah, fafa Ferdiansyah, Khoiron Ferdiansyah, Mokhamad Khoiron Finda Evita Marviana Hanif Dewiansyah Hasbullah, Umar Hafidz Asy’ari Iffah Muflihati, Iffah Jaya Mahar Maligan Junaedi, Sony Kartinah Kartinah, Kartinah Khaqiqi, Taib Laela Nur Rokhmah Lustika Eva Lusiana Marcella Berliana Purnama Marcella Berliana Purnama Maulida, Syifa Nur Miftahul Wahidatun Ni’mah Mughofar, Dzatul Kahfi Nadlifatul Hasanah Nofitasari, Shindi Nova Ellya Widiyati Nurofah Eka Kurnia Octaviani Oktaria, Taskiya Sindy Prabowo, Azis Prisma Indah Adinda Putri Putri Fara Dila Repka Natalia Ria Millati Ria Ulfiasari Rizky Muliani Dwi Ujianti Rizky Muliani Dwi Ujianti Sari Suhendriani Sari Suhendriani Saud, Fatwa Dewangga Susanti, Alifah Dwi Teguh Ariyanto Ujianti, Rizky Muliani Dwi Umar Hafidz Asy'ari Hasbullah Umar Hafidz Asy’ari Hasbullah, Umar Hafidz Asy’ari Umar Hafidz Asy’ari Hasbullah