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Boonreang, Supot
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Agriculture, Biological Sciences & Forestry

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Journal : indonesian food science and technologyjournal

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Changes in Lactic Acid Bacteria and Quality of Gac Yoghurt Supplemented with Carbohydrate Sources during Chilled Storage Kulsut, Nirawan; Kapo, Palita; Boonreang, Supot; Panyoyai, Naksit
Indonesian Food Science and Technology Journal Vol. 6 No. 1 (2022): Volume 6. Number 1, December 2022 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v6i1.19132

Abstract

Gac yoghurt is formulated by mixing gac juice with cow milk and probiotics to form a thick yellow fluid. The research objective was to study the effect of carbohydrate sources (inulin, honey, sucrose, fruit syrup, and sucrose) on lactic acid bacteria remaining after the chilled storage for 28 days. The gac yoghurt was analyzed with physicochemical and sensory characteristics. The experimental design was a Complete Randomized Design (CRD) with eight parameters (total soluble solids, pH, lactic acid content, syneresis, texture, colour, lactic acid bacteria survival, and sensory evaluation). The results showed that in the presence of honey, gac yoghurt had a higher lactic acid count than other treatments throughout 28 days of storage. The lactic acid growth was observed in the first two weeks, then it was almost constant in the third week and levelled off at the end of storage. The addition of carbohydrates resulted in a lower pH than a control. It increased total soluble solids, titratable acidity, and syneresis effect. Gac yoghurt with inulin enrichment kept for 28 days showed a firmer texture and lighter than the rest. However, sensory results showed that gac yoghurt with sucrose was the most preferred formulae based on the average Hedonic scores followed by the yoghurt fermented with honey, inulin, and fruit syrup, respectively.
Quality Analysis and Critical Control Points (QACCP) for Sustainable Value Chain of Bhutan Organic Black Tea Wangchuk, Pelden; Boonreang, Supot; Wattanakul, Watcharapong; Chanrattanayothin, Phatthanawan; Lhamo, Jambay; Panyoyai, Naksit
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.42665

Abstract

Abstract— Black tea is a health drink rich in polyphenolic compounds with antioxidant properties, making it a beverage that represents the culture of both in Europe and Asia. Black tea is an economically significant product in Bhutan, as it is a community-based product under the One Gewog One Product (OGOP) initiative. Therefore, black tea represents the Bhutanese and reflects the process of selecting tea leaves and processing them using the Orthodox method. This research developed a system called the Quality Analysis of Critical Control Points (QACCPs) to control the quality of tea leaves from the plantation to be processed black tea. The study methodology was divided into three parts: 1) studying the community context, 2) studying the value chain of black tea and 3) applying QACCP based on risk analysis and screening quality to avoid potential hazards in the tea production process. The study found that the black tea produced by the Samcholing Tea Cooperation is made from an organic farming system, with the involvement of women in harvesting, withering, rolling, fermenting, and drying the tea, all of which are critical quality control points. The study also emphasized controlling hazards from physical contaminants such as stones, soil, and wood. An important value of the tea produced from this source is the promotion of women's empowerment through the development of supplementary careers in black tea processing, along with the establishment of a national tea learning center.
Co-Authors Chanrattanayothin, Phatthanawan Kapo, Palita Kulsut, Nirawan Lhamo, Jambay Panyoyai, Naksit Wangchuk, Pelden Wattanakul, Watcharapong