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All Journal Pro Food Indonesian Food Science and TechnologyJournal
Candraruna, Dipta Bthari
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Agriculture, Biological Sciences & Forestry

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IDENTIFIKASI PENGARUH PENAMBAHAN SUSU SKIM PADA SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK YOGHURT Sari, Yuli Perwita; Candraruna, Dipta Bthari; Imani, Meida Indika; Maharani, Renata; Afifah, Zahrotul Umah Fifin; Rahman, Arif
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.354

Abstract

Yoghurt is a popular fermented milk product highly valued for its nutritional content and practical advantages. There is a demand for yoghurt products that suit the needs of a high-protein and low-fat diet. It also has a preferred texture, which is increasing along with consumer awareness about the importance of maintaining health. The addition of skim powder, apart from being a source of lactose, can incline the rheological properties of yoghurt, minimize the occurrence of syneresis, and increase aroma, acidity, protein, and optimize the work of lactic acid bacteria. This study aimed to identify the effect of adding 2% (w/w) or 6 gr and 4% (w/w) or 12 gr skim milk on the yoghurt's characteristics. Yoghurt was made by adding 10 g of sugar and 13 mL of 1:1 culture of Streptococcus thermophilus and Lactobacillus bulgaricus, then incubating at 37 ºC for 17 hours. Variations in the addition of 6 and 12 g of skim milk powder can affect the total solids and pH of the yoghurt, while the water and protein content were relatively the same. Adding skim milk in different amounts did not make any difference in all organoleptic properties. Yoghurt with 6 gr or 2% skim milk is preferred because of its taste, viscosity, and overall characteristics.
Modulation of Lipid and Glucose Profiles in Hyperglycemic and Hypercholesterolemic Animals by Nanocapsules of Purple Yam Anthocyanin Extract Tamaroh, Siti; Candraruna, Dipta Bthari; Sari, Yuli Perwita; Kanetro, Bayu
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |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.v9i2.48120

Abstract

Purple yam, rich in anthocyanins, has potential benefits for dyslipidemia and diabetes. Encapsulation into nanocapsules improves its stability and bioavailability. This study aimed to evaluate the effects of purple yam anthocyanin extract (PYAE) nanocapsules on high-fat diet and streptozotocin (STZ)-induced diabetic rats. Diabetic rats induced with high-fat diet and streptozotocin (STZ) were divided into control and treatment groups receiving simvastatin, metformin, or purple yam anthocyanin extract (PYAE) nanocapsules (80-240 mg/200 g bq) for four weeks. Various parameters were observed, including body weight, blood glucose, serum insulin, lipid profile, and histopathology of the liver and pancreas. The results indicated that treatment with purple yam anthocyanin extract nanocapsules improved body weight, blood glucose levels, insulin levels, and lipid profiles compared to the diabetic rat group. Specifically, the blood glucose level in the group receiving 240 mg/200 g bw decreased significantly from 264.26 mg/dL to 91.70 mg/dL (p<0.05). In addition, body weight and insulin level increased, with insulin rising by 529.89 pg/mL from an initial level of 469.71 pg/mL. Furthermore, PYAE nanocapsules improved the lipid profiles of dyslipidemic rats by reducing triglycerides, cholesterol, and LDL levels while increasing HDL levels (p<0.05). Histopathological examination revealed that PYAE nanocapsule alleviated damage to pancreatic and liver tissues in diabetic rats.
Co-Authors Afifah, Zahrotul Umah Fifin Arif Rahman Bayu Kanetro Imani, Meida Indika Maharani, Renata Sari, Yuli Perwita Siti Tamaroh