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All Journal Jurnal Teknologi Hasil Pertanian
Rini Yanti
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No 1, Bulaksumur, Yogyakarta, Indonesia 55281
Agriculture, Biological Sciences & Forestry

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Product Development of Yogurt Drink with Lactiplantibacillus plantarum subsp. plantarum Dad-13 Kinanti Cahyaningati; Rini Yanti; Tyas Utami; Dian Anggraini Suroto; Endang Sutriswati Rahayu
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.71330

Abstract

Yogurt drink is a liquid yogurt with low viscosity produced through fermentation using the lactic acid bacteria Streptococcus thermophilus and Lactobacillus bulgaricus. The addition of the probiotic Lactiplantibacillus plantarum subsp. plantarum Dad-13 can improve the balance of gut microbiota and have health effects. This study aimed to determine whether the probiotic Lactiplantibacillus plantarum subsp. plantarum Dad-13 can be used as a co-culture in manufacturing yogurt drinks using starter cultures of Streptococcus thermophilus and Lactobacillus bulgaricus. The fermentation temperatures 37°C, 39°C, and 42°C were selected to determine the optimum temperature. Lactiplantibacillus plantarum subsp. plantarum Dad-13 can grow and synergize with yogurt starter culture at 37°C with a total lactic acid bacteria up to 109 CFU/mL at the end of the fermentation and a probiotic cell up to 108 CFU/mL. Cell viability, pH, total titratable acidity, viscosity, and color were also evaluated during 5 weeks of storage at 4°C. Until the end of storage, the total number of lactic acid bacteria had a value of 108 CFU/mL, and the number of probiotic cells had a value of 107 log CFU/mL. pH decreased, total titratable acid increased, viscosity changed, and the addition of probiotic did not affect the color during storage. As a result of sensory evaluation, the yogurt drink contained probiotic Lactiplantibacillus plantarum subsp. plantarum Dad-13 can still produce yogurt drinks similar to yogurt drinks without probiotics. Thus, Lactiplantibacillus plantarum subsp. plantarum Dad-13 could be utilized as a co-culture in making probiotic yogurt drinks.
Physicochemical Characteristics of Biscuit Modification of Red Bean Flour and Purple Sweet Potato Flour Rizka Ghania; Rini Yanti; Manikharda Manikharda
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.74193

Abstract

Modified biscuits are made from purple sweet potato flour to reduce dependence on wheat flour. In addition, red bean flour (Phaseolus angularis) was added to increase the nutritional value of the biscuits. This study aimed to determine the effect of different ratios of purple sweet potato flour and red bean flour on the physical, chemical, and organoleptic characteristics of biscuits and their benefits as alternative foods to meet the nutritional needs of stunted toddlers. Various formulations of biscuits consisted of four formulations based on the ratio of red bean to purple sweet potato flour. They were P1 ( 70%:30%), P2 (50%:50%), P3 (30%:70%) dan control (0%: 100%). The biscuit acceptability test for four biscuit formulations (P1, P2, P3, and P4) was carried out using the hedonic test. The selected formula was determined based on the preferences of 68 untrained panelists. The results showed that P2 biscuits containing 50% red bean flour and 50% purple sweet potato flour were the best formulas. It had a moisture content of 4.58% db, ash of 2.74% db, fat of 30.33% db, protein 6 .78 %db, carbohydrates by difference 60.15 %db, total energy 540.72 kcal/100g; physical values: color L*= 31.47, a* =14.13, b*= 13.52, hardness 11.73 N; The overall acceptance test for liking is 4.97 (somewhat like). Biscuits contain 4 grams of protein/serving, where the formula can meet 20% of a child's protein needs per day from 17 pieces of biscuits or the equivalent of 58.91 grams of biscuits.
Co-Authors Dian Anggraini Suroto Endang Sutriswati Rahayu Kinanti Cahyaningati Manikharda Manikharda Rizka Ghania Tyas Utami