Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Journal of Tropical Food and Agroindustrial Technology
Azzahrya, Athaya Bella
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Nutritional and Sensory Evaluation of Yogurt Drinks Based on Pure Milk and Low-Lactose Milk with Probiotic Fermentation: Evaluasi Nutrisi dan Sensoris Minuman Yogurt Berbasis Susu Murni dan Susu Rendah Laktosa dengan Fermentasi Probiotik Lebdoyono, Rendra; Azzahrya, Athaya Bella; Prayitno, Sutrisno Adi
jurnal makanan tropis dan teknologi agroindustri Vol 6 No 01 (2025): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v6i01.1645

Abstract

Yogurt is a fermented product that is popular and easily accepted by the public because of its benefits and good nutrition. However, the presence of lactose intolerance disorder caused by milk is an obstacle to getting the benefits of yogurt, so it is necessary to develop by using low-lactose milk in yogurt drink products . This research is an experimental study that aims to compare the nutritional content and sensory value of yogurt drink based on whole milk and low-lactose milk with the addition of L. Plantarum Dad 13. pH test, proximate analysis and sensory analysis of yogurt drink were carried out. The results showed that fresh milk yogurt drink samples had a lower final pH compared to samples using low lactose milk (p>0.05). Meanwhile, the low lactose yogurt had a lower sugar content compared to whole milk-based yogurt (p>0.05). Although the content analysis showed insignificant results, yogurt drink with the addition of L. plantarum Dad-13 showed good nutritional content compared to whole milk yogurt. Sensory test showed that probiotic yogurt drink tended to be preferred due to its flavor and higher acceptance level compared to whole milk yogurt.
Co-Authors Lebdoyono, Rendra Sutrisno Adi Prayitno