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Prasetiyo, Dimas Teguh
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The Quality of Yoghurt Fortification Tuna Fishbone (Thunnus sp.) Nanocalcium: Physicochemistry and Microstructure Shodiq, Berliana; Lailasari, Umi; Prasetiyo, Dimas Teguh; Pambudi, Ridho; Nurdin, Muhammad Alfan
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 2 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.02.3

Abstract

Calcium is very important mineral for human body. Fortification of natural calcium source into yoghurt can be a way to provide calcium requirement. Fortification nanocalcium into yoghurt also can increase bioavailability of calcium. This research aimed to determine the effect of tuna fishbone nanocalcium fortification on total acidity, pH, water holding capacity, viscosity, syneresis, firmness, cohesiveness, particle size and particle distribution of yoghurt. The treatment used were 100 ml yoghurt + 0% nanocalcium (P0), 100 ml yoghurt + 0.12% nanocalcium (P1), 100 ml yoghurt + 0.24% nanocalcium (P2), and 100 ml yoghurt + 0.48% nanocalcium (P3). This research carried out 4 treatments and 3 repetitions. The results showed that the fortification had a significant effect (p < 0.05) on yoghurt's total acidity, pH, water holding capacity. The result of viscosity, firmness and cohesiveness showed the highly significant effect (p < 0.01) in yoghurt and the rest variable result like particle distribution,  particle size and syneresis of yoghurt fortification showed no significant effect (p > 0.05). The average result  P0; P1; P2; P3 of total acidity () was 1.395±0.085; 1.343±0.0471; 1.272±0.0364; 1.242±0.0469, pH was 4.38 ± 0.04; 4.39 ± 0.01; 4.40 ± 0.03; 4.45 ± 0.01, water holding capacity (%) was 71.17 ±1.90; 71.77±1.96; 74.56 ± 2.2, viscosity (%) was 84.473 ± 0.537; 90.317 ± 0.585; 92.873 ± 1.175;  95.073 ± 0.616, syneresis (%) was 28.140±6.97; 28.790 ±2,19; 27.253 ±4.72; 27.890 ± 4.04,  firmness was 42.443 ± 1.093; 45.627 ± 0.994; 47.370 ± 1.295; 54.290 ± 2.509, cohesiveness was 12.679±0.244; -13.180±0.340; -13.913±0.270; -14.492±0.169, particle size (µm) was 9.820±1.950; 8.797±0.120; 8.470±1.869; 8.303±2.442, and particle distribution  was 3.027 ±0.01; 2.781 ±0.16; 2.714 ±0.313; and 2.578 ±0.22. The conclusion of this research was fortification of tuna fishbone nanocalcium had effect to decrease total acidity, syneresis, cohesiveness, particle size and particle distribution of yoghurt. Also, the fortification can increase pH, water holding capacity, viscosity and firmness of yoghurt.  
Physicochemical and Microstructural Properties of Yoghurt Fortified with Anthocyanin Black Glutinous Rice (Oryza sativa L. var. glutinosa) Extract Pambudi, Ridho; Nurdin, Muhammad Alfan; Lailasari, Umi; Shodiq, Berliana Arifa Noer; Prasetiyo, Dimas Teguh
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 2 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.02.4

Abstract

Anthocyanin has great potential as a natural additive to improve the quality of yoghurt drink and give more benefits for health. This research aimed to analyze the effect of adding anthocyanin black glutinous rice extract on the physicochemical and microstructural quality of yoghurt drink. The research material is skim milk, yoghurt starter, and anthocyanin extract of black glutinous rice. The method used in this study was a laboratory experiment with a Completely Randomized Design (CRD) with four treatments and three replications. The treatment given was the addition of anthocyanin extract from black glutinous rice with concentrations of 0% (P0), 10% (P1), 20% (P2), and 30% (P3). The variables observed were the total acid, pH, syneresis, viscosity, water holding capacity, particle size, and distribution. Data were analyzed by analysis of variance (ANOVA), and if there was a difference, the analysis was continued using Tukey's Test. The results showed that the addition of the anthocyanin extract of black glutinous rice had a significant effect (p < 0.05) on the total acid, viscosity, water holding capacity, particle size, and particle distribution and no significant effect (p > 0.05) on the pH and syneresis. The addition of anthocyanin extract black glutinous rice increases total acid, viscosity water holding capacity and reduces pH, syneresis, particle size, and distribution. This study concludes that the addition of anthocyanin extract of black glutinous rice until 30% has a good effect on improving the physicochemical and microstructural quality of yoghurt drink.
Co-Authors Lailasari, Umi Nurdin, Muhammad Alfan Pambudi, Ridho Shodiq, Berliana Shodiq, Berliana Arifa Noer