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All Journal Jurnal Akademika Kimia
Alwi, Nurul H.
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Chemistry Education

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The Effect of Purple Sweet Potato (Ipomea Batatas L.) Fermentation Time on Carbohydrate and Protein Levels Alwi, Nurul H.; Tahril, Tahril; Hamzah, Baharuddin; Arwansyah, Arwansyah
Jurnal Akademika Kimia Vol. 14 No. 2 (2025)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2025.v14.i2.pp118-122

Abstract

Yogurt is a fermented milk product produced by Lactobacillus bulgaricus and Streptococcus thermophilus, which confer a distinctive sour taste. Lactic acid bacteria require a carbohydrate source during growth, which can be obtained from purple sweet potatoes. This study aimed to determine the effect of fermentation time on carbohydrate and protein levels in purple sweet potato yoghurt. This study comprises 3 samples: sample A (yoghurt fermented for 7 hours), sample B (yoghurt fermented for 14 hours), and sample C (yoghurt fermented for 21 hours). The study employed a quantitative design, with carbohydrate testing using the Luff-Schoorl method and protein testing using the Kjeldahl method. The carbohydrate content was 10.36% in sample A, 10.41% in sample B, and 10.02% in sample C; the protein content was 2.23% in sample A, 3.93% in sample B, and 4,03% in sample C.
Co-Authors Arwansyah Arwansyah Baharuddin Hamzah Tahril