Jurnal Gizi dan Pangan
Vol. 18 No. Supp.1 (2023)

Functional Properties of Soy Yoghurt with Red Dragon Fruit Substitution

Marjan, Avliya Quratul (Unknown)
Mustika, Nurul (Unknown)
Fatmawati, Iin (Unknown)
Arini, Firlia Ayu (Unknown)

Article Info

Publish Date
30 Dec 2023

Abstract

This study investigated the antioxidant activity and lactic acid bacteria content of soy yoghurt with red dragon fruit substitution. Analysis included sensory evaluation, proximate analysis, quantification of antioxidant activity and estimation of total Lactic Acid Bacteria (LAB). Formula 3 with 35% red dragon fruit substitution was selected as the optimal formula. Proximate analysis showed water content of 92.75%, ash content of 0.23%, protein content of 0.48%, fat content of 3.08%, and carbohydrate content of 3.46%. The selected product had an increased antioxidant activity. In conclusion, soyghurt with red dragon fruit can increase the antioxidant activity of the product.

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Journal Info
Jurnal Gizi dan Pangan
Website

Abbrev

jgizipangan

Publisher

Institut Pertanian Bogor

Subject

Health Professions

Description

Jurnal Gizi dan Pangan (Journal of Nutrition and Food) merupakan jurnal ilmiah yang memuat berbagai artikel hasil penelitian dan review (atas undangan) tentang gizi dan pangan, yang terkait dengan aspek biokimia, gizi klinik, gizi masyarakat, pangan fungsional, dan sosial ekonomi serta regulasi dan ...