Functional Properties of Soy Yoghurt with Red Dragon Fruit Substitution

Avliya Quratul  Marjan; Nurul Mustika; Iin Fatmawati; Firlia Ayu Arini

doi:10.25182/jgp.2023.18.Supp.1.64-66

Avliya Quratul Marjan, Nurul Mustika, Iin Fatmawati, Firlia Ayu Arini

https://doi.org/10.25182/jgp.2023.18.Supp.1.64-66

Issue
Vol. 18 No. Supp.1 (2023)

Published
30 December 2023

Keywords:

antioxidant activities, lactic acid bacteria, red dragon fruit, soyghurt

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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.

References

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Authors

Avliya Quratul Marjan

Nutrition Study Programme, Faculty of Health Science, Universitas Pembangunan Nasional Veteran Jakarta, Depok 16514, Indonesia

avliyaquratul@upnvj.ac.id (Primary Contact)

Nurul Mustika

Nutrition Study Programme, Faculty of Health Science, Universitas Pembangunan Nasional Veteran Jakarta, Depok 16514, Indonesia

Iin Fatmawati

Nutrition Study Programme, Faculty of Health Science, Universitas Pembangunan Nasional Veteran Jakarta, Depok 16514, Indonesia

Firlia Ayu Arini

Nutrition Study Programme, Faculty of Health Science, Universitas Pembangunan Nasional Veteran Jakarta, Depok 16514, Indonesia

MarjanA. Q., MustikaN., FatmawatiI., & AriniF. A. (2023). Functional Properties of Soy Yoghurt with Red Dragon Fruit Substitution . Jurnal Gizi Dan Pangan, 18(Supp.1), 64-66. https://doi.org/10.25182/jgp.2023.18.Supp.1.64-66