The improvement of functional food in yogurt enriched with purple sweet potato (Ipomea batatas var. Ayamurasaki)
he research was conducted to examine the use of purple sweet potato (Ipomoea batatas var. Ayamurasaki) to improve functional food of yogurt. This experiment has 2 factors of treatments. The first factor (i) was concentration of skim milk, i.e. 0%, 3% and 6%; the second factor (ii) was concentration...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Diponegoro University, Faculty of Animal and Agricultural Sciences
2018-05-01
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| Series: | Journal of the Indonesian Tropical Animal Agriculture |
| Subjects: | |
| Online Access: | https://ejournal.undip.ac.id/index.php/jitaa/article/view/16546 |
| _version_ | 1828380024511660032 |
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| author | F. Afiati G. Priadi F. Setiyoningrum |
| author_facet | F. Afiati G. Priadi F. Setiyoningrum |
| author_sort | F. Afiati |
| collection | DOAJ |
| description | he research was conducted to examine the use of purple sweet potato (Ipomoea batatas var. Ayamurasaki) to improve functional food of yogurt. This experiment has 2 factors of treatments. The first factor (i) was concentration of skim milk, i.e. 0%, 3% and 6%; the second factor (ii) was concentration of purple sweet potato, i.e. 0%, 2% and 4% of purple sweet potato. The parameters observed were viability of lactic acid bacteria (LAB), pH, moisture content, protein, fat, carbohydrate, ash and crude fiber and organoleptic. The results showed that there was no interaction between the concentration of skim-milk and the purple sweet potato on total LAB, moisture content and crude fiber. However, the interaction occurred on the levels of fat, protein, carbohydrate and ash. The organoleptic test results that yogurt enriched by 2% purple sweet potato without addition of skim was more preferable by panelist with a value of 3.65. |
| first_indexed | 2024-12-10T03:51:03Z |
| format | Article |
| id | doaj.art-1f6e512866e84d8fbd85f0c2a24d2e5b |
| institution | Directory Open Access Journal |
| issn | 2087-8273 2460-6278 |
| language | English |
| last_indexed | 2024-12-10T03:51:03Z |
| publishDate | 2018-05-01 |
| publisher | Diponegoro University, Faculty of Animal and Agricultural Sciences |
| record_format | Article |
| series | Journal of the Indonesian Tropical Animal Agriculture |
| spelling | doaj.art-1f6e512866e84d8fbd85f0c2a24d2e5b2022-12-22T02:03:16ZengDiponegoro University, Faculty of Animal and Agricultural SciencesJournal of the Indonesian Tropical Animal Agriculture2087-82732460-62782018-05-0143215916810.14710/jitaa.43.2.159-16813312The improvement of functional food in yogurt enriched with purple sweet potato (Ipomea batatas var. Ayamurasaki)F. Afiati0G. Priadi1F. Setiyoningrum2Research Center for Biotechnology, Indonesian Institute of Science (LIPI) Jl. Raya Bogor Km.46 Cibinong 16911Research Center for Biotechnology, Indonesian Institute of Science (LIPI), Jl. Raya Bogor Km.46 Cibinong 16911Research Center for Biotechnology, Indonesian Institute of Science (LIPI), Jl. Raya Bogor Km.46 Cibinong 16911he research was conducted to examine the use of purple sweet potato (Ipomoea batatas var. Ayamurasaki) to improve functional food of yogurt. This experiment has 2 factors of treatments. The first factor (i) was concentration of skim milk, i.e. 0%, 3% and 6%; the second factor (ii) was concentration of purple sweet potato, i.e. 0%, 2% and 4% of purple sweet potato. The parameters observed were viability of lactic acid bacteria (LAB), pH, moisture content, protein, fat, carbohydrate, ash and crude fiber and organoleptic. The results showed that there was no interaction between the concentration of skim-milk and the purple sweet potato on total LAB, moisture content and crude fiber. However, the interaction occurred on the levels of fat, protein, carbohydrate and ash. The organoleptic test results that yogurt enriched by 2% purple sweet potato without addition of skim was more preferable by panelist with a value of 3.65.https://ejournal.undip.ac.id/index.php/jitaa/article/view/16546yogurtpurple sweet potatophysicochemicalmicrobiologyorganoleptic |
| spellingShingle | F. Afiati G. Priadi F. Setiyoningrum The improvement of functional food in yogurt enriched with purple sweet potato (Ipomea batatas var. Ayamurasaki) Journal of the Indonesian Tropical Animal Agriculture yogurt purple sweet potato physicochemical microbiology organoleptic |
| title | The improvement of functional food in yogurt enriched with purple sweet potato (Ipomea batatas var. Ayamurasaki) |
| title_full | The improvement of functional food in yogurt enriched with purple sweet potato (Ipomea batatas var. Ayamurasaki) |
| title_fullStr | The improvement of functional food in yogurt enriched with purple sweet potato (Ipomea batatas var. Ayamurasaki) |
| title_full_unstemmed | The improvement of functional food in yogurt enriched with purple sweet potato (Ipomea batatas var. Ayamurasaki) |
| title_short | The improvement of functional food in yogurt enriched with purple sweet potato (Ipomea batatas var. Ayamurasaki) |
| title_sort | improvement of functional food in yogurt enriched with purple sweet potato ipomea batatas var ayamurasaki |
| topic | yogurt purple sweet potato physicochemical microbiology organoleptic |
| url | https://ejournal.undip.ac.id/index.php/jitaa/article/view/16546 |
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