Effect of Fermentation Time and Percentage of Moringa (Moringa oleifera) Flour Variations on Vitamin C of Yogurt

DOI

10.2991/ahe.k.210205.063How to use a DOI?

Keywords

Yogurt, Moringa Leaf, Lactic Acid, Vitamin C, Organoleptic

Abstract

This study aims to determine the amount of lactic acid and ascorbic acid/vitamin C content of Moringa oleifera‘s yogurt. Effect of the concentration of Moringa leaf flour, respectively 0;3;5; and 7%, while the fermentation time was 4,6, and 8 hours. The raw material used are UHT’s milk, with 10% of sugar and 3% of skimmed milk added. In this study, an organoleptic test was carried out to determine the level of consumer preference of Moringa oleifera’s yogurt so that the concentration of moringa leaf’s flour and the fermentation time was appropriate according to consumer preferences.

Copyright

© 2021, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Martha Aznury
AU  - Elina Margerty
AU  - Melianti
AU  - Sofiah
AU  - Yuniar
AU  - Sufi Awwaliyah
PY  - 2021
DA  - 2021/02/09
TI  - Effect of Fermentation Time and Percentage of Moringa (Moringa oleifera) Flour Variations on Vitamin C of Yogurt
BT  - Proceedings of the 4th Forum in Research, Science, and Technology (FIRST-T1-T2-2020)
PB  - Atlantis Press
SP  - 376
EP  - 383
SN  - 2589-4943
UR  - https://doi.org/10.2991/ahe.k.210205.063
DO  - 10.2991/ahe.k.210205.063
ID  - Aznury2021
ER  -