Effect of Starter Concentration and Length of Incubation on Protein and Fat Levels of Yogurt with Palm Sugar

DOI

10.2991/978-94-6463-134-0_54How to use a DOI?

Keywords

Starter; Incubation; Fat Levels; Yoghurt; Palm

Abstract

Palm sugar yogurt is a product of fermented milk with palm sugar in the form of a thick to semi-solid liquid with a specific sour taste. The making of this yogurt utilizes palm sugar to help form a texture and give a sweet taste to yogurt, which is acidic. This research aims to determine the effect of adding palm sugar sweeteners to protein and fat levels in yogurt, to study the activity of starter bacteria Lactobacillus bulgaricus and Streptococcus thermophiles in various concentrations, as well as knowing the functional value of low-fat yogurt with high nutrients that are good for health. This research method consists of 3 stages: preparation of raw materials, making palm sugar yogurt, and incubation (fermentation). The study used a completely randomized design with one factorial, namely with the breakdown of fixed variables with the addition of palm sugar (5% w/v) and lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophiles) and independent variables with the addition of the number of starters (2.5% and 5% v/v) with an incubation time of 8 and 10 h. The results showed that the highest protein content was obtained in the B1D treatment, which was 4.17%. Meanwhile, based on the fat analysis, the best results obtained were the lowest levels in the A2C treatment, having a test content of 1.89%.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Herry Purnama
AU  - Burhanudin Yahya
PY  - 2023
DA  - 2023/04/19
TI  - Effect of Starter Concentration and Length of Incubation on Protein and Fat Levels of Yogurt with Palm Sugar
BT  - Proceedings of the 6th Mechanical Engineering, Science and Technology International conference (MEST 2022)
PB  - Atlantis Press
SP  - 570
EP  - 576
SN  - 2352-5401
UR  - https://doi.org/10.2991/978-94-6463-134-0_54
DO  - 10.2991/978-94-6463-134-0_54
ID  - Purnama2023
ER  -