Combination Activity of Lactic Acid Bacterial Culture to Improve Quality of Honey Pineapple Yoghurt Enriched with Seaweed Eucheuma spinosum

DOI

10.2991/978-94-6463-274-3_30How to use a DOI?

Keywords

Pineapple Yoghurt; Combination of Culture; LAB

Abstract

Yogurt, substituting other ingredients, such as honey pineapple, will affect the quality of the final quality produced. Yogurt quality will be determined by organoleptic parameters, product acidity, and the number of probiotics contained in yogurt. This study aimed to determine the effect of using a combination of starter cultures in improving the quality of honey pineapple yogurt. This study is an experimental study using a completely randomized design consisting of 1 factor, namely the combination of lactic acid bacteria culture L. bulgaricus: S. thermophilus: L. acidophilus (1:1:0 [K1], 1:1:1 [K2], 2:2:1 [C3], 1:1:2 [C4]). The data were evaluated using an analysis of variance (Kruskall Wallis) with a significance level of 5%, and the significantly different data were further tested using an additional test of a Mann U whitney using IBM SPSS 26. The results showed that the combination of K4 culture was the best treatment because it produced yogurt with a high amount of LAB and had the highest viability of live bacteria. In addition, the resulting pH is also close to a good yogurt pH classification, which is 4, and is not significantly different from the pH in the K1 treatment. The organoleptic parameters in taste and aroma were also not significantly different from other treatments with the criteria of moderate liking.

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  - Tri Isti Rahayu
AU  - Baiq Rien Handayani
AU  - Mutia Devi Ariana
AU  - Moegiratul Amaro
AU  - Yesica Marcelina Romauli Sinaga
PY  - 2023
DA  - 2023/10/27
TI  - Combination Activity of Lactic Acid Bacterial Culture to Improve Quality of Honey Pineapple Yoghurt Enriched with Seaweed Eucheuma spinosum
BT  - Proceedings of the 7th International Conference on Food, Agriculture, and Natural Resources (IC-FANRES 2022)
PB  - Atlantis Press
SP  - 331
EP  - 340
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-274-3_30
DO  - 10.2991/978-94-6463-274-3_30
ID  - Rahayu2023
ER  -