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پژوهش و نوآوری در علوم و صنایع غذایی، جلد ۱۴، شماره ۳، صفحات ۲۱۱-۲۱۶
عنوان فارسی
چکیده فارسی مقاله
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عنوان انگلیسی Formulation and Characterization of Yogurt Containing Different Herbs and Different Starters
چکیده انگلیسی مقاله Abstract
Yogurt is a fermented milk product containing Streptococcus thermophilus and Lactobacillus bulgaricus. Caspian-sea yogurt (CY) is another form of yogurt with different starters, such as Lactobacillus cremoris and Acetobacter orientalis, which have less sour and thicker tastes. Combining herbal plants with yogurt forms a synergistic effect that increases nutritional value and enriches taste. Generally, herbs are widely used in traditional medicine, whereas lemongrass, sappan wood, and cinnamon plants contain flavonoid compounds and essential oils with potential as sources of antioxidants and antibacterial agents. This study aimed to determine the effects of different starters and the addition of herbs on the chemical and microbiological characteristics of yogurt and to determine the best treatment. The Randomized Block Design had two treatment factors, namely the type of starter, such as CY and normal yogurt (NY), as well as herbs, such as plain, lemongrass, sappan wood, and cinnamon. The herbal concentration used was 20%, and the pH, total lactic acid bacteria (LAB), antibacterial, antioxidant, and total phenolic content (TPC) were analyzed. The chemical characteristics have a total LAB of 9.71 log CFU/mL, 7.12 mg GAE/mL total phenol of sample, and 55.84% antioxidant. The antibacterial activity in Bacillus cereus and Escherichia coli are 10.83 and 11.33 mm, respectively. According to the physicochemical attributes tested, NY with additional sappan wood yielded better results than the other yogurts.
کلیدواژه‌های انگلیسی مقاله antibacterial,Antioxidant,Caspian Sea Yogurt,herbs,total plate count
نویسندگان مقاله Joni Kusnadi |
Department of Agricultural Products Technology, Faculty of Agricultural Technology, Brawijaya University, 65145, Malang, East Java, Indonesia

Audry Naoni Putri |
Department of Agricultural Products Technology, Faculty of Agricultural Technology, Brawijaya University, 65145, Malang, East Java, Indonesia

Ella Saparianti |
Department of Agricultural Products Technology, Faculty of Agricultural Technology, Brawijaya University, 65145, Malang, East Java, Indonesia

Estri Laras Arumingtyas |
Department of Biology, Faculty of Mathematics and Natural Sciences, Brawijaya University, 65145, Malang, East Java, Indonesia

نشانی اینترنتی https://journals.rifst.ac.ir/article_229103_babf5b86068f5cc4ccebdf36e41a8380.pdf
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