Research Article
Kecombrang Flowers Can Increase the Nutritional Content of Yogurt Which Is Supplemented by Kecombrang Flower Juice with Different Percentages
@INPROCEEDINGS{10.4108/eai.20-10-2022.2328868, author={Mazarina Devi and Titi Mutiara Kiranawati and Rizky Wulandari and Issutarti Issutarti and Hashim Fadzil Ariffin}, title={Kecombrang Flowers Can Increase the Nutritional Content of Yogurt Which Is Supplemented by Kecombrang Flower Juice with Different Percentages}, proceedings={Proceedings of the 4th Annual Conference of Engineering and Implementation on Vocational Education, ACEIVE 2022, 20 October 2022, Medan, North Sumatra, Indonesia}, publisher={EAI}, proceedings_a={ACEIVE}, year={2023}, month={5}, keywords={yogurt kecombrang flower juice nutritional organoleptic}, doi={10.4108/eai.20-10-2022.2328868} }- Mazarina Devi
Titi Mutiara Kiranawati
Rizky Wulandari
Issutarti Issutarti
Hashim Fadzil Ariffin
Year: 2023
Kecombrang Flowers Can Increase the Nutritional Content of Yogurt Which Is Supplemented by Kecombrang Flower Juice with Different Percentages
ACEIVE
EAI
DOI: 10.4108/eai.20-10-2022.2328868
Abstract
Kecombrang flower juice yogurt is a fermented beverage made by the addition of kecombrang flower juice to milk. In addition to being a probiotic drink, kecombrang flower juice yogurt has many benefits for human health. This study aims to determine the effect of adding kecombrang flower juice to yogurt, which includes flavonoids, acidity, pH, fat content, protein content, viscosity, and organoleptic tests (aroma, taste, and color). The study used a complete randomized design (RAL) with variations in the treatment given, including the addition of kecombrang flower juice in amounts of 2.5%, 5%, and 7.5%. All data obtained were analyzed using the analysis of variance (ANOVA) test. The results showed that the addition of kecombrang flower juice had an effect on flavonoids, acidity, pH, fat content, protein content, viscosity, aroma, and the organoleptic test of kecombrang flower juice yogurt. But it does not have an effect on the organoleptic tests of taste and color. Based on this, it is concluded that the addition of kecombrang flower juice can increase nutritional value. The higher the percentage of kecombrang flower juice added, the more the flavonoid content, acidity, pH, fat content, and protein content in kecombrang flower juice yogurt increase.
