Ika Dyah Kumalasari, Lubna Nur Fathiyya, Retnosyari Septiyani
{"title":"添加积雪草叶提取物的豇豆酸奶的理化、微生物和感官特性","authors":"Ika Dyah Kumalasari, Lubna Nur Fathiyya, Retnosyari Septiyani","doi":"10.17576/jsm-2024-5301-10","DOIUrl":null,"url":null,"abstract":"Cowpea yogurt is a functional food product made from cowpeas and gotu kola leaves. This mixture of cowpeas and gotu kola leaves is expected to increase its functional value i.e., protein and antioxidant activity. This research aims to analyze the physicochemical, microbiological, and organoleptic properties of cowpeas yogurt with the addition of gotu kola leaf extract. The study used a Completely Randomized Design (CRD) with one factor, with the ratio of cowpea’s milk: gotu kola leaf extract, namely F1 (98%: 2%), F2 (96%: 4%), F3 (94%: 6%), K2 (100%: 0%), and K1 (100% pure milk). Testing parameters include viscosity, pH value, (moisture, ash, fat, protein, carbohydrate) content, antioxidant activity, total lactic acid bacteria, and organoleptic (color, aroma, taste, texture). The results showed that the highest pH and viscosity values in K2 were 3.77 and 419.59 cP; the highest moisture content in F3 was 85.04%; the highest ash, fat, and carbohydrate content in K2 were 0.62%, 1.87%, and 10.21%; the highest protein content in F1 was 3.25%; the highest antioxidant activity in F3 with an IC50 value of 87.008 ppm; the total lactic acid bacteria in K2 met the minimum SNI requirements of 107 CFU/mL; and K2 showed the most favorable overall organoleptic test. This study shows that the addition of gotu kola leaf extract affects on the physicochemical, microbiological, and organoleptic properties of cowpea yogurt.","PeriodicalId":21366,"journal":{"name":"Sains Malaysiana","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2024-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physicochemical, Microbiological and Organoleptic Properties of Cowpeas (Vigna Unguiculata) Yoghurt with The Addition of Gotu Kola Leaf (Centella Asiatica (L.) Urban) Extract\",\"authors\":\"Ika Dyah Kumalasari, Lubna Nur Fathiyya, Retnosyari Septiyani\",\"doi\":\"10.17576/jsm-2024-5301-10\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Cowpea yogurt is a functional food product made from cowpeas and gotu kola leaves. This mixture of cowpeas and gotu kola leaves is expected to increase its functional value i.e., protein and antioxidant activity. This research aims to analyze the physicochemical, microbiological, and organoleptic properties of cowpeas yogurt with the addition of gotu kola leaf extract. The study used a Completely Randomized Design (CRD) with one factor, with the ratio of cowpea’s milk: gotu kola leaf extract, namely F1 (98%: 2%), F2 (96%: 4%), F3 (94%: 6%), K2 (100%: 0%), and K1 (100% pure milk). Testing parameters include viscosity, pH value, (moisture, ash, fat, protein, carbohydrate) content, antioxidant activity, total lactic acid bacteria, and organoleptic (color, aroma, taste, texture). The results showed that the highest pH and viscosity values in K2 were 3.77 and 419.59 cP; the highest moisture content in F3 was 85.04%; the highest ash, fat, and carbohydrate content in K2 were 0.62%, 1.87%, and 10.21%; the highest protein content in F1 was 3.25%; the highest antioxidant activity in F3 with an IC50 value of 87.008 ppm; the total lactic acid bacteria in K2 met the minimum SNI requirements of 107 CFU/mL; and K2 showed the most favorable overall organoleptic test. This study shows that the addition of gotu kola leaf extract affects on the physicochemical, microbiological, and organoleptic properties of cowpea yogurt.\",\"PeriodicalId\":21366,\"journal\":{\"name\":\"Sains Malaysiana\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2024-01-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Sains Malaysiana\",\"FirstCategoryId\":\"103\",\"ListUrlMain\":\"https://doi.org/10.17576/jsm-2024-5301-10\",\"RegionNum\":4,\"RegionCategory\":\"综合性期刊\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"MULTIDISCIPLINARY SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Sains Malaysiana","FirstCategoryId":"103","ListUrlMain":"https://doi.org/10.17576/jsm-2024-5301-10","RegionNum":4,"RegionCategory":"综合性期刊","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"MULTIDISCIPLINARY SCIENCES","Score":null,"Total":0}
Physicochemical, Microbiological and Organoleptic Properties of Cowpeas (Vigna Unguiculata) Yoghurt with The Addition of Gotu Kola Leaf (Centella Asiatica (L.) Urban) Extract
Cowpea yogurt is a functional food product made from cowpeas and gotu kola leaves. This mixture of cowpeas and gotu kola leaves is expected to increase its functional value i.e., protein and antioxidant activity. This research aims to analyze the physicochemical, microbiological, and organoleptic properties of cowpeas yogurt with the addition of gotu kola leaf extract. The study used a Completely Randomized Design (CRD) with one factor, with the ratio of cowpea’s milk: gotu kola leaf extract, namely F1 (98%: 2%), F2 (96%: 4%), F3 (94%: 6%), K2 (100%: 0%), and K1 (100% pure milk). Testing parameters include viscosity, pH value, (moisture, ash, fat, protein, carbohydrate) content, antioxidant activity, total lactic acid bacteria, and organoleptic (color, aroma, taste, texture). The results showed that the highest pH and viscosity values in K2 were 3.77 and 419.59 cP; the highest moisture content in F3 was 85.04%; the highest ash, fat, and carbohydrate content in K2 were 0.62%, 1.87%, and 10.21%; the highest protein content in F1 was 3.25%; the highest antioxidant activity in F3 with an IC50 value of 87.008 ppm; the total lactic acid bacteria in K2 met the minimum SNI requirements of 107 CFU/mL; and K2 showed the most favorable overall organoleptic test. This study shows that the addition of gotu kola leaf extract affects on the physicochemical, microbiological, and organoleptic properties of cowpea yogurt.
期刊介绍:
Sains Malaysiana is a refereed journal committed to the advancement of scholarly knowledge and research findings of the several branches of science and technology. It contains articles on Earth Sciences, Health Sciences, Life Sciences, Mathematical Sciences and Physical Sciences. The journal publishes articles, reviews, and research notes whose content and approach are of interest to a wide range of scholars. Sains Malaysiana is published by the UKM Press an its autonomous Editorial Board are drawn from the Faculty of Science and Technology, Universiti Kebangsaan Malaysia. In addition, distinguished scholars from local and foreign universities are appointed to serve as advisory board members and referees.