THE PRODUCT OF GREEK YOGHURT WITH BLACK TAPE JAM AS A SNACK HIGH IN FIBER AND ANTIOXIDANT
Keywords:
Greek Yoghurt, Black Tape JamAbstract
Background : Greek yogurt with black sticky rice tape is a product that uses the main ingredients of black sticky rice tape and yogurt. The purpose of this study was to determine the effect of balance, organoleptic properties and nutritional value of the modified Greek yogurt product with black sticky rice tape as a food high in fiber, antioxidants and a source of probiotics.
Methods : The method used is descriptive research to 30 panelists. The results of the research to the panelists of the most popular greek yogurt product with black sticky rice tape is the 50% : 50% balance which is the most preferred in terms of color, taste, texture, aroma, and overall. The research is an experimental research design with 3 types of formulas, namely 75%: 25%, 50%: 50%, 25%: 75%.
Results : Assessment of organoleptic properties based on color, taste, aroma, texture, and overall of greek yogurt with black tape was carried out using a hedonic test which aims to determine the level of panelists' preference for the product being tested. From the data that has been taken, the panelists prefer the result of Greek yogurt black tape which has the best overall in terms of color, taste, texture and balanced aroma.
Conclusion : The formulation used in this study was the formulation Greek youghut black tape with a ratio of 75%: 25%, 50%: 50%, and 25%: 75%. The highest level of preference from the results of the hedonic test based on color, texture, flavour, scent and overall to the panelists is formula (2) with a balance of 50% black sticky rice jam and 50% Greek yogurt.
References
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33. Syarief, O., Fauziyah, Rn, Suparman, S., & Gurid, P. (2020). The Efficacy Of Fermented Glutinous Black Rice (Fgbr) Snack To Improve Lipid Profile Among Dyslipidemia Subjects: A Novel Finding. International Medical Journal Vol 25 Issue 08, 1-7.
34. Syauqi, A. D. (2014). Antioxidant Activity And Organoleptic Acceptance Of Carroll Sari Yoghurt (Daucus Carrota L). Journal Of Nutrition College Vol 3 No.4, 501-508.
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36. Utami, K., Radiati, L., & Surjowardojo, P. (2014). A Study Of The Quality Of Milk From Pfh Dairy Cows (A Case Study On Members Of The Agro Niaga Cooperative In Jabung District, Malang Regency). Journal Of Animal Husbandry Vol 24, No 2, 58-66.
37. Wijayanti, D. (2017). Study Of Quality Evaluation Of Green Bean (Vigna Radiata L.) Vegetable Extract Yoghurt With Variations Of Sucrose And Skim Milk Concentrations. Malang: University Of Muhammadiyah Malang.
38. Wulandari, Dc, Nurdiana, & Rahmi, Y. (2016). Identification Of The Perfection Of Pasteurization Process In Terms Of Total Bacteria And Protein And Lactose Content In Factory And Household Packaged Pasteurized Milk In Batu City. Fkub Health Magazine Vol 3, No 3, 145-149.
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2. Ayustaningwarno, F. (2014). Food Technology; Practical Theory And Application. Semarang: Graha Ilmu.
3. Bsn. (2009). List Of Snis. Retrieved December 4, 2020, From The National Standardization Agency: Www.Bsn.Go.Id
4. Bsn. (2011). List Of Snis. Retrieved December 4, 2020, From The National Standardization Agency: Www.Bsn.Go.Id
5. Cahyanto, M., & Sri, R. (2014). Fermentative Characteristics Of The Medium Demann Rogosa Sharpe (Mrs) Anthocyanin Black Glutinous Rice (Oryza Sativa Var. Glutinosa) Using Pediococcus Pentosaceus. Journal Of Agritech Vol 34 No. 3, 291-297.
6. Desai, N., Shepard, L., & Drake, M. (2013). Sensory Properties And Drivers Of Liking For Greek Yogurt. Journal Of Dairy Science Vol 96 No.12 American Dairy Science Association, 7454-7466.
7. Trinovani, Elvi., Septiyanie Rahayu., Fauziyah Roro Nur (2020) Effect Of Fermentation Time On Anthocyanin Content And Antioxidant Activities In Fermented Glutinous Black Rice Extract. International Medical Journal Vol 25 No 08.
8. Fatmawati, U., Prasetyo I, F., Supia, M., & Utami, An (2013). Characteristics Of Yoghurt Made From Different Types Of Milk With The Addition Of Mixed Cultures Of Lactobacillus Bulgaricus And Streptococcus Thermophillus. Bioeducation Volume 6 No 2, 1-9.
9. Fauziyah, N. (2015). Relationship Between Consumption Of Black Sticky Rice Tape And Prevention Of Metabolic Syndrome Incidence At The Age Of 40 Years And Over In West Bandung Regency, West Java Province. Jakarta: University Of Indonesia.
10. Fauziyah, Rn (2019). Functional Foods Black Glutinous Tape Effectively Lowers Total Cholesterol. Bandung: Health Polytechnic Ministry Of Health Bandung.
11. Fauziyah, Rn, & Fitriani, N. (2020). Functional Foods Black Glutinous Tape Effectively Lowers Ldl Cholesterol. Bandung: Health Polytechnic Ministry Of Health Bandung.
12. Fauziyah, Rn, & Regita, Da (2020). Black Glutinous Rice Ice Cream Prevents Constipation In Preschoolers. Bandung: Health Polytechnic Ministry Of Health Bandung.
13. Fauziyah, Roro Nur., Maulida Putri & Surmita. (2020). Effect Of Pie Based On Fermented Black Glutinous Rice And Sweet Purple Potato To Frequency Of Defecation In Adolescents With Contipation. International Medical Journal Vol 25, Issue 04
14. Trinovani, Elvi., Afifah Risa., Roro Nur Fauziyah. (2020). Determination OfAnthocyanin Total Levels And Antioxidant Activities In Black Glutinous Rice Extract And Fermented Black Glutinous Extract. International Medical Journal Vol 25, Issue 05
15. Fauziyah, Roro Nur., Mitha Afiani., Agus Sulaeman., Mona Fitria, & Osman Syarif. (2020) Effectiveness Of Black Tapai Berry Ice Sherbet Against Reduction Of Waist Circumference Weight And Body Percent Fat. International Medical Journal Vol 25, Issue 08
16. Fauziyah, Roro Nur., Pardina, Selly Finka. (2020) Effect Of Giving Black Fermented Glutinous Black Rice Against Total Cholesterol Levels. Sapporo Medical Journal Vol 54, Issue 08
17. Fauziyah, Roro Nur., Sudijanto Kamso., Budhi Setianto., Purwantyastuti., Osman Syarief., Surmita., Heni Hendriyani, & Gurid Pe Mulyo. (2020) Consumption Of Fermented Black Glutinous Rice To Prevent Metabolic Syndrome. Sapporo Medical Journal Vol 54, Issue 08
18. Haryadi. (2013). Analysis Of Alcohol Levels By Fermentation Of Glutinous Rice With Gas Chromatography Method And Microscopic Activity Testing Of Saccharomyces Cereviceae. Semarang: Diponegoro University Semarang.
19. Hermaningsih, A. (2010). The Benefits Of Fiber In The Diet. Jakarta: Mercu Buana University.
20. Hidayat, I., Kusrahayu, & Mulyani, S. (2013). Total Lactic Acid Bacteria, Ph Value And Organoleptic Properties Of Drink Yoghurt From Cow's Milk Enriched With Mango Fruit Extract. Animal Agriculture Journal, Vol.2 No.1, 160-167.
21. Jannah, A.D. (2014). Total Lactic Acid Bacteria, Ph, Acidity, Taste And Likes Of Yoghurt Drink With The Addition Of Starfruit Extract. Journal Of Food Applications 3(2).
22. Jorgensen, Ce, Abrahamsen, Rk, & Et Al. (2019). Processing Of High-Protein Yogurt. International Dairy Journal 88, 42-59.
23. Latifah, N. (2018). Anthocyanin Stability, Antioxidant Activity, And Water Content Of Black Rice Flour Based On Packaging Type And Storage Time. Semarang: Muhammadiyah University Of Semarang.
24. Nailufar, Aa (2012). Study Of Characteristics Of Black Gainten (Oryza Sativa Glutinosa) On Some Types Of Packaging During Storage. Journal Of Food Theology Vol 1 No 1, 121-132.
25. State, J. D. (2016). Microbiological And Sensory Aspects (Taste, Color, Texture, Aroma) In Two Different Forms Of Cheese Presentation. Journal Of Animal Production Science And Technology Vol. 04 No.2, 286-290.
26. Goodbye. (2009). Indonesian Food Composition Table. Jakarta: Elex Media Komputindo.
27. Rahena, Z., & Lydia, M. (2019). Effect Of Seaweed Substitution On Fiber Content. Journal Of Fisheries Agribusiness Vol 12 No.1, 157-161.
28. Rosniar, M. (2016). Difference Level Of Hardness And Acceptance Of Biscuit From Grassed And Unbrounded Sorgum Flour. Surakata: Muhammadiyah University Of Surakarta.
29. Sayuti, I., Sri, W., & Dian, K. (2013). Addition Of Purple Sweet Potato Extract And Skim Milk To Organoleptic Sweet Corn Ygohurt Using Lactobacillus Acidophilus And Bifdobacterium Sp. Riau: University Of Riau.
30. Setiawati, H., Yustinus, M., & Anita, Ms (2013). Anthocyanin Levels And Antioxidant Activity Of Flake Red Rice And Black Glutinous Rice With Variations Of Booking Temperature. Journal Of Food Technology And Nutrition Vol 12(1), 29-38.
31. Sumarmono, J. (2016). Yoghurt & Concentrated Yoghurt. Purwokerto: Institute For Research And Community Service, Jenderal Sudirman University.
32. Syainah, E., Novita, S., & Yanti, R. (2014). Study Of Making Yoghurt From Different Types Of Milk And Incubation On Quality And Acceptance. Journal Of Health Scale Vol 5 No.1.
33. Syarief, O., Fauziyah, Rn, Suparman, S., & Gurid, P. (2020). The Efficacy Of Fermented Glutinous Black Rice (Fgbr) Snack To Improve Lipid Profile Among Dyslipidemia Subjects: A Novel Finding. International Medical Journal Vol 25 Issue 08, 1-7.
34. Syauqi, A. D. (2014). Antioxidant Activity And Organoleptic Acceptance Of Carroll Sari Yoghurt (Daucus Carrota L). Journal Of Nutrition College Vol 3 No.4, 501-508.
35. Tkpi.(2018). Jakarta: Indonesian Ministry Of Health.
36. Utami, K., Radiati, L., & Surjowardojo, P. (2014). A Study Of The Quality Of Milk From Pfh Dairy Cows (A Case Study On Members Of The Agro Niaga Cooperative In Jabung District, Malang Regency). Journal Of Animal Husbandry Vol 24, No 2, 58-66.
37. Wijayanti, D. (2017). Study Of Quality Evaluation Of Green Bean (Vigna Radiata L.) Vegetable Extract Yoghurt With Variations Of Sucrose And Skim Milk Concentrations. Malang: University Of Muhammadiyah Malang.
38. Wulandari, Dc, Nurdiana, & Rahmi, Y. (2016). Identification Of The Perfection Of Pasteurization Process In Terms Of Total Bacteria And Protein And Lactose Content In Factory And Household Packaged Pasteurized Milk In Batu City. Fkub Health Magazine Vol 3, No 3, 145-149.
39. Yuniastuti, A. (2014). Probiotics (In A Health Perspective). Semaran: Unnes Press
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Published
2021-12-29
