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Fony Marcelia
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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Pengaruh Ekstrak Daun Kelor (Moringa oleifera L.) Terhadap Kualitas Yoghurt Fatmawati Fatmawati; Fony Marcelia; Yayah Badriyah
Indobiosains 2020:Volume 2 No 1 Februari 2020
Publisher : Universitas PGRI Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31851/indobiosains.v2i1.4344

Abstract

Microorganisms need energy sources that are needed from food ingredients. The aim is to utilize the utilization of bacteria in making yoghurt and Moringa extract. The research method used is Collection of Research Data from home. Yoghurt is a product of milk fermentation using Lactobacillus bulgaricus and Streptococcus thermophillus.The fermentation process in yoghurt has an important role in the formation of lactid acid. Lactobacillus plays a role in the formation of yoghurt, while Streptococcus thermopillus is prepared at the time the yoghurt tastes. Moringa leaf extract also contains yoghurt protein levels this is because Moringa contains high protein. The presentage of the addition of Moringa leat extract is known to make the pH of yoghurt increase. This is caused by Moringa leaf extract is having a pH ranging from 5,8-6,0. The precentage addition of Moringa leaf extract is known to make calcium yoghurt levels increase. The strength of the combination of Moringa and yoghurt both contain high calcium, protein, and minerals and are easily found in dairy preparations containing vegetables. The addition of Moringa leaf extract will affect the aroma, taste, color, texture, and nutritional content of yoghurt products. Keywords : Yoghurt, Moringa leaves, Lactobacillus bulgaricus, Streptococcus thermophillus. 
Co-Authors Fatmawati Fatmawati Yayah Badriyah