Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Hasil Peternakan
Rosalina Ilmi Amalia
Prodi Teknologi Pangan, Fakultas Sains dan Teknologi Universitas Muhamadiyah Bandung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Veterinary

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Pemanfaatan Kopi Arabika (Coffea arabica) dalam Pembuatan Minuman Yoghurt sebagai Pangan Fungsional Indira Lanti Kayaputri; Rosalina Ilmi Amalia; Fairuz Khairunnisa
Jurnal Teknologi Hasil Peternakan Vol 3, No 2 (2022): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v3i2.40545

Abstract

The increase in the number of consumers of coffee drinks encourages variations in fermented beverage products that use coffee as an additive, one of which is yogurt. The addition of Arabica coffee which contains polyphenols are thought to stimulate growth and increase the activity of lactic acid bacteria. The purpose of this study was to determine the right concentration in the manufacture of Arabica coffee yogurt so as to produce good characteristics and fit into the yogurt standard SNI 01-2981-2009 and can increase the growth activity of lactic acid bacteria. The research method used was thedescriptive experimental method with two replications and 4 treatments of added coffee concentration variations (0%, 1%, 2%, and 3%). The addition of 1% Arabica coffee to yogurt was the best treatment with the characteristics of total titratable acidity of 1.10% and total lactic acid bacteria of 8.94 Log CFU/g which has met the requirements of SNI 01-2981-2009, pH 4.15, and total polyphenols of 1.54 mgGAE/100 mL.
Co-Authors Fairuz Khairunnisa Indira Lanti Kayaputri