Jurnal Ilmu dan Teknologi Hasil Ternak
Vol. 14 No. 2 (2019)

Study of the Addition Hull of Mung Bean Sprouts Extract to pH and Characteristic of Sensory Yogurt Probiotic

Syifa Khairunnisa (Department of Food Industrial Technology, Padjadjaran University, Jatinangor Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 40600, Indonesia)
Indira Lanti Kayaputri (Department of Food Industrial Technology, Padjadjaran University, Jatinangor Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 40600, Indonesia)
Gemilang Lara Utama (Department of Food Industrial Technology, Padjadjaran University, Jatinangor Jalan Raya Bandung-Sumedang Km. 21, Jatinangor, Sumedang 40600, Indonesia)



Article Info

Publish Date
17 Oct 2019

Abstract

This research aims to determine the effect of adding hull of mung bean sprouts extract to pH and characteristics of sensory yogurt probiotic. The research method used experimental with randomized block design. There were 4 additional treatments (1%, 2%, 3%, and 4% w /v hull of mung bean sprouts extract) with 3 replications. The data obtained will be tested further using the Duncan test. The addition hull of mung bean sprouts extract has a significant different effect on the pH and color characteristics of yogurt probiotic while giving no significant effect on the characteristics of aroma, taste, texture and overall acceptance. Addition hull of mung bean sprouts extract affects the pH of yogurt probiotic produced which is about 4.00 - 4.11. The color preferences of the yogurt probiotic are on the scale of dislike – really likes and preferences of the aroma, taste, texture and overall acceptance of yogurt probiotic are on the scale of usual - like. The conclusion of this study is that the addition hull of mung bean sprouts extract can prevent a decrease in pH, causing a decrease in the level of preference for color and yogurt probiotic that produced is acceptable to consumers.

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Journal Info

Abbrev

jitek

Publisher

Subject

Computer Science & IT Other

Description

Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) is published by Department of Animal Product Technology, Faculty of Animal Science, University of Brawijaya, Malang, Indonesia. JITEK is a peer reviewed biannual journal (April and October) that mediate the dissemination of researchers in animal ...