Abdul Gofur, Siti Nur Arifah, Mochammad Fitri Athoa'illah, Shofiyatul Masa'udah, Muhammad Imam Surya, Fauziah Fauziah, Elok Rifqi Firdiana, Esha Ardiansyah, Nur Alfi Maghfirotus Saa'adah, Mardiana Lelitawati
Yoghurt is a diary product that contain with probiotics such as Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium longum. The microencapsulation process in bacteria increased the nutritional value of yoghurt. Fortification of purple yam contains rich anthocyanins could increase the health benefit of yoghurt. The aimed of this study are to determine the rheological and antioxidant properties of purple yam yoghurt. Microencapsulation on B.longum used the extrusion method. Water holding capacity (WHC), syneresis, pH, viscosity, color, and antioxidant were measured to determine the quality of yoghurt. Based on the analysis, the addition of purple yam in yoghurt increased WHC and decreased syneresis. Antioxidants assay showed that anthocyanins in purple yam increased the antioxidant activity. Purple yam yoghurt with microencapsulated bacteria has best quality of yoghurt based on the WHC, syneresis, pH, and antioxidant properties. This result suggested that microencapsulated bacteria and fortification of purple yam could increase the health benefit of yoghurt. © 2024 The Authors.
Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Malang, 65145, Indonesia; Purwodadi Botanic Garden-Research Center for Plant Conservation and Botanic Gardens, National Research and Innovation Agency (BRIN), East Java, Pasuruan, 67163, Indonesia; Department of Biology, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang, 65145, Indonesia
