Study of Synbiotic Yoghurt Fortification with Red Dragon Fruit Peel Extract (Hylocereus polyrhizus) and Stevia Against Emulsion Properties and Color

Tama Mayna Kusuma Ningrum, Manik Eirry Sawitri, Abdul Manab

Abstract


ABSTRACT. The research aimed to study the emulsion properties of the fortified synbiotic yoghurt fortification red dragon fruit peel extract (Hylocereus polyrhizus) and stevia as sweeteners. The research material is probiotic yoghurt, synbiotic fortified with red dragon fruit skin extract (Hylocereus polyrhizus) 20% made from 10% skim milk and yoghurt starter containing Lactobacillus bulgaricus and Streptococcus thermophilus (1:1), and the addition of 0.5% stevia to synbiotic. The research method was an experimental completely randomized design with treatment T1 = probiotic yoghurt, T2 = synbiotic yoghurt fortified red dragon fruit (Hylocereus polyrhizus) peel extract 20% and T3 = T2 + 0.5% stevia, with 3 replications (v/v). . The variables observed were emulsion activity, emulsion stability, turbidity, whiteness index (WI) and yellowness index (YI). The results showed that fortification of evaporated red dragon fruit peel extract (Hylocereus polyrhizus) and stevia sweetener gave a significant difference (P<0.05) to the average emulsion activity, a very significant difference to the average of whiteness index and yellowish index (P<0.01) and did not give a significant difference (P>0.05) on the average of emulsion stability and turbidity of synbiotic yoghurt. It was concluded that 20% fortification of red dragon fruit skin (Hylocereus polyrhizus) and 0.5% stevia sweetener could improve the emulsion properties of synbiotic yoghurt. 

 

(Kajian yoghurt sinbiotik fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) dan stevia terhadap sifat emulsi dan warna) 

ABSTRAK. Tujuan penelitian adalah mempelajari profil emulsi dan warna yoghurt sinbiotik fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) dan bahan pemanis stevia. Materi penelitian adalah yoghurt probiotik, sinbiotik yang difortifikasi dengan ekstrak kulit buah naga merah (Hylocereus polyrhizus) 20 % yang dibuat dari susu skim 10% dan starter yoghurt yang mengandung Lactobacillus bulgaricus dan Streptococcus thermophilus (1:1), serta penambahan stevia 0,5% pada yoghurt sinbiotik. Metode penelitian adalah percobaan dengan Rancangan Acak Lengkap dengan perlakuan T1= yoghurt probiotik, T2= yoghurt sinbiotik fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) 20% dan T3 = T2 + 0,5% stevia, dengan 3 ulangan (v/v). Variabel yang diamati diantaranya aktivitas emulsi, stabilitas emulsi, turbiditas, serta warna ditinjau dari indeks keputihan (WI) dan indeks kekuningan (YI). Hasil penelitian menunjukkan bahwa fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) evaporasi dan bahan pemanis stevia memberikan perbedaan yang nyata (P<0,05) terhadap rata-rata aktivitas emulsi, perbedaan yang sangat nyata terhadap rata-rata indeks keputihan dan indeks kekuningan (P<0,01) dan tidak memberikan perbedaan nyata (P>0,05) terhadap rata-rata stabilitas emulsi dan turbiditas yoghurt sinbiotik. Disimpulkan bahwa fortifikasi kulit buah naga merah (Hylocereus polyrhizus) 20% dan bahan pemanis stevia 0,5% dapat memperbaiki sifat emulsi yoghurt sinbiotik.

Keywords


colour; emulsi; emulsion; kulit buah naga merah; red dragon fruit peel; stevia; synbiotic yoghurt; warna; yoghurt sinbiotik

Full Text:

PDF

References


Aewsiri, T., Benjakul, S., Visessanguan, W., Wierenga, P. A., and Gruppen, H.2013. Emulsifying property and antioxidative activity of cuttlefish skin gelatin modified with oxidized linoleic acid and oxidized tannic acid. Food. Bioprocess. Tech. 6: 870–881.

Akin-Ajani, O. D. and Okunlola, A., 2021, 'Pharmaceutical Applications of Pectin', in M. A. Masuelli (ed.), Pectins, IntechOpen, London.

Aulia, A.N., Nalawati, A.N., Asadam, A., Yuristianti, A. and Rismawati, R., 2021. Pemberdayaan Kelompok PKK Melalui Keterampilan Olah Pangan Yoghurt Sinbiotik Untuk Mendukung Gaya Hidup Sehat dan Mendorong Perekonomian di Masa Pandemi Covid-10. J. Pengabdian Masyarakat IPTEKS, 7(1):74-82.

Barros, R. F., Torres, F. R., Silva, P. H. F., Stringheta, P. C., Pereira, J. P. F., Paula, J. C. J., Cutrim, C. S., and Cortez, M. A. S. 2020. Lutein as a functional ingredient in sheep milk yoghurt: development, characterization and extraction recovery. Food Sci. Techno. 40(2) : 683-690.

Bayar, N., Friji, M., Kammoun, R., 2018. Optimization of enzymatic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal. Food Chem. 241, 127–134

Bonnaillie, L. M., Zhang, H., Akkurt, S., Yam, K. L., and Tomasula, P. M. 2014. Casein films: The effects of formulation, environmental conditions and the addition of citric pectin on the structure and mechanical properties. Polymers. 6(1), 2018-2036.

Chen, L., Li, Y., Han, J., Yuan, D., Lu, Z. and Zhang, L., 2018. Influence of transglutaminase-induced modification of milk protein concentrate (MPC) on yoghurt texture. Inter. Dairy J. 78: 65-72.

Chudy, S., Bilska, A., Kowalski, R. and Teichert, J.O.A.N.N.A., 2020. Colour of milk and milk products in CIE L* a* b* space. Medycyna Weterynaryjna, 76(2): 77-81.

Chung, W.S.F., Meijerink, M., Zeuner, B., Holck, J., Louis, P., Meyer, A.S., Wells, J.M., Flint, H.J. and Duncan, S.H., 2017. Prebiotic potential of pectin and pectic oligosaccharides to promote anti-inflammatory commensal bacteria in the human colon. FEMS Microbial. Ecology. 93(11): 1-7.

Furlán, L.T.R. and Campderrós, M.E., 2017. The combined effects of Stevia and sucralose as sugar substitute and inulin as fat mimetic on the physicochemical properties of sugar-free reduced-fat dairy dessert. Inter. J. Gastro. Food Sci. 10: 16-23.

Hasenhuettl, G.L., 2019. Synthesis and commercial preparation of food emulsifiers. Food Emulsifiers and Their Applications. 11-39.

Jooken, E. R. Amery, T. Struyf, B. Duquenne, J. Geuns and B. Meesschaert. 2012. Stability of Steviol Glycosides in Several Food Matrices. J. Agric. Food Chem. 60(42): 10606-10612.

Khubber, S., K. Chaturvedi, N. Thakur, N. Sharma and S.K. Yadav. 2021. Low-Methoxyl Pectin Stabilizes Low-Fat Set Yoghurt and Improves Their Physicochemical Properties, Rheology, Microstructure and Sensory Liking. Food Hydrocolloids, 111: 106240.

Kieserling, K., T.M. Vu, S. Drusch, and S. Schalow. 2019. Impact of Pectin-Rich Orange Fibre on Gel Characteristics and Sensory Properties in Lactic Acid Fermented Yoghurt. Food Hydrocolloids, 94: 152-163.

Liu, Y.F., Oey, I., Bremer, P., Carne, A. and Silcock, P., 2017. Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white. Food Res. Inter. 91:161-170.

Mehdizadeh, T., Tajik, H., Rohani, S.M.R. and Oromiehie, A.R., 2012. Antibacterial, antioxidant and optical properties of edible starch-chitosan composite film containing Thymus kotschyanus essential oil. In Veterinary Research Forum. 3 (3): 167-173. Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.

Milovanovic, B., Tomovic, V., Djekic, I., Miocinovic, J., Solowiej, B. G., Lorenzo, J. M., and Tomasevic, I. 2021. Colour Assessment of Milk and Milk Products Using Computer Vision System and Colorimeter. Inter. Dairy J. 120: 105084.

Noprianto, R., Anggreany, R., Agustina, R. and Apitasari, Y., 2020. The effect of addition of fruit sari (Dimorcarpus longan) to skim milk in yoghurt drink. ISEJ: Indonesian Sci. Edu. J. 1(1) : 18-24.

Pi, F., Liu, Z., Guo, X., Guo, X. and Meng, H., 2019. Chicory root pulp pectin as an emulsifier as compared to sugar beet pectin. Part 1: Influence of structure, concentration, counterion concentration. Food Hydrocolloids. 89: 792-801.

Pignataro, M.F., Herrera, M.G. and Dodero, V.I., 2020. Evaluation of peptide/protein self-assembly and aggregation by spectroscopic methods. Molecules. 25(20):4854.

Pluta, B.A.M., A.S. Pluta, M. Garbowska, and S.L. Różańska, 2019. Exopolysaccharide-Producing Lactic Acid Bacteria—Health-Promoting Properties and Application in The Dairy Industry. Adv. Microbiol, 58: 191-204.

Purwaningsih, Rosida, I.N., Djaafar, T.F., Marwati, T., Wikandari, R. and Rahayu, E.S., 2021. Organoleptic, chemical, and microbiological characteristics of goat milk yoghurt using Lactobacillus plantarum T14 and T35 with the addition of stevia sweetener. In IOP Conference Series: Earth Environ. Sci. 807(2): 022047. IOP Publishing.

Rodsamran, P. and Sothornvit R.J.F.C. 2018. Physicochemical and functional properties of protein concentrate from byproduct of coconut processing. Food Chem. (241): 364-371.

Santos, D.K.D., da Silva Barros, B.R., da Cruz Filho, I.J., Júnior, N.D.S.B., da Silva, P.R., do Bomfim Nascimento, P.H., de Lima, M.D.C.A., Napoleão, T.H. and de Melo, C.M.L., 2021. Pectin-like polysaccharide extracted from the leaves of Conocarpus erectus Linnaeus promotes antioxidant, immunomodulatory and prebiotic effects. Bioactive Carbohydrates and Dietary Fibre. 26: 100263.

Sawitri, M.E., Manab, A. dan Andriani, R. D. 2020. Pemanfaatan Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) Evaporasi dengan Metode Mae Kedalam Yoghurt Sinbiotik Sebagai Dasar Pengembangan Pangan Nutrasetika. Hibah Doktor Lektor Kepala: Universitas Brawijaya.

Shinta, D.Y. and Hartono, A., 2018. Uji Aktivitas Antimikroba Ekstrak Kulit Buah Naga (Hylocareus costarisensis) Terhadap E. coli, Staphylococcus aureus, dan Candida albicans. Sainstek: J. Sains dan Teknologi, 9(1): 26-39.

Suharyono, S., Rizal, S. and Kurniadi, M., 2012. Pertumbuhan L. casei pada berbagai lama fermentasi minuman sinbiotik dari ekstrak cincau hijau (Premna oblongifolia merr). J. Teknologi Hasil Pertanian. 5(2): 117-128.

Teichert, J., Cais-Sokolińska, D., Danków, R., Pikul, J., Chudy, S., Bierzuńska, P. and Kaczyński, Ł.K., 2020. Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition. Foods. 9(2): 217.

Truong, T., Palmer, M., Bansal, N. and Bhandari, B., 2016. Effect of Milk Fat Globule Size on Functionalities and Sensory Qualities of Dairy Products. In Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products. Springer, Cham. 6(251): 47-67.

Tuinier, R., C. Rolin, and C.G. de Kruif. 2002. Electro sorption of pectin onto casein micelles. Biomacromolecules. 3(3): 632– 638.

Verkempinck, S.H.E., Kyomugasho, C., Salvia-Trujillo, L., Denis, S., Bourgeois, M., Van Loey, A.M., Hendrickx, M.E. and Grauwet, T., 2018. Emulsion stabilizing properties of citrus pectin and its interactions with conventional emulsifiers in oil-in-water emulsions. Food Hydrocolloids. 85: 144-157.

Wang, W., Feng, Y., Chen, W., Adie, K., Liu, D. and Yin, Y., 2021. Citrus pectin modified by micro fluidization and ultrasonication: Improved emulsifying and encapsulation properties. Ultrasonics Sonochemistry. 70: 1-6.

Widodo, W., Munawaroh, N. and Indratiningsih, I., 2015. Produksi low calorie sweet bio-yoghurt dengan penambahan ekstrak daun stevia (Stevia rebaudiana) sebagai pengganti gula. Agritech. 35(4): 464-473.

Wusigale, L.I. Liang, and Y. Luo. 2020. Casein and pectin: Structures, interactions, and applications. Trends in Food Sci. Techno. 97:391-403.

Yati, K., Ladeska, V. and Wirman, A.P., 2017. Isolasi Pektin dari Kulit Buah Naga (Hylocereus polyrhizus) dan Pemanfaatannya sebagai Pengikat pada Sediaan Pasta Gigi. Media Farmasi. 14(1): 1-16.

Zakaria, A.M., Amin, Y.A., Khalil, O.S.F., Abdelhiee, E.Y. and Elkamshishi, M.M., 2019. Rapid detection of aflatoxin M1 residues in market milk in Aswan Province, Egypt and effect of probiotics on its residues concentration. J. Advanced Vet. Anim. Res. 6(2): 197-201.




DOI: https://doi.org/10.17969/agripet.v22i1.23111

Article Metrics

Abstract view : 0 times
PDF - 0 times

Refbacks

  • There are currently no refbacks.


Copyright (c) 2022 Jurnal Agripet

License URL: http://www.jurnal.unsyiah.ac.id/agripet/about/submissions#copyrightNotice

Creative Commons LicenseISSN: 1411-4623E-ISSN: 2460-4534
Copyright© 2000-2024 | ISSN: 1411-4623 | EISSN: 2460-4534 
Jurnal Agripet is licensed under a Creative Commons Attribution 4.0 International License.

 

Published by: 
Animal Husbandry Department, The Faculty of Agriculture, Universitas Syiah Kuala 
associated with Animal Scientist's Society of Indonesia (HILPI). 
Jl. Tgk. Hasan Krueng Kalee No. 3, Kopelma Darussalam,
Banda Aceh, 23111, Indonesia.
Phone: +62-81383736633
Email: jurnalagripet@usk.ac.id

Online Submissions & Guidelines | Editorial Policies | Contact | Statistics | Indexing | Citations