Acidity, pH and Viscosity of Red Dragon Fruit Yoghurt with The Addition of Some Levels of Sucrose
Abstract
The purpose of this study was to determine the effect of the level of addition of sucrose on the characteristics (acidity, pH, and viscosity) of red dragon fruit yoghurt. This research was carried out using an experimental method with a completely randomized design (CRD) using 4 treatments and 5 replications. The treatment in this study was the addition of various levels of sucrose (5 %, 10 %, 15 %, 20 % (w/v)). The variables observed were the level of acidity, pH, and viscosity of red dragon fruit yoghurt. The results showed that the addition of various levels of sucrose affects the acidity of the yoghurt which tends to decrease, the pH of the yoghurt tends to increase and the viscosity of the yoghurt was decreasing.
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Arslaner, A., Salik, M. A., Özdemir, S., & Akköse, A. (2019). Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties. Czech Journal of Food Sciences, 37(6), 446–455. https://doi.org/10.17221/311/2018-CJFS
Banerjee, U., Malida, R., Panda, R., Halder, T., & ... (2017). Variety of Yogurt and Its Health Aspects-a Brief Review. International Journal …, 7(7), 56–66. https://himhaldia.edu.in/wp-content/uploads/2020/journal_file/ijiparv7.pdf#page=60
D. Maryana. (2014). Pengaruh Penambahan Sukrosa terhadap Jumlah Bakteri dan Keasaman Whey Fermentasi dengan Menggunakan Kombinasi Lactobacillus plantarum dan Lactobacillus acidophilus. Universitas Hasanuddin, Makassar.
Hernandez, Y. D. O., & Salazar., J. A. C. (2012). Pitahaya (Hylocereus spp.): a short review. Comunicata Scientiae, 3(4), 220–237.
Ichwansyah, R. (2014). Pengembangan Yogurt Sinbiotik Plus Berbasis Puree Pisang Ambon (Musa Paradisiaca L) dengan Penambahan Inulin sebagai Alternatif Pangan Fungsional. Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor.
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Nisa, F. C., Kusnadi, J., & Chrisnasari, R. (2018). Viabilitas dan Deteksi Subletal Bakteri Probiotik pada Susu Kedelai Fermentasi Instan Metode Pengeringan Beku (Kajian Jenis Isolat dan Konsentrasi Sukrosa sebagai Krioprotektan. Jurnal Teknologi Pertanian, 9, No. 1, 40–51.
Pradipta, A. A. G. T., K.A.Nociantiri, & Permana, I. D. G. M. (2020). Pengaruh Konsentrasi Sukrosa Terhadap Karakteristik Minuman Sari Buah Sirsak (Annona muricata Linn) Terfermentasi dengan Isolate Lactobacillus sp. F213. Jurnal ITEPA, 9(2), 219–229.
S. Yitnosumarto. (1993). Percobaan Perancangan Analisa dan Interpretasi. Penerbit PT Gramedia Pustaka Utama.
Setianto, Y.C., Pramono, Y. B. & M. S. (2014). Nilai pH, Viskositas, dan Tekstur Yoghurt Drink dengan Penambahan Ekstrak Salak Pondoh (Salacca zalacca). Jurnal Aplikasi Teknologi Pangan, 3(3), 110–113.
Sfakianakis, P., & Tzia, C. (2014). Conventional and innovative processing of milk for yogurt manufacture; development of texture and flavor: A review. Foods, 3(1), 176–193. https://doi.org/10.3390/foods3010176
Suharman, Sutakwa, A., & Nadia, L. S. (2021). Effects of Sucrose Addition to Lactic Acid Concentrations and Lactic Acid Bacteria Population of Butterfly Pea (Clitoria Ternatea L.) Yogurt. Journal of Physics: Conference Series, 1823(1), 6–11. https://doi.org/10.1088/1742-6596/1823/1/012038
Susilorini dan Sawitri1. (2014). Probiotik Susu Fermentasi dan Kesehatan. Yayasan Pengusaha Makanan dan Minuman Seluruh Indonesia.
Tamime, A. Y., & Robinson, R. K. (2007). Tamime and Robinson’s Yoghurt Science and Technology (third edition). Woodhead Publishing Limited.
Taufik, M., & Maruddin., S. (2012). Kombinasi susu dengan air kelapa pada proses pembuatan drink yoghurt terhadap kadar bahan kering, kekentalan, dan pH. Jurnal Aplikasi Teknologi Pangan, 1(3), 69–71.
Triana Setyawardani. (2018). Sifat Sensoris Yogurt dengan Penarbedaan Tingkat Kemanisan. Prosiding Seminar Teknologi Dan Agribisnis Peternakan VI: Pengembangan Sumber Daya Genetik Ternak Lokal Menuju
Swasembada Pangan Hewani ASUH, Fakultas Peternakan Universitas Jenderal Soedriman, 7 Juli 2018, 6(Vo 6 (2018) STAP VI).
Zulaikhah, S. R., & Fitria, R. (2020). Total Asam, Viskositas dan Kesukaan Yogurt Buah Pisang Ambon ( Musa Paradisiaca ). Jurnal Sains Peternakan, 8(2), 77–83.
Published
2022-06-29
How to Cite
ROHMAN, Zainur; HINDRATININGRUM, Novita; ZULAIKHAH, Siti Rahmawati.
Acidity, pH and Viscosity of Red Dragon Fruit Yoghurt with The Addition of Some Levels of Sucrose.
Indonesian Journal of Food Technology, [S.l.], v. 1, n. 1, p. 1-10, june 2022.
ISSN 2962-6641.
Available at: <https://jos.unsoed.ac.id/index.php/ijft/article/view/5995>. Date accessed: 03 apr. 2025.
doi: https://doi.org/10.20884/1.ijft.2022.1.1.5995.
Section
Articles
