Affiliation:
1. Department of Animal Science, Universitas Andalas, Padang, 25163 West Sumatra, Indonesia.
Abstract
Background and Aim: Yogurt contains beneficial probiotics. Addition of red ginger to yogurt as an antioxidant source becomes a way to improve the flavor and functional properties of yogurt. This study aimed to examine yogurt processing and the effect of adding red ginger (Zingiber officinale var. rubrum rhizoma), as an antioxidant source, on Pediococcus acidilactici BK01. It sought to observe the physicochemical and sensory qualities during storage (4°C).
Materials and Methods: Goat milk was obtained from local farmers in Lubuk Minturun, Padang, West Sumatra, Indonesia. The yogurt was divided into two factors. Factor A was supplemented with red ginger in various concentrations: A (0% – as control), B (1%), C (2%), and D (3%). On the other hand, Factor B was subjected to variations in storage time: A (1 day), B (15 days), and C (30 days). Each treatment was conducted in triplicate. Physicochemical properties (pH, titratable acidity [TTA], and proximate analysis), sensory characteristics, and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity) were measured using the standard tests. The data were analyzed through analyzing multivariate (analysis of variance) supported by Duncan's multiple range test.
Results: The addition of red ginger juice increased the antioxidant activity, TTA, and water holding capacity (WHC) (p<0.05), while syneresis was significantly decreased; however, it had no effect on the total lactic acid bacteria. At the end of this research (day 30), the yogurt was still suitable for consumption, with the following composition: Antioxidant activity 48.39%, pH 4.3, TTA 1.716, water content 80%, protein 3%, fat 3%, syneresis 28%, WHC 63%, and total lactic acid bacteria 89×108 colony-forming units/mL. Furthermore, yogurt supplemented with red ginger changed its color into red blush.
Conclusion: Yogurt red ginger juice is recommended as a functional drink, as it contains probiotics P. acidilactici BK01 and antioxidants to support human health. The addition of up to 3% ginger juice and a storage period of 30 days are still favored by the panelists and meet the quality standard of yogurt. We have not conducted the study on active compounds so, further research could be conducted on the components of the active compounds found in red ginger yogurt.
Reference39 articles.
1. Joon, R., Mishra, S.K., Brar, G.S., Panwar, H., Singh, P.K., Chawla, R. and Barui, A.K. (2018) Evaluation of quality of yoghurt prepared from goat milk of Beetal breed. Indian J. Dairy Sci., 71(1): 54-60.
2. Haenlein, G.F.W. (2004) Goat milk in human nutrition. Small Rumin. Res., 51(2): 155-163.
3. Ranadheera, C.S., Evans, C.A., Adams, M.C. and Baines, S.K. (2012) Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk. Food Chem., 135(3): 1411-1418.
4. Melia, S., Purwati E., Yuherman, Jaswandi, Aritonang, S.N. and Silaen, M. (2017) Characterization of the antimicrobial activity of lactic acid bacteria isolated from buffalo milk in West Sumatera (Indonesia) against Listeria monocytogenes. Pak. J. Nutr., 16(8): 645-650.
5. Melia, S., Yuherman, Jaswandi, and Purwati, E. (2018) Selection of buffalo milk lactic acid bacteria with probiotic potential. Asian J. Pharm. Clin. Res., 11(6): 186-189.
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献