Salim, Denny and Santoso, Filiana and Marpaung, Abdullah Muzi (2012) Effect of Addition of Butterfly Pea and Roselle Flower in Soy Yogurt. Bachelor thesis, Swiss German University.

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Abstract

Anthocyanins are known as health-enhancing compounds due to the antioxidant properties. Anthocyanins are present in roselle and butterfly pea in high amount indicating their potential usage as sources for functional food additives. However, the utilization of roselle and butterfly pea were not widely spread even though they grew easily in Indonesia. This study aimed to apply anthocyanins in roselle and butterfly pea as natural antioxidants in soy yogurt, a non-dairy product that is safe to be consumed even by lactose intolerant individuals. Pure roselle, pure butterfly pea and a mix of roseele and butterfly pea in three different concentrations (2.5%, 5%, 10%) were applied. The study showed that soy yogurt added with roselle exhibited higher antioxidant activity than butterfly pea. However, the antioxidant stability of roselle is lower than butterfly pea. Noteworthy, a synergestic effect was observed in soy yogurt with mixed of both flowers, where the lowest decrease of antioxidant activity over 13 days was recorded. On the other hand, addition of roselle and butterfly pea extract reduced the amount of lactic acid bacteria in soy yogurt. However, it was still higher than the SNI quality standard. In sensory evaluation with 32 untrained panelists, the average highest acceptance level was achieved by yogurt without any extracts followed by yogurt with 10% of butterfly pea extract, and then yogurt with 10% of roselle extract. In summary, this study proved the beneficial usage of roselle and butterfly pea as natural antioxidants in soy yogurt, thus enhances the nutritional value of soy yogurt.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Antioxidant Activity; Butterfly Pea; Roselle; Sensory Evaluation; Soy Yogurt
Subjects:	Q Science > QK Botany > QK898 Anthocyanins S Agriculture > SB Plant culture > SB201 Roselle S Agriculture > SF Animal culture > SF275 Yogurt T Technology > TX Home economics > TX546 Food--Sensory evaluation
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	18 Mar 2021 06:59
Last Modified:	18 Mar 2021 06:59
URI:	http://repository.sgu.ac.id/id/eprint/1168

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