Rosalia, Devina and Santoso, Filiana and Febbyandi, Febbyandi (2019) The Effects of The Addition of Starch from Potato Skin and Avocado Seed to Dairy Yogurt With Butterfly Pea and Roselle Flower Extracts. Bachelor thesis, Swiss German University.

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Abstract

Food wastes such as potato skin and avocado seed are potential sources of starch and could be added to yogurt as stabilizer. To enhance the commercial value of food products, addition of natural antioxidants is widely found in the market. This research was aimed to study the addition of starch extracted from avocado seed & potato skin and natural antioxidants (butterfly pea, roselle flower) extracts to dairy yogurt. Addition of potato skin and avocado seed starch at 0.5% (w/v) resulted in similar yogurt texture as commercial corn starch. Roselle flower and butterfly pea extracts were added at 10% (v/v) with ratios of 1:1, 1:3, and 3:1. Surprisingly, ratio of 1:1 gave the highest antioxidant activity in all yogurt samples. Whereas, the other two showed antagonistic effect. In hedonic sensory evaluation, yogurt added with avocado seed starch, roselle flower and butterfly pea extracts in ratio of 1:1 was liked slightly by 30 untrained panelists. However, control yogurt was more preferred. In summary, the study indicated the potential use of potato skin and avocado seed as starch substitute. The addition of butterfly pea and roselle flower extracts (1:1) successfully increased antioxidant activity of yogurt.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Antioxidant ; Potato Skin ; Avocado Seed ; Hibiscus Sabdariffa L. ; Clitoria Ternatea
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	18 May 2020 04:48
Last Modified:	18 May 2020 04:48
URI:	http://repository.sgu.ac.id/id/eprint/358

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