BibTex Citation Data :
@article{JITAA16546, author = {F. Afiati and G. Priadi and F. Setiyoningrum}, title = {The improvement of functional food in yogurt enriched with purple sweet potato (Ipomea batatas var. Ayamurasaki)}, journal = {Journal of the Indonesian Tropical Animal Agriculture}, volume = {43}, number = {2}, year = {2018}, keywords = {yogurt; purple sweet potato; physicochemical; microbiology; organoleptic}, abstract = { he research was conducted to examine the use of purple sweet potato (Ipomoea batatas var. Ayamurasaki) to improve functional food of yogurt. This experiment has 2 factors of treatments. The first factor (i) was concentration of skim milk, i.e. 0%, 3% and 6%; the second factor (ii) was concentration of purple sweet potato, i.e. 0%, 2% and 4% of purple sweet potato. The parameters observed were viability of lactic acid bacteria (LAB), pH, moisture content, protein, fat, carbohydrate, ash and crude fiber and organoleptic. The results showed that there was no interaction between the concentration of skim-milk and the purple sweet potato on total LAB, moisture content and crude fiber. However, the interaction occurred on the levels of fat, protein, carbohydrate and ash. The organoleptic test results that yogurt enriched by 2% purple sweet potato without addition of skim was more preferable by panelist with a value of 3.65. }, issn = {2460-6278}, pages = {159--168} doi = {10.14710/jitaa.43.2.159-168}, url = {https://ejournal.undip.ac.id/index.php/jitaa/article/view/16546} }
Refworks Citation Data :
he research was conducted to examine the use of purple sweet potato (Ipomoea batatas var. Ayamurasaki) to improve functional food of yogurt. This experiment has 2 factors of treatments. The first factor (i) was concentration of skim milk, i.e. 0%, 3% and 6%; the second factor (ii) was concentration of purple sweet potato, i.e. 0%, 2% and 4% of purple sweet potato. The parameters observed were viability of lactic acid bacteria (LAB), pH, moisture content, protein, fat, carbohydrate, ash and crude fiber and organoleptic. The results showed that there was no interaction between the concentration of skim-milk and the purple sweet potato on total LAB, moisture content and crude fiber. However, the interaction occurred on the levels of fat, protein, carbohydrate and ash. The organoleptic test results that yogurt enriched by 2% purple sweet potato without addition of skim was more preferable by panelist with a value of 3.65.
Article Metrics:
Last update:
Harnessing the health benefits of purple and yellow-fleshed sweet potatoes: Phytochemical composition, stabilization methods, and industrial utilization- A review
Color and Nutritional Analysis of Ten Different Purple Sweet Potato Varieties Cultivated in China via Principal Component Analysis and Cluster Analysis
Sweet Potato (Ipomoea batatas L.): a Versatile Raw Material for the Food Industry
Optimization of Conventional Extraction Parameters for Recovering Phenolic Compounds from Potato (Solanum tuberosum L.) Peels and Their Application as an Antioxidant in Yogurt Formulation
A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits
Last update: 2024-11-01 10:15:35
Faculty of Animal and Agricultural Sciences, Diponegoro University
Campus Drh. Soejono Koesoemowardojo,Jl. Prof. Soedarto, SH., Tembalang, SemarangIndonesia 50275
jitaa.undip@gmail.com
http://ejournal.undip.ac.id/index.php/jitaa
Phone/Fax: +62247474750
