| Abstrakt: |
Yoghurt is a fermented food product which is commonly consumed by people and its consumption increase by year. This increasing would results in significant development on diversification of yoghurt due to its benefit for human health. The addition of Spirulina platensis into yoghurt can increase the quality of yoghurt especially on nutritional and functional properties of the product. Therefore, this study was aimed to determine the best concentration of S. platensis to yoghurt product, to observe the characteristics of chemical, physical, microbiological and hedonic of enriched yoghurt. The materials used were yoghurt added with different concentration of S. platensis (0.5%; 0.75%; 1%; 2% and 3%). Based on the results, the best treatment of S. platensis addition was 1% that can be accepted by panelist based on hedonic test. The best treatment of 1% S. platensis was then compared to control (0% S. platensis) and observed for proximate analysis, viscosity, pH, total lactic acid, and total lactic acid bacteria of the product. Enriched yoghurt with 1% addition of S. platensis has significant different (p<0.05) to control on protein, viscosity and total lactic acid bacteria, but not significant different (p>0.05) on water content, ash, carbohydrate, fat, total lactic acid, pH, hedonic and the product comply with Indonesian National Standard. [ABSTRACT FROM AUTHOR] |
