| Popis: |
Probiotics are microorganisms that have benefits when consumed, they can be found in yogurt. Yogurt commercially lack protein; the addition of chlorella is a solution due to chlorella contains high protein. The research aimed to determine the effect of chlorella fortification on the quality characteristics of yogurt and the best concentration of chlorella addition in the manufacturing of yogurt. The experimental method using a non-factorial Completely Randomized Design (CRD) consisting of 4 treatment levels: without the addition of chlorella (PC0), 0.75% of chlorella (PC1), 1% of chlorella (PC2), and 1.25% of chlorella (PC3). The parameters tested in this research were hedonic testing and quality, chemical composition, physical properties, and microbiological assay. The results showed that yogurt fortified with 1% chlorella was most favorable by consumer acceptance, with organoleptic characteristics: green and thick color, slightly characteristic aroma of chlorella, and slightly sour taste typical of chlorella. Meanwhile, the proximate composition of this yogurt contains 81.26% moisture, 3.77% protein, 2.30% fat, 0.89% ash, 1.47% fiber; physical properties of pH 4.65, Aw 0.75, viscosity 205.85 cP; and microbiological value of acid total 1.95%, and lactic acid bacteria 2.1×107 cfu/g. Therefore, the yogurt chlorella is suitable for consumption and can enhance health benefits. |
