Risenologi· 2022
Uji Tingkat Keasaman dan Sifat Fisik Yoghurt dengan Penambahan Ekstrak Daun Pegagan (Centella asiatica) dan Bunga Rosella (Hibiscus sabdariffa)
- 4citations
- 2022year
Short summary
Adding gotu kola (Centella asiatica) and rosella (Hibiscus sabdariffa) extracts to yogurt did not significantly alter its pH or total acidity, according to a study using 1:1 and 2:1 extract ratios.
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Key points
- Yogurt acidity was tested with the addition of pegagan (gotu kola) leaf extract and rosella flower extract.
- Two treatment combinations were used: a 1:1 ratio and a 2:1 ratio of gotu kola extract to rosella flower extract.
- pH levels were measured using a pH meter.
- Total acidity was measured using the titrated total acid test (TAT).
- No significant changes in pH or total titratable acid were observed with the addition of the extracts.
AI-generated from the title and abstract; the full text is not read.
Abstract
Yogurt is one type of fermented dairy that has a fresh sour taste. This drink contains probiotic bacteria that can improve digestive health. The nutritional content of yoghurt can be enriched by adding other herbal food ingredients, for example, cica leaf extract and rosella flower. This study tested the effect of the addition of pegagan leaf extract and rosella flowers on the acidity of yogurt. Experimental research methods using Complete Random Design (CRD) with two combinations of the same treatment, the ratio of gotu kola leaf extract and rosella flower 1:1 and 2:1. There are 2 tests, which are the pH test with a pH meter and the titrated total acid test (TAT). The results of the two tests found that there was no significant change in pH or total titrated acid.
The authors' abstract, as published at the source. Risenologi, 2022 · DOI ↗
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Field: Food Science
Food ScienceAgricultural and Biological Sciences