Nutritional value and quality of yogurt with addition of palm sugar (Arenga Pinnata Merr)

Yogurt has a number of health-promoting properties. Lactobacillus bulgaricus and Streptococcus thermophillus strains of lactic acid-producing bacteria are commonly employed as yogurt cultures in combination with milk such as cream and skim milk. Palm sugar ( Arenga Pinnata Merr ) is a natural sweete...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2022-07, Vol.1059 (1), p.12058
Main Authors: Suharto, E L S, Kurnia, Y F
Format: Article
Language:English
Subjects:
Antioxidants
Ashes
Health promotion
Lactic acid
Milk
Minerals
Nutritive value
Proteins
Skim milk
Sucrose
Sugar
Variance analysis
Vitamins
Yogurt
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Summary:Yogurt has a number of health-promoting properties. Lactobacillus bulgaricus and Streptococcus thermophillus strains of lactic acid-producing bacteria are commonly employed as yogurt cultures in combination with milk such as cream and skim milk. Palm sugar ( Arenga Pinnata Merr ) is a natural sweetener with a distinct flavor and scent. Palm sugar is promoted as a healthier alternative to sucrose since it contains minerals, vitamins, antioxidants, and has a low glycemic index. The goal of the study was to assess the protein, fat, and ash content of yogurt when palm sugar was added at various quantities. With four replications, the trial used a completely randomized design with five treatments of palm sugar added to yogurt: P1(0%), P2(3%), P3(5%), P4(7%), and P5(9%). The data was analyzed using a test analysis of variance with a 5% significance level, followed by Duncan testing, if a significant result was detected. As result, yogurt with palm sugar addition had a significantly affected (P0.05) on fat content and ash content. In conclusion, the best treatment for the addition of 7% palm sugar to yogurt was P4 with a protein content (5.44%), fat content (2.98%), and ash content (1.12%).
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1059/1/012058