Article Sidebar

Download
PDF
Statistic
Read Counter : 223 Download : 130

Main Article Content

Abstract

Along with raising public awareness about health and increasing yogurt consumption .Fermented dairy products are considered beneficial foods for the health of human beings. One of them is yogurt which is a healthy drink made from milk with fermentation processing. The research aimed to analysis of antioxidant activity, vitamin C, and Lactic Acid of yogurt made from cow and goat milk.  This study is a pure experimental study using a completely randomized design research, using 2 groups of samples, namely the sample with the electric shock processing method and the sample with conventional processing with 3 repetitions. The data obtained will be presented in tabular form and will be checked using the One Way Anova test. If there are differences, the test will continue with the Ducan test. Based on the results of the research analysis of antioxidant activity, vitamin C and lactic acid in goat's milk yogurt and cow's milk with differences in processing, namely the electric shock method and the conventional method had a statistically significant difference, namely with a p-value (0.00) where the value was ≤ α (0.05) which means that there is a significant difference in the average value of antioxidant activity, vitamin C and lactic acid in each sample. In this study it can be concluded that there are significant differences in the four samples. The best value in this study was found in goat milk yogurt with the electric shock method and the lowest value was found in conventional cow's milk yogurt in each analysis carried out, namely the analysis of antioxidant activity, levels of Vitamin C and lactic acid.


 

Keywords

Antioxidant Activity; Cow Milk Yogurt; Goat Milk Yogurt; PEF

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

How to Cite
Budi Permana Putri, E., & Amelia Iko Ardania, M. (2022). Analysis of Antioxidant Activity, Vitamin C, and Lactic Acid of Yogurt Made Form Cow and Goat Milk Used Electric Shock and Conventional Methods. Food Science and Technology Journal (Foodscitech), 123-133. https://doi.org/10.25139/fst.vi.4991

References

  1. Amiali M, Ngadi MO, Smith JP, Raghavan GSV. 2007. Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk. J Food Eng 79:689–94
  2. A Rijal, DR Widya & MM Jaya. 2020, 'Optimization of Temperature Elistration and Time of Electric Shock to Increase Antioxidant Activity and Total Phenol Content of Soybeans (Glycine max)' Journal of Tropical Agriculture and Biosystems Engineering, [On line], 8 (2). From: http: // jkptb.ub.ac.id> [26 January 2020]
  3. Abdela Gonete K, et al. 2018, 'Prevalence and Associated Factors of Anemia Among Adolescent Girls Attending High School in Dembia District, Northwest Ethiopia 2017'Archives of Public Health, [On line], 76: 7,9. From: http // pubmed.ncbi.nlm.ni.gov> [23 August 2020]
  4. Adel K & Khara H. 2016, 'The Effectt of Different Deitary Vitamin C and Iron Levels on The Growth, Hematological and Immunological Parameters of Rainbow Trout Oncorhynchus mykiss Fingerlings' Iranian Journal of Fisheries Science, [On Line], 15 (2) 886-897. From: http://jifro.ir > [12 October 2020]
  5. Chen C, Shanshan Z & Guangfei H, et al. 2017, 'Role of Lactic Acid Bacteria on The Yogurt Flavor: A Review' International Journal of Food Properties 2017, [On Line], Vol. 20 (S1), 5316-5330 doi: 10.1080.10942912.1295988. From: http://www.tandfonline.com > [30 September 2020]
  6. Danik M, Martirosyan & Jaishree Singh. 2015, 'A New Definision of Functional Food by FFC: What Makes a New Definition Unique?' Journal Functional Food in Health and Disease 2015 [On Line], 5 (6): 209-223. From: http://www.ffhdj.com > [21 July 2020]
  7. Daughter, Amalia. 2011. Study of Total Probiotic Bacteria and Antioxidant Activity of Yogurt Tempe With Substrate Variations. [Essay]. Outcome Technology Study Program Agriculture Faculty of Agriculture Sebelas Maret University, Surakarta.
  8. Dewanti C. 2016. Goat Milk Yogurt with Addition of Pandan Leaf Juice (Pandarus amaryilifolius Roxb) and Fermentation Time. [Thesis]. Sanata Dharma University, Yogyakarta.
  9. Endah Budi Permana Putri, Rahayu Anggraini. 2021. Analysis of Antioxidant Activity, Iron and pH levels in Goat Milk Yogurt with Addition of Date Extract (Phoenix dactylifera). Journal of Food Technology and Nutrition Vol 20 (1): 45-51, 2021.
  10. Evrendilek GA, Zhang QH. 2005. Effects of pulse polarity and pulse delaying time on pulsed electric fields-induced pasteurization of E. coli O157:H7. J Food Eng 68:271–6.
  11. Evrendilek GA, Li S, Dantzer WR, Zhang QH. 2004. Pulsed electric field processing of beer: microbial, sensory and quality analyses. J Food Sci 69(8):228–32
  12. Gachovska TK, Kumar S, Thippareddi H, Subbiah J, Williams F. 2008. Ultraviolet and pulsed electric field treatments have additive effect on inactivation of E. coli in apple juice. J Food Sci 73(9):412–7
  13. G Getanch, et al. 2016, 'Review on Goat Milk Composition and Its Nutritive Value' Journal of Nutrition and Health Science Sci, [On Line], 3 (4): doi: 10.15744 / 2393-9060.3.401. From: http://www.mendeley.com > [23 August 2020]
  14. Hawa, La C & Putri, R I. 2011, 'Application of Pulshed Electric Field to Pateurization of Apple Juice Varieties ANA: Study of Characteristics of Nutritional Value, Physical Characteristics, Total Chemical and Microbial Properties' AGRITECH [On Line], Vol.11 (4) November 2011. From: http://jurnal.ugm.ac.id > [24 November 2020]
  15. Herdayanto S. P, Rara F. L, Abharina & Refdinal. 2020, ‘Additional Effect Lactobacillus casei and Zymomonas mobilis bacteria against Antioxidant Activity in Yogurt' Indonesian Journal of Chemical Deed [On Line], Vol.5(1), 2020:22-23; doi: 0.12962.j25493736.v5i1.5823. From: http://iptek.its.ac.id > [October 1, 2020]
  16. James N, Anggreini DNR & Yanti D. 2019, ‘Vitamin C Content from Fruit Extracts Fig (Ficus carica L.) and Forest Passion Fruit Passiflora foetida L.)’ Journal of Science and Science Education, [On Line], Vol.2(2) 2019, doi:10.24246/juses.v2i2p54-59. From: http://journal.uksw.edu > [30 September 2020]
  17. Jeki MW, Zulfanita & Dedi R. 2019, 'The Antioxidant Activity of Yogurt Drink by Mangosteen Rind Extract (Garcinia mangostana L.)' Journal of Applied Food Technology, [On Line], 6 (1) 15-18, doi: 10.17728 / jaft.4267. From: http://ejournal2.undip.ac.id/index.php/jaft > [2 October 2020]
  18. Kinasih PN. 2020. Antioxidant Activity and Amino Acid Profile of Yogurt from Fermented Cow's Milk with Curd Starter. [Thesis]. Chemistry Study Program Faculty of Science and Technology Syarif Hidayatullah State Islamic University, Jakarta.
  19. Kusumawati I, Purwanti E & Afifah D. 2018, 'Analysis of Nutritional Content and Antioxidant Activity in Yogurt with the Addition of Honey Pineapple (Ananas Comosus Mer.) And Cinnamon Extract (Cinnamomum) Burmanni) ' Journal of Nutrition Collage, [On Line], Vol. 8 (1): 196-206. From: http: // http: ejournal3.undip.ac.id > [30 January 2021]
  20. M Choiron & SS Yuwono. 2018, 'Effect of Pasteurization Temperature and Duration of Electric Shock Treatment on Characteristics of Mango (Juice Mangifera indica L.)' Journal of Food and Agroindustry, [On Line], Vol. 6 (1): 43-52. From: http://jpa.ub.ac.id > [26 January 2021]
  21. Mosqueda-Melgar J, Raybaudi-Massilia RM, Mart´ın-Belloso O. 2008. Inactivation of Salmonella enterica Ser. Enteritidis in tomato juice by combining of high-intensity pulsed electric fields with natural antimicrobials. J Food Sci 73(2):47–53.
  22. M Pasaribu. 2016. Determination of Vitamin C Levels in Broccoli (Brassica oleracea var, Italica Plenck) and Its Effect on Heating Iodimetry [Thesis]. Sari Mutiara University, Medan.
  23. Melissa Anne F & Andre M. 2017, 'Potential Health Benefit of Combining Yogurt and Fruits Based on Their Probiotic and Prebiotic Properties' Journal of the American Society for Nutrition, [On Line], Adv Nutr 2017; 8 Pages 155s-164s. From: http://doi.org/10.3945/an.115.011114 > [22 Oct 2020]
  24. N. Najim, Kayanush J Aryana. (2013). A mild pulsed electric field condition that improves acid tolerance, growth, and protease activity of Lactobacillus acidophilus LA-K and Lactobacillus delbruecki subspecies bulgaricus LB-12. J. dairy Sci. 96:3424-3434. http://dx.doi.org/10.3168/jds.2012-5842
  25. NA Lutfiah. 2015. Isolation and Identification of Lactic Acid Bacteria in Saanen Goat Milk (Capra aegagrus H). [Thesis]. Department of Biology, Faculty of Science and Technology, Maulana Malik Ibrahim State University, Malang.
  26. R Puspita Rini & S Susilowati. 2020, 'Antioxidant Activity, Protein and Sugar Reduction Levels of Goat's Milk Yogurt with the Addition of Manalagi Apple Juice (Malus sylvestris)' Journal of Perternakan Indonesian, [On Line], Vol.22 (2): 236-241. From: http://jpi.faterna.unad.ac.id > [1 February 2020]
  27. R. Susanti, E. Hidayat. 2016. Profil protein susu dan produk olahannya. Jurnal MIPA 39 (2) 98-106. http://journal.unnes.ac.id/nju/index.php/jm
  28. Raisah T, Dudung A & Reza F. 2019, 'Nutritional Value and Organoleptic Properties of Yogurt from Tilapia Fish Bone Flour (Oreochromis sp) and Black Beans (Phaseolus Wilgaris Black Turte)' Journal Nutrition, [On Line], Vol (8) Number 1 Year 2019. From: http://jurnal.unimus.ac.id > [4 Oct 2020]
  29. Safitri MF & Swarastuti A. 2011. Kualitas kefir berdasarkan konsentrasi kefir grain. Jurnal Aplikasi Teknologi Pangan 2(2):87-92
  30. Sanchez-Reinoso, Z.; Todeschini, S.; Thibodeau, J.; Ben Said, L.; Fliss, I.; Bazinet, L.; Mikhaylin, S. Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin. Foods 2022,11, 3313. https:// doi.org/10.3390/foods11213313
  31. Sampedro F, Geveke DJ, Fan X, Rodrigo D, Zhang QH. 2009. Shelf-life study on orange juice-milk based beverage after PEF and thermal processing. J Food Sci 74(2):107–12.
  32. Saventina NH, Nilatul I & Istiqomah DA. 2020, 'Enhancing Immunity with Vitamin C and Balanced Nutrition for Pregnant Women to Prevent Corona in Tegal City' ABDINUS Journal: Journal of Devotion Archipelago. [On Line], 4 (1), 170-174. From: http://ojs.unpkediri.ac.id > [4 Oct 2020]
  33. TA Tia. 2015. Effect of Pre Treatment Using a Combination of Non Thermal and Thermal on Total Lactic Acid Bacteria in Yogurt. [Thesis]. Majors of Agricultural Engineering, Faculty of Agricultural Technology, Brawijaya University, Malang.
  34. Todar, K., 2011. Fermentation of food by latic acid bacteria. Todars Online Textbook of Bacteriology. From: http://textbookofbacteriology.net/lactics.html > [30 September 2020]
  35. Veri A & Bambang S. 2015, "Electric Milk" Pasteurization Tool for High Voltage Electric Shock Milk (Pulshed Electric Field) Using High Voltage Transformers and Inverters, Journal of Tropical Agriculture and Biosystem Engineering, [On Line], Vol .3 No. 2. June 2015. 199-210. From: http://jktpb.ub.ac.id > [23 August 2020]
  36. Virsa H, Aktsar RA & Miswati S. 2014, 'Antioxidant Activity Test of Patikala Flower and Leaf Extract (Etlingera elatior (Jack) RM Sm) Using the DPPH ' Journal Pharm Sci Res, [On Line], ISSN1 (2), 2407-2354. From: http: // psr.ui.ac.id> [5 October 2020]
  37. Wakhidah Nur, Godras Jati M., & Rohula Utami. 2017, 'Fresh Cow Milk Yogurt with Addition of Ginger Extract from Essential Oil Distillation' Proceeding Journal of Biology Education Conference, [On Line], Vol. 14 (01): 278-284 Oct 2017. From: http: //jurnal.uns. AC ID > [30 September 2020].