The Effect of Sorghum Juice Concentration (Sorghum bicolor L.) on Yogurt Characteristics
Keywords:
fermentation, milk, sorghum, yoghurt
Abstract
Yogurt is a derivative product of milk that undergoes a fermentation process aided by bacteria during production. Various types of bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, are utilized in the fermentation process. Sorghum holds numerous health benefits, including contributing to the prevention of heart disease, obesity, hypertension, maintaining blood sugar levels, and preventing colorectal cancer. Additionally, sorghum contains resistant starch and oligosaccharides that are resistant to digestion by the human body, making it suitable for use in synbiotic beverages. The research aimed to analyzed the influence of different concentrations of sorghum extract on the characteristics of yogurt, including chemistry and microbiology aspects. The results of the ANOVA tests for each parameter were found to be statistically significant and markedly different. Titration of total acidity, total dissolved solids, viscosity, and total lactic acid bacteria increased with the addition of sorghum extract.
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References
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[5] A. C. Pelaes Vital et al., “Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract,” LWT, vol. 64, no. 2, pp. 1028–1035, 2015, doi: 10.1016/j.lwt.2015.07.003.
[6] R. D. C. Sawab, and K. Komariah, “Pemanfaatan tepung sorghum dalam pembuatan friendzone sebagai makanan siap saji,” dalam Universitas Negeri Yogyakarta, Yogyakarta, 2019.
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[20] Suhaeni, “Uji total asam dan organoleptic yoghurt katuk (Sauropus androgyneus),” Jurnal Dinamika, vol. 9, no. 2, pp. 21 -28, 2018.
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[25] M. M. Tehrani and E. Mahdian, “Evaluation the effect of milk total solids on the relationship between growth and activity of starter cultures and quality of concentrated yoghurt,” J. Agric. & Environ. Sci, vol. 2, no. 5, pp. 587–592, 2007.
[26] D. P. Setya, V. Wanniatie, R. Riyanti, and D. Septinova, “Pengaruh penambahan pati talas putih (Colocasia esculenta (L.) Schott) terhadap kualitas fisik yogurt susu sapi,” Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals), vol. 7, no. 3, pp. 394–401, 2023, doi: 10.23960/jrip.2023.7.3.394-401.
[27] S. Fardiaz, Mikrobiologi Pangan, Jakarta: Gramedia Pustaka Utama, 2003.
[28] D. E. Bahtiar and Y. B. Pramono, Nurwwantoro, “Potensi tepung umbi gembili pada yoghurt sinbiotik terhadap total padatan terlarut dan total asam,” Jurnal Teknologi Pangan, vol. 4, no. 2, pp. 123 – 126, 2019.
[29] A. T. N. Krisnaningsih, T. I. W. Kustyorini, and M. Meo, “Pengaruh penambahan pati talas (Colocasia esculenta) sebagai stabilizer terhadap viskositas dan uji organoleptic yogurt,” Jurnal Sains Peternakan, vol. 8, no. 1, pp. 66–76, 2020.
[30] R. Jambunathan dan V. Subramanian, “Grain Quality and Utilization of Sorghum and Pearl Millet,” dalam Proceedings of the International Biotechnology Workshop, Patancheru, 1988.
[31] W. Deatherage, M. McMasters dan C. Rist, “A Partial Survey of Amylose Content in Starch from Domestic and Foreign Varieties of Corn, Wheat and Sorghum and from some other Starch-bearing Plants,” Cereal Chem, vol. 13, pp. 31-42, 1955.
[32] A. J. Aina, K. O. Falade, J. O. Akingbala, and P. Titus, “Physicochemical properties of caribbean sweet potato (Ipomoea batatas (L) Lam) Starches,” Food Bioproc Tech, vol. 5, no. 2, pp. 576–583, Feb. 2012, doi: 10.1007/s11947-009-0316-6.
[33] Y. Bait, D. P. Umar, K. A. Mokodompit, M. Abdullah, L. W. Modanggu, N. Usman, “Analisis mutu irisan buah nanas beku selama penyimpanan,” dalam Prosiding Seminar Nasional Mini Riset Mahasiswa, Universitas Negeri Gorontalo, 2022.
[34] R. Whistler, Starch: Chemistry and Technology 2nd Edition, Florida: Academic Press, 1984.
[35] S. Merina, “Pengaruh Tepung Porang (Amorphophallus oncophyllus) terhadap Kualitas Yoghurt Drink Selama Penyimpanan pada Refrigerator Ditinjau dari TPC, Viskositas, Sineresis, dan pH,” Skripsi, Universitas Brawijaya, Malang, 2013.
[36] S. S. Prayitno, A. U. Prastujati, R. W. Safitri, “Pengaruh penambahan pati talas belitung (Xanthosoma sagittifolium) terhadap sifat fisik yogurt susu kambing,” Jurnal Sains Peternakan Nusantara, vol. 2, no. 2, pp. 65 – 73, 2022.
[37] G. Hofland, M. van Es, L. van der Wielen dan G. and Witkamp, “Isoelectric Precipitation of Casein Using High-Pressure CO2,” Ind. Eng. Chem, vol. 38, no. 12, pp. 4919-4927, 1999.
[38] Prayitno, “Kadar Asam Laktat dan Laktosa Yoghurt Hasil Fermentasi menggunakan Berbagai Rasio Jumlah Sel Bakteri dan Presentase Starter,” Jurnal Animal Production, vol. 8, no. 2, pp. 131-136, 2006.
[39] S. Fardiaz, Analisis Mikrobiologi Pangan, Jakarta: PT. Raja Grafindo Persada, 1993.
[40] A. Homayouni, A. Azizi, M. R. Ehsani, M. S. Yarmand, and S. H. Razavi, “Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream,” Food Chem, vol. 111, no. 1, pp. 50–55, Nov. 2008, doi: 10.1016/j.foodchem.2008.03.036.
[41] A. M. M Mabrouk, B. A. E. M. Effat, “Production of High Nutritional Set Yoghurt Fortified with Quinoa Flour and Probiotics,” International Journal of Environment, Agriculture and Biotechnology, vol. 5, no. 6, doi: 10.22161/ijeab.56.16.
[42] A. E. P. Haskito and M. C. Padaga, “Study of total lactic acid bacteria (LAB) and antioxidant activity in goat milk yoghurt fortified by white rice bran flour,” Advances in Health Science Research, vol. 19, pp. 8 – 10, 2019.
[43] J. D. Hayes, D. J. Pulford, and K. D. Tew, “The glutathione s-transferase supergene family: regulation of GST* and the Contribution of the isoenzymes to cancer chemoprotection and drug resistance,”Crit. Rev. Biochem, 1995.
[44] K. Todar, Bacillus, 2012.
[45] F. Faris, “Kajian karakteristik kimia dan fisik tepung sorghum (Sorghum bicolor (L.)) termodifikasi varietas UPCA dengan variasi lama fermentasi dan konsentrasi starter bakteri asam laktat Lactobacillus acidophilus,” Universitas Sebelas Maret , Surakarta, 2012.
[46] T. Djaafar dan E. Rahayu, “Karakteristik Yoghurt dengan Inokulum Lactobacillus yang Diisolasikan dari Makanan Fermentasi Tradisional,” Agros, vol. 8, no. 1, pp. 73-80, 2006.
[47] S. N. Casarotti, B. M. Carneiro, and A. L. B. Penna, “Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity,” J Dairy Sci, vol. 97, no. 10, pp. 6027–6035, Oct. 2014, doi: 10.3168/jds.2014-8197.
[48] L. Maselli and S. Hekmat, “Microbial vitality of probiotic milks supplemented with cereal or pseudocereal grain flours,” J Food Res, vol. 5, no. 2, p. 41, Mar. 2016, doi: 10.5539/jfr.v5n2p41.
[49] W. C. Tarihoran, A. Hintono, H. Rizqiati, “Total of LAB, viscosity, pH, and disolved solid of buffalo milk kefir with addition of red dragon fruit (Hylocereus polyrhizus),” Jurnal Pangan dan Agroindustri, vol. 10, no. 4, pp. 187 – 193, 2022.
[2] C. I. Vénica, C. V. Bergamini, S. R. Rebechi, and M. C. Perotti, “Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage,” LWT, vol. 63, no. 1, pp. 198–205, Sep. 2015, doi: 10.1016/j.lwt.2015.02.032.
[3] A. Umasugi, R. Tumbol, R. Kreckhoff, H. Manoppo, N. Pangemanan, and E. Ginting, “Penggunaan bakteri probiotik untuk pencegahan infeksi bakteri Streptococcus agalactiae pada ikan nila, Oreochromis niloticus,” Budidaya Perairan, vol. 6, no. 2, pp. 39 – 44, 2018.
[4] R. Ashraf and N. P. Shah, “Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt - A review,” 2011, Elsevier B.V. doi: 10.1016/j.ijfoodmicro.2011.07.008.
[5] A. C. Pelaes Vital et al., “Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract,” LWT, vol. 64, no. 2, pp. 1028–1035, 2015, doi: 10.1016/j.lwt.2015.07.003.
[6] R. D. C. Sawab, and K. Komariah, “Pemanfaatan tepung sorghum dalam pembuatan friendzone sebagai makanan siap saji,” dalam Universitas Negeri Yogyakarta, Yogyakarta, 2019.
[7] H. Subagio et al., “Perakitan dan pengembangan varietas unggul sorgum untuk pangan, pakan, dan bioenergy,” Jurnal IPTEK Tanaman Pangan, vol. 9, no. 1, pp. 39 – 50, 2014.
[8] B. A. Susila, “Keunggulan mutu gizi dan sifat fungsional sorgum (Sorghum vulgare),” dala Prosiding Seminar Nasional Teknologi lnovatif Pascaponen untuk Pengembangan lndustri Berbasis Pertanian, Bogor, 2010.
[9] F. Setyanti, F. Sinung Pranata, and L. M. E. Purwijantiningsih, “Kualitas muffin dengan kombinasi tepung sorgum (Sorghum bicolor) dan tepung terigu (Triticum aestivum),” Skripsi, Universitas Atma Jaya Yogyakarta, Yogyakarta, 2015.
[10] S. Aprilia, “Kualitas cookies dengan kombinasi tepung sorgum (Sorghum bicolor (L.) Moench) dan tepung terigu dengan penambahan susu kambing,” Skripsi, Universitas Atma Jaya Yogyakarta, Yogyakarta, 2015.
[11] V. G. Kamath, A. Chandrashekar, and P. S. Rajini, “Antiradical properties of sorghum (Sorghum bicolor L. Moench) flour extracts,” J Cereal Sci, vol. 40, no. 3, pp. 283–288, Nov. 2004, doi: 10.1016/j.jcs.2004.08.004.
[12] D. Bender, Intoduction to Nutrition and Metabolism, USA: CRC Press, 2014.
[13] E. Sukarminah, I. Lanti, E. Wulandari, E. Lembong, and R. Utami, “The effect of sorghum flour (Sorghum bicolor L. Moench) addition to characteristic quality of goat milk sinbiotic yoghurt candidate,” in IOP Conference Series: Earth and Environmental Science, Institute of Physics Publishing, Nov. 2019. doi: 10.1088/1755-1315/347/1/012012.
[14] T. B. Ramadhani, Nurwantoro, and A. Hintono, “Karakteristik yoghurt dengan penambahan tepung ubi jalar ungu,” Jurnal Teknologi Pangan, vol. 2, no. 2, pp. 183 – 190, 2018.
[15] A. Suryono, “Penambahan tepung porang (Amorpphopallus onchopillus) dan penyiimpanan chilling terhadap kualitas yoghurt drink,” Skripsi, Universitas Brawijaya, 2018.
[16] AOAC, Official Method of Analysis, Washington DC: Association of Official and Analytical Chemists Washington DC, 2005.
[17] A. Wahyudi and R. Dewi, “Quality and fruit production improvement using the cultivation technology system ‘ToPAS’ in 12 varieties of hybrid watermelons,” Jurnal Penelitian Pertanian Terapan, vol. 17, no. 1, Apr. 2017, doi: 10.25181/jppt.v17i1.4.
[18] Sutiah, K. S. Firdausi and W. Setia Budi, “Studi kualitas minyak goreng dengan parameter viskositas dan indeks bias,” Berkala Fisika, vol. 11, no. 1, pp. 53 – 58, 2008.
[19] I. R. Hidayat, Kusrahayu, S. Mulyani, “Total bakteri asam laktat, nilai pH, dan sifat organoleptic drink yoghurt dari susu sapi yang diperkaya dengan ekstrak buah mangga,” Animal Agriculture Journal, vol. 2, no. 1, pp. 160 – 167, 2013.
[20] Suhaeni, “Uji total asam dan organoleptic yoghurt katuk (Sauropus androgyneus),” Jurnal Dinamika, vol. 9, no. 2, pp. 21 -28, 2018.
[21] Badan Standarisasi Nasional Indonesia, “SNI 2981:2009 Yogurt,” Standar Nasional Indonesia, pp. 1-51, 2009.
[22] S. Mukhoiyaroh, F. Nurdyansyah, R. Muliani Dwi Ujianti, and A. Rakhman Affandi, “Pengaruh penggunaan berbagai sumber prebiotik terhadap karakteristik kimia yoghurt sinbiotik,” Jurnal Teknologi Pangan, vol. 16, no. 1, pp. 124 – 140, 2022.
[23] K. Buckle, Food Science, Canberra: Australia Vice Chancellors Committee, 1987.
[24] N. Aini, V. Prihananto, G. Wijonarko, A. Arimah, and M. Syaifudin, “Pengaruh konsentrasi kultur dan prebiotik ubi jalar terhadap sifat sari jagung manis probiotik,” Agritech, vol. 37, no. 2, p. 165 - 172, 2017, doi: 10.22146/agritech.25892.
[25] M. M. Tehrani and E. Mahdian, “Evaluation the effect of milk total solids on the relationship between growth and activity of starter cultures and quality of concentrated yoghurt,” J. Agric. & Environ. Sci, vol. 2, no. 5, pp. 587–592, 2007.
[26] D. P. Setya, V. Wanniatie, R. Riyanti, and D. Septinova, “Pengaruh penambahan pati talas putih (Colocasia esculenta (L.) Schott) terhadap kualitas fisik yogurt susu sapi,” Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals), vol. 7, no. 3, pp. 394–401, 2023, doi: 10.23960/jrip.2023.7.3.394-401.
[27] S. Fardiaz, Mikrobiologi Pangan, Jakarta: Gramedia Pustaka Utama, 2003.
[28] D. E. Bahtiar and Y. B. Pramono, Nurwwantoro, “Potensi tepung umbi gembili pada yoghurt sinbiotik terhadap total padatan terlarut dan total asam,” Jurnal Teknologi Pangan, vol. 4, no. 2, pp. 123 – 126, 2019.
[29] A. T. N. Krisnaningsih, T. I. W. Kustyorini, and M. Meo, “Pengaruh penambahan pati talas (Colocasia esculenta) sebagai stabilizer terhadap viskositas dan uji organoleptic yogurt,” Jurnal Sains Peternakan, vol. 8, no. 1, pp. 66–76, 2020.
[30] R. Jambunathan dan V. Subramanian, “Grain Quality and Utilization of Sorghum and Pearl Millet,” dalam Proceedings of the International Biotechnology Workshop, Patancheru, 1988.
[31] W. Deatherage, M. McMasters dan C. Rist, “A Partial Survey of Amylose Content in Starch from Domestic and Foreign Varieties of Corn, Wheat and Sorghum and from some other Starch-bearing Plants,” Cereal Chem, vol. 13, pp. 31-42, 1955.
[32] A. J. Aina, K. O. Falade, J. O. Akingbala, and P. Titus, “Physicochemical properties of caribbean sweet potato (Ipomoea batatas (L) Lam) Starches,” Food Bioproc Tech, vol. 5, no. 2, pp. 576–583, Feb. 2012, doi: 10.1007/s11947-009-0316-6.
[33] Y. Bait, D. P. Umar, K. A. Mokodompit, M. Abdullah, L. W. Modanggu, N. Usman, “Analisis mutu irisan buah nanas beku selama penyimpanan,” dalam Prosiding Seminar Nasional Mini Riset Mahasiswa, Universitas Negeri Gorontalo, 2022.
[34] R. Whistler, Starch: Chemistry and Technology 2nd Edition, Florida: Academic Press, 1984.
[35] S. Merina, “Pengaruh Tepung Porang (Amorphophallus oncophyllus) terhadap Kualitas Yoghurt Drink Selama Penyimpanan pada Refrigerator Ditinjau dari TPC, Viskositas, Sineresis, dan pH,” Skripsi, Universitas Brawijaya, Malang, 2013.
[36] S. S. Prayitno, A. U. Prastujati, R. W. Safitri, “Pengaruh penambahan pati talas belitung (Xanthosoma sagittifolium) terhadap sifat fisik yogurt susu kambing,” Jurnal Sains Peternakan Nusantara, vol. 2, no. 2, pp. 65 – 73, 2022.
[37] G. Hofland, M. van Es, L. van der Wielen dan G. and Witkamp, “Isoelectric Precipitation of Casein Using High-Pressure CO2,” Ind. Eng. Chem, vol. 38, no. 12, pp. 4919-4927, 1999.
[38] Prayitno, “Kadar Asam Laktat dan Laktosa Yoghurt Hasil Fermentasi menggunakan Berbagai Rasio Jumlah Sel Bakteri dan Presentase Starter,” Jurnal Animal Production, vol. 8, no. 2, pp. 131-136, 2006.
[39] S. Fardiaz, Analisis Mikrobiologi Pangan, Jakarta: PT. Raja Grafindo Persada, 1993.
[40] A. Homayouni, A. Azizi, M. R. Ehsani, M. S. Yarmand, and S. H. Razavi, “Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream,” Food Chem, vol. 111, no. 1, pp. 50–55, Nov. 2008, doi: 10.1016/j.foodchem.2008.03.036.
[41] A. M. M Mabrouk, B. A. E. M. Effat, “Production of High Nutritional Set Yoghurt Fortified with Quinoa Flour and Probiotics,” International Journal of Environment, Agriculture and Biotechnology, vol. 5, no. 6, doi: 10.22161/ijeab.56.16.
[42] A. E. P. Haskito and M. C. Padaga, “Study of total lactic acid bacteria (LAB) and antioxidant activity in goat milk yoghurt fortified by white rice bran flour,” Advances in Health Science Research, vol. 19, pp. 8 – 10, 2019.
[43] J. D. Hayes, D. J. Pulford, and K. D. Tew, “The glutathione s-transferase supergene family: regulation of GST* and the Contribution of the isoenzymes to cancer chemoprotection and drug resistance,”Crit. Rev. Biochem, 1995.
[44] K. Todar, Bacillus, 2012.
[45] F. Faris, “Kajian karakteristik kimia dan fisik tepung sorghum (Sorghum bicolor (L.)) termodifikasi varietas UPCA dengan variasi lama fermentasi dan konsentrasi starter bakteri asam laktat Lactobacillus acidophilus,” Universitas Sebelas Maret , Surakarta, 2012.
[46] T. Djaafar dan E. Rahayu, “Karakteristik Yoghurt dengan Inokulum Lactobacillus yang Diisolasikan dari Makanan Fermentasi Tradisional,” Agros, vol. 8, no. 1, pp. 73-80, 2006.
[47] S. N. Casarotti, B. M. Carneiro, and A. L. B. Penna, “Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity,” J Dairy Sci, vol. 97, no. 10, pp. 6027–6035, Oct. 2014, doi: 10.3168/jds.2014-8197.
[48] L. Maselli and S. Hekmat, “Microbial vitality of probiotic milks supplemented with cereal or pseudocereal grain flours,” J Food Res, vol. 5, no. 2, p. 41, Mar. 2016, doi: 10.5539/jfr.v5n2p41.
[49] W. C. Tarihoran, A. Hintono, H. Rizqiati, “Total of LAB, viscosity, pH, and disolved solid of buffalo milk kefir with addition of red dragon fruit (Hylocereus polyrhizus),” Jurnal Pangan dan Agroindustri, vol. 10, no. 4, pp. 187 – 193, 2022.
Published
2025-04-27
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