The chemical characteristics of yoghurt (Lactobacillus fermentum MGA40-6 and Streptococcus thermophilus) with additional puree from Senduduk fruit (Melastoma malabathricum, L.)

Abstract

The purpose of this study was to know the effect of adding the puree of senduduk fruit on the chemical characteristics of yoghurt. The experiment is conducted by using a Completely Randomized Design (CRD) by adding different concentrations of senduduk fruit's puree into yoghurt; A (0%), B (1.5%), C (3%), D (4.5%), dan E (6%). The results of this study with adding the puree of senduduk fruit into yoghurt can significantly increased the total titratable acidity, protein concentration and antioxidant activity. The experiments also show the decrease on the pH value, but showing not significant differences at the water content and ash concentration of the yoghurt. In conclusion, adding 4.5% (D) of senduduk fruit puree into yoghurt is the best to produce a consumtive yoghurt with (1.54%) total titratable acidity, (5.18%) protein concentration, (56.72%) antioxidant activity, (4.4) pH, (77.59 % ) water and (1.22%) ash.