Evaluasi Nilai Gizi dan Antioksidan Yogurt Nabati Berbahan Dasar Kara Benguk (Mucuna pruriens) Menggunakan Variasi Kultur Starter

Abstract

Demand for plant-based yogurt from nuts is increasing based on public attention to various health problems. Velvet bean (Mucuna pruriens) is a type of local bean that can potentially be used as a primary ingredient for making plant-based yogurt because of its high nutritional content. This research aimed to evaluate the nutritional and antioxidant value of plant-based yogurt made from fermented velvet beans using various starter cultures. Set-yogurt-type plant-based yogurt is made by dissolving velvet bean flour with water (1:6 w/v), then adding 3% skim powder, 3% sucrose, and 1% fructooligosaccharide (FOS). Next, it was homogenized, placed in a glass bottle, and sterilized at 121°C for 15 minutes. The inoculation process is done by inserting 3% of the formulated starter culture into sterile yogurt and incubating at 37°C for 72 hours. Analysis parameters include proximate value, degree of acidity (pH), dissolved protein (% nitrogen), and antioxidant activity (% inhibition). The different types of starter culture showed significant differences in yogurt's carbohydrate and protein components; the highest values were 68.55% and 28.16%, respectively. Differences in the starter culture type and fermentation time length showed significant differences in soluble protein concentration, the highest being 37.5% (mixed culture) for 72 hours. The lowest pH and highest antioxidants were shown in the starter culture Lactobacillus acidophilus FNCC 0051, respectively, 3.32 and 87.11%. The results of this research hope to lead to the use of bioactive peptide components as additional ingredients for foods high in antioxidants.