Endang Rahmawati
University of Indonesia, Indonesia
Title: Protein content, pH, and total lactic acid bacteria of cow’s milk yoghurt with various addition extract of Moringa leaves and different fermentation period
Biography
Biography: Endang Rahmawati
Abstract
Yoghurt is a popular fermented drink in the world and is beneficial to the health of the body. During this time, yoghurt sold on the market made from cow's milk and has not been innovated. Yoghurt can be innovated by adding ingredients that can improve the quality and nutritional value of yoghurt, one of which is Moringa leaves extract. Moringa leaves extract is derived from Indonesian local plant that has high nutrient and bioactive compound that is important for the body, because it contains protein, carbohydrate, calcium, vitamin, tannin, flavonoids, steroids and saponins. The purpose of this study is to determine the effect of addition Moringa leaves extract with different fermentation period to protein content, pH, and total lactic acid bacteria in cow’s milk yoghurt. The research method use a complete randomized design of two factors: factor 1, concentration of Moringa leaves extract (K): 0%, 5%, 10% and factor 2, fermentation period (hours) (F): 8, 10, 12. The result show that the highest level of protein in the treatment K1F2 (extract of Moringa leaves 5%: fermentation period 10 hours) is 0.870%, while the lowest protein content in treatment K0F1 (extract of Moringa leaves 0%: fermentation period 8 hours) is 0.179%. Interaction between various addition extract of Moringa leaves and fermentation period significantly affect the pH of cow’s yoghurt. The highest total of lactic acid bacteria in the treatment K1F1 and K1F2 with the same number that is 2,50 x107 CFU/ml and the lowest in treatment K0F1 1,0x107 CFU/ml.