Pengaruh Penambahan Biji Chia dan Selasih Terhidrasi terhadap Sifat Fisikokimia, Sensori, dan Mikrobiologis Yoghurt
Article Sidebar
Accepted
5 June 2024
Published
21 June 2024
Keywords:
-
basil seed, chia seed, hydrated, hydrocolloid, yogurt
Abstract
Chia and basil seeds are a plant-based source that possess unique characteristic, including the ability to form a gel when hydrated due to polysaccharide layer on outer seeds can absorb water This property can be applied to food products that may easily suffer texture damage such as yogurt. Therefore, further research is needed to determine the potential of chia and basil seeds as a hydrocolloid source that can affect yogurt characteristics and total lactic acid bacteria (LAB). Chia and basil seeds in this study were each processed into two treatments: flour and hydration of whole seeds (1:30). Each treatment was added to yogurt formulation with concentration: 0, 1, 2, and 3% (w/v), then evaluated by preference test to determine selected formulation. Two formulations that were organoleptically preferred by panelists were yogurt with hydrated chia 2% and hydrated basil 3% according to hedonic rating test. The selected formulations were proximate content analysis, syneresis, viscosity, and total LAB. The addition of chia and basil seeds into yoghurt had significant effects on syneresis and viscosity at a significance level of 5%. The syneresis of yogurt with hydrated chia 2% was 1.37±0.21% while the syneresis of yogurt with hydrated basil 3% was 0.58±0.05% which was lower than control 2.44±0.24%. Viscosity of yogurt with hydrated chia 2% was 3808.33±38.19 cP and yogurt with hydrated basil 3% was 4175.00±25.00 cP, which was higher than control 3116.67±28.87 cP. Total LAB in chia yogurt reaching 1.1 109 CFU/g and basil yogurt reaching 1.2 109 CFU/g was higher than control 8.7 107 CFU/g. Overall, the addition of chia and basil seeds improved the quality of yogurt.
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Hassaan, M. G. A., Ahmed, R. B., & Khider, M. K. A. (2019). Low fat flavored stirred yogurt treated with different stabilizers for improving its properties and quality. Journal of Food and Dairy Sciences, 10(12), 473–478. https://doi.org/10.21608/jfds.2019.71364
Hematyar, N., Samarin, A. M., Poorazarang, H., & Elhamirad, A. H. (2012). Effect of gums on yogurt characteristics. World Applied Sciences Journal, 20(5), 661–665. https://doi.org/10.5829/idosi.wasj.2012.20.05.2353
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Kwon, H. C., Bae, H., Seo, H. G., & Han, S. G. (2019). Chia seed extract enhances physiochemical and antioxidant properties of yogurt. Journal of Dairy Science, 102(6), 4870–4876. https://doi.org/10.3168/jds.2018-16129
Liu, Y., Wang, L., Liu, F., & Pan, S. (2016). Effect of grinding methods on structural, physicochemical, and functional properties of insoluble dietary fiber from orange peel. International Journal of Polymer Science, 2016, 6269302. https://doi.org/10.1155/2016/6269302
Maturin, L., Peeler, J. T. (2001). BAM Chapter 3: Aerobic Plate Count. Di dalam: Bacteriological Analytical Manual. Food and Drug Administration, USA.
McRorie Jr, J. W., & McKeown, N. M. (2017). Understanding the physics of functional fibers in the gastrointestinal tract: an evidence-based approach to resolving enduring misconceptions about insoluble and soluble fiber. Journal of the Academy of Nutrition and Dietetics, 117(2), 251–264. https://doi.org/10.1016/j.jand.2016.09.021
Munir, M., Qayyum, A., Raza, S., Siddiqui, N. R., Mumtaz, A., Safdar, N., Shible, S., Afzal, S., & Bashir, S. (2017). Nutritional assessment of basil seed and its utilization in development of value added beverage. Pakistan Journal of Agricultural Research, 30(3), 266–271. https://doi.org/10.17582/journal.pjar/2017.30.3.266.271
Naeem, S., Ahmad, N., Imran, M., & Hussain, S. M. (2022). Development and storage stability of conjugated linoleic acid fortified yogurt. Food Science and Technology, 42, e110121. https://doi.org/10.1590/fst.110121
Naji-Tabasi, S., & Razavi, S. M. A. (2017). Functional properties and applications of basil seed gum: An overview. Food Hydrocolloids, 73, 313–325. https://doi.org/10.1016/j.foodhyd.2017.07.007
Nazir, S., & Wani, I. A. (2021). Physicochemical characterization of basil (Ocimum basilicum L.) seeds. Journal of Applied Research on Medicinal and Aromatic Plants, 22, 100295. https://doi.org/10.1016/j.jarmap.2021.100295
Nguyen, P. T., Kravchuk, O., Bhandari, B., & Prakash, S. (2017). Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt. Food Hydrocolloids, 72, 90–104. https://doi.org/10.1016/j.foodhyd.2017.05.035
Niamah, A. K., Al-Sahlany, S. T. G., & Al-Manhel, A. J. (2016). Gum Arabic uses as prebiotic in yogurt production and study effects on physical, chemical properties and survivability of probiotic bacteria during cold storage. World Applied Sciences Journal, 34(9), 1190–1196. https://doi.org/10.5829/idosi.wasj.2016.34.9.184
O’Grady, J., O’Connor, E. M., & Shanahan, F. (2019). Dietary fibre in the era of microbiome science. Alimentary pharmacology & therapeutics, 49(5), 506–515. https://doi.org/10.1111/apt.15129
Park, M. J., & Lee, S. Y. (2015). Quality characteristics of soy yogurt produced using proteases and mixed microbial consortia. Journal of the Korean Society for Applied Biological Chemistry, 58, 761–769. https://doi.org/10.1007/s13765-015-0105-z
Pop, C., Vlaic, R., Fărcaş, A., Salanță, L., Ghicăşan, D., Semeniuc, C., & Rotar, A. M. (2015). Influence of pollen, chia seeds and cranberries addition on the physical and probiotics characteristics of yogurt. Bulletin UASVM Food Science and Technology, 72(1), 141–142. https://doi.org/10.15835/buasvmcn-fst:11090
Putri, I., Jannah, S. N., & Purwantisari, S. (2020). Isolation and characterization of lactic acid bacteria from Apis mellifera and their potential as antibacterial using in vitro test against growth of Listeria monocytogenes and Escherichia coli. NICHE Journal of Tropical Biology, 3(1), 26–34. https://doi.org/10.14710/niche.3.1.26-34
Ramdhani, S. P., Kentjonowaty, I., & Mudawamah, M. (2020). Pengaruh lama pemeraman terhadap kualitas yoghurt dengan berbagai konsentrasi sari pati ikat silang. Jurnal Ilmu Pengetahuan dan Tekhnologi Peternakan, 1(1), 35–47.
Rana, M. (2019). Characterization of chia seed flour and wellbeing endorsing possessions. International Journal of Food Science, Nutrition and Dietectics, 8(5), 419–426. https://doi.org/10.19070/2326-3350-1900075
Ribes, S., Peña, N., Fuentes, A., Talens, P., & Barat, J. M. (2021). Chia (Salvia hispanica L.) seed mucilage as a fat replacer in yogurts: Effect on their nutritional, technological, and sensory properties. Journal of Dairy Science, 104(3), 2822–2833. https://doi.org/10.3168/jds.2020-19240
Rohman, E., & Maharani, S. (2020). Peranan warna, viskositas, dan sineresis terhadap produk yoghurt. Edufortech, 5(2), 97–107. https://doi.org/10.17509/edufortech.v5i2.28812
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Authors
RahmawatiM. A., PatriciaK., AdawiyahD. R., & PrangdimurtiE. (2024). Pengaruh Penambahan Biji Chia dan Selasih Terhidrasi terhadap Sifat Fisikokimia, Sensori, dan Mikrobiologis Yoghurt. Jurnal Teknologi Dan Industri Pangan, 35(1), 106-118. https://doi.org/10.6066/jtip.2024.35.1.106
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