Characterization and phytochemical compounds identification of yoghurt with the addition of carrageenan and Spirulina sp.: Karakterisasi dan identifikasi senyawa fitokimia yoghurt dengan penambahan karagenan dan Spirulina sp.

Fitriah Khairul; Desniar Desniar; Tien-Thanh  Nguyen; Kustiariyah  Tarman

doi:10.17844/0nwq6422

Authors

Fitriah Khairul Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University
Desniar Desniar Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University https://orcid.org/0009-0005-0040-8000
Tien-Thanh Nguyen School of Chemistry and Life Sciences (SCLS), Hanoi University of Science and Technology (HUST)
Kustiariyah Tarman Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, IPB University https://orcid.org/0000-0001-6542-542X

DOI:

https://doi.org/10.17844/0nwq6422

Keywords:

fermentation, lactid acid bacteria, phytochemicals, proximate, S. thermophilus

Abstract

Yoghurt is a fermented milk product containing lactic acid bacteria, such as L. bulgaricus and S. thermophilus. Carrageenan is added as a stabilizer to improve the texture and stability of yoghurt, while Spirulina sp. is rich in bioactive compounds, such as proteins, amino acids, and antioxidants, that can enhance the nutritional and functional properties of the product. This study aimed to determine the formulation of carrageenan and Spirulina sp. in yoghurt based on physicochemical characteristics. The study used a completely randomized design (CRD) with four treatments (carrageenan + Spirulina sp.): P0 (0.00% + 0.00%), P1 (0.01% + 0.03%), P2 (0.03% + 0.05%), and P3 (0.05% + 0.07%) with three replicates. The analysis results showed that the best treatment was yoghurt with 0.05% carrageenan and 0.07% Spirulina sp. with pH 4.0, TAT 0.9%, LAB 9.3 log CFU/mL, and high water content (89.59%). The yoghurt contained lower ash (0.78%), fat (0.94%), and energy (43.22 Kcal/100 g) than commercial yoghurt. The protein content of this yoghurt was 3.65%, while that of commercial yoghurt was 3.63%. Yoghurt with the addition of carrageenan and Spirulina sp. met the quality standards based on SNI 2981:2009. Identification of phytochemical compounds showed the presence of terpenoid compounds, which have antioxidant activity and play a role in warding off free radicals from the body. This yoghurt has the potential to be a functional food product that is low in fat and energy and supports a healthy lifestyle.

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