Abstract
The research is to process local-based product formulation into yogurt containing high Vitamin B6 and antioxidant by adding Purple Sweet Potato and Mung Bean Powder through a fermentation process and to find the suitable formulation of “Bio-Gurt”. Procedures were firstly done by formulating 3 treatments and 1 control. P0 (Treatment 0) as controlled variable, P1 as addition of 2% Sweet Purple Potato Powder and 4% Mung Bean Powder, P2 3% : 3%, and P3 4% : 2%. The results were determined by an organoleptic test and pH measurement. By all treatments, P3 suits the characteristic of yogurt texture. The limitations were due to the lack of effectiveness of the process. Bio-Gurt helps reduce the cytokine storm that occurs in the early stages of SARS-CoV2 infection. It also can reduce oxidative stress for the severity of COVID-19. Bio-Gurt becomes a healthy local snack containing vitamin B6 and antioxidants.
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