Characterization of Red Beans Yogurt (Phaseolus vulgaris L) with addition of dates (Phoenix dactylifera)

Abstract

Yogurt is one of the probiotic products that is commonly consumed and widely developed across the world. This experiment aims to determine the effects of red beans, dates, and starter culture addition on a certain ratio of full cream milk powder and characterized by Indonesian National Standard also known as SNI number 2981 :2009. This experiment was conducted with the ratio of red beans to dates (v/v) were 40:60, 50:50, and 60:50 and the starter cultures (%v/v) were 5, 15, and 25. This experiment method consisted of making red beans juice, dates juice and fermentation. The results of the experiment showed that the protein content (%) of the ratio of red beans to dates (v/v) and starter cultures (%v/v) were 40:60 and 5, 50:50 and 5,60:40 and 5; 40:60 and 15, 50:50 and 15, 60:40 and 15; 40:60 and 25; 50:50 and 25, 60:40 and 25 were 3.455, 3.63, 3.335, 2.805, 2.965, 2.915, 2.305, 3.10, and 3.15. While the fat content (%) were 2.22, 2.015, 1.55, 1.58, 1.515, 1.28, 1.27, 2.20, and 1.655; and the ash content (%) were 0.795, 0.88, 0.855, 0.835, 0.855, 0.91, 0.78, 0.82, and 0.89. The protein content that was not in accordance with the SNI was only found in yogurt with a ratio of red beans to dates 60:40 (v/v) and starter cultures of 5 (%v/v). Yogurt made from red beans, dates, and addition of full cream milk powder has the potential to become a healthy drink with a new taste.