Nutritional value and quality of yogurt with addition of palm sugar (Arenga Pinnata Merr)

Abstract

Yogurt has a number of health-promoting properties. Lactobacillus bulgaricus and Streptococcus thermophillus strains of lactic acid-producing bacteria are commonly employed as yogurt cultures in combination with milk such as cream and skim milk. Palm sugar (Arenga Pinnata Merr) is a natural sweetener with a distinct flavor and scent. Palm sugar is promoted as a healthier alternative to sucrose since it contains minerals, vitamins, antioxidants, and has a low glycemic index. The goal of the study was to assess the protein, fat, and ash content of yogurt when palm sugar was added at various quantities. With four replications, the trial used a completely randomized design with five treatments of palm sugar added to yogurt: P1(0%), P2(3%), P3(5%), P4(7%), and P5(9%). The data was analyzed using a test analysis of variance with a 5% significance level, followed by Duncan testing, if a significant result was detected. As result, yogurt with palm sugar addition had a significantly affected (P<0.05) on protein content, but had no significant effect (P>0.05) on fat content and ash content. In conclusion, the best treatment for the addition of 7% palm sugar to yogurt was P4 with a protein content (5.44%), fat content (2.98%), and ash content (1.12%).