Abstract
Yogurt was a functional drink that was high in nutritional value but had a relatively short shelf life. Roselle extract had a high content of bioactive compounds, namely anthocyanin, polypHenol, and vitamin C. The integration of yogurt with roselle extract was expected to improve product performance both from the properties of health and sensory. This study aimed to determine the effect of roselle extract addition and fermentation time on the characteristics of roselle-based yogurt products. The research method used was an experimental method with a completely randomized design with Duncan's further test with treatments (1) the addition of rosella extract consisted of 3 levels, namely 0.5, 1.5, and 2.5 %. (2) Fermentation time: 8, 12, and 16 hours. The observed variables included chemical (pH, total titrated acid/TTA, anthocyanins), microbiology (lactic acid bacteria/LAB), and sensory. The fermentation time affects the pH value and TAT. The 12 hours of fermentation time gave pH and TTA values, respectively: 3.77 and 1.23%. The variation in the addition of roselle extract significantly affected the anthocyanin, TTA, and LAB values. The addition of the extract as much as 1.5% gave the anthocyanins, TTA, and LAB value respectively 0.871 mg/mL, 1.31%, 561.11x 107CFU/mL. The best treatment was yogurt with a roselle extract concentration of 1.5% and 20 hours of fermentation. This yogurt had characteristic as follows: pH 3.7, TAT 1.33%, anthocyanins 0.8751 mg/mL, LAB 560 x 107 CFU/mL, reddish-yellow (4), distinctive aroma (4), Sour taste (4), fine texture (4), and liking (4).
Highlights
Yogurt was one of the nutrient-rich beverages (Jannah et al, 2014)
The added efficacy of yogurt was often done with variations of types and amounts of probiotic bacteria
After the fermentation was completed and added roselle extract with a variation of 0.5%, 1.5%, and 2.5%
Summary
Yogurt was one of the nutrient-rich beverages (Jannah et al, 2014). Yogurt drink was a fermented milk drink by Lactobacillus Bulgaricus and Streptococcus thermopHillus (Adolfson et al.,2004). According to Purbowati et al (2018), the antioxidant activity was positively correlated with a total pHenol, vitamin C, and anthocyanin content These led to the addition of Rosela extract to add efficacy and as a colorant, limited by the acid flavor caused. This research sought to develop product innovations in yogurt by finding out the effect on the variation of the addition of roselle extract and fermentation time. The function of roselle extract as an antibacterial and antioxidant material until a certain concentration was thought to be able to control the number of prebiotic bacteria in yogurt while affecting the typical acid flavor and consumer-liked. Data on the organoleptic test were analyzed by a descriptive statistical method and to determine the best treatment using the exponential comparison method (MPE)
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