Seed,Flesh,Yoghurt, Probiotics Characteristics of Probiotics Yoghurt from Filtrate of Seed and Flesh Butternut Squash with Different Fermentation
DOI:
https://doi.org/10.33379/gtech.v7i3.2695Keywords:
different fermentation, butternut squashAbstract
Butternut squash probiotic yogurt innovation as a diversification of fermented products. It’s not only pumpkin flesh that can be used, the seeds can also be used. This study aims to determine the effect of the proportion filtrate of butternut squash seed filtrate and flesh filtrate and fermentation time on the physical, chemical, microbiological and organoleptic characteristics of probiotic yogurt and determine the best treatment. This study used a complete randomized design (RAL) factorial pattern with two factors, first factor are the proportion filtrate of seed and flesh ((90:10), (80:20), (70:30)) v / v and second factor are fermentation duration (20 hours, 22 hours, 24 hours) with three repeats. Analysis data using ANOVA 5% and DMRT follow-up test 5%. The results of the best treatment proportion of seed and filtrate is (80:20) with a fermentation duration of 22 hours produced probiotic yogurt with characteristics: 9.24 logs CFU/ml total lactic acid bacteria; titrated acid total (TAT) 1.49%; pH 3.89 ; dissolved solids 21.95°Brix; viscosity 1011 m.Pas and N-amino 5.98%;, while organoleptic (hedonic) tests showed an average color favorability score of 5.13 (slightly like), aroma 3.60 (dislike slightly), taste 5.73 (slightly like), and texture 4.87 (neither like or dislike), total probiotic bacteria Bifidobacterium bifidum 7.39 log CFU/ml, betacarotene 2.64 μg/ g, dietary fiber 5.725%.
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