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UEU » Scientific Articles » Ilmu Gizi
Posted by annisa0546@yahoo.com at 22/02/2020 10:21:51  •  106 Views


DEVELOPMENT OF HIGH ANTIOXIDANT YOGHURT MADE FROM A MIXTURE OF CASHEW (ANACARDIUM OCCIDENTALE) AND RED ROSES (ROSA DAMASCENA) JUICE

Created by :
Fitria Retno Andarini ( None )
Dudung Angkasa   Anugrah Novianti



SubjectANTIOKSIDAN
Alt. Subject ANTIOXIDANT
KeywordYOGHURT
CASHEW NUTS

Description:

Introduction : Lack of antioxidants can be one factor for CHD (Coronary Heart Disease). The antioxidant content is found in cashews in the form of Vitamin E and in red roses in the form of Vitamin C and anthocyanins. Therefore, the functional food of yoghurt products made from cashew yoghurt with red rose flavor addition as a source of antioxidants. Objective : Knowing nutrients compositions in cashew yoghurt with red rose flavor addition Methods : Experimental design was using in this research. Yoghurt formulations were analyzed by organoleptic, nutrients composition, antioxidant activity, viscosity, pH, Total Acid and TPC. Data analysis using Anova Test. Results : Formulation 2 (F2) was the best formulation in organoleptic test. Nutrient compositions were significant differences in water content, fat, protein and carbohydrates. Formulation 3 (F3) had highest antioxidant activity. All formulations were safe to consume based on TPC analyses. Conclusion : Cashew yoghurt with red rose flavor addition proven was contain high antioxidants.

Date Create:22/02/2020
Type:Text
Format:PDF
Language:Indonesian
Identifier:UEU-Article-5_0238
Collection ID:5_0238


Source :
Artikel Ilmiah

Relation Collection:
Fakultas Ilmu Kesehatan

Coverage :
Civitas Akademika Universitas Esa Unggul

Rights :
@2020 Perpustakaan Universitas Esa Unggul


Publication URL :
https://digilib.esaunggul.ac.id/development-of-high-antioxidant-yoghurt-made-from-a-mixture-of-cashew-anacardium-occidentale-and-red-roses-rosa-damascena-juice-14774.html




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