Initial Development of Lamota (Salicornia europae) Yogurt As a Functional Drink
Downloads
Salicornia europae is a marine plant that grows in coastal areas and tides. In Sumbawa, this plant lives in the former area of ponds and usually called as lamota. S. europae contains beneficial ingredients such as iodine, minerals, vitamins, antioxidants, unsaturated fatty acids, and sugars. Marine plant innovations in S. Europae, which is rich in iodine into processed yogurt, has not been well explored. This study aimed to develop the processing of lamota into functional yogurt drink. Complete Randomized Design (CRD) was used in this experiment with a single factor of 6 levels of lamota concentration. Iodine content, ash content, pH and scoring test were carried out to find out the best quality of the lamota yogurt. The results showed that the iodine content of the product was 29.01 mcg / g dry weight and ash content was 10.59%. The pH showed that the addition of lamota minimally affected the pH of the yoghurt. In the organoleptic test found that 25% addition of lamota extract was the most preferrable concentration compared to 5, 10, 15, and 20% based on the color, taste, texture, aroma. Panelist describe the 25% lamota addition has greenish color, a little bit salty, watery texture, and green aroma. Based on the iodine content and the best consumers acceptance the yogurt with 25% addition of lamota could be categorized as a rich in iodine drink and a promising product to improve the functional characteristics of yogurt as well develop a value added local marine commodity with unique flavor.
Ariyana, MD., Handayani, BR., Amaro, M., Rahayu, TI., and Warismayati NR., 2022. Development of Sweet Corn-Based Yogurt (Zea Mays Saccharata) with the Addition of Eucheuma Spinosum. 8(1), pp.2443-1095. http://www.profood.unram.ac.id/index.php/profood
Dulanlebit, YH., Hattu, N., dan Bora, G., 2020. Bioconcentration Analysis of Iodine Species in Seaweed (Eucheuma cottonii) from Maluku Marine as Alternative Food Source. 14(3), hal.91–96. https://publications.waset.org/10011120/bioconcentration-analysis-of-iodine-species-in-seaweed-eucheuma-cottonii-from-maluku-marine-as-alternative-food-source
Essaidi, I. , Brahmi, Z. , Snoussi, A., 2013. Phytochemical Investigation of Tunisian Salicornia herbacea L., Antioxidant, Antimicrobial and Cytochrome P450 (CYPs) Inhibitory Activities of it's Methanol Extract. Food Control. (32), Hal. 125–133. Doi: 10.1016/j.foodcont.2012.11.006.
Food and Drug Administration of the Republic of Indonesia. 2005. Regulation of the Food and Drug Administration of the Republic of Indonesia. https://jdihn.go.id/files/491/PER%20KBPOM_NO.HK.00.05.52.0685%20TH%202005_Tentang%20KETENTUAN%20POKOK%20PE_2005.pdf
Kapludin, Y., and Amarlita, DM., 2016. Analysis of Iodine Levels in Seawater in Banda Islands Waters. Bimafika Journal. 8(1), pp.6-9. https://nanopdf.com/download/analisis-kadar-iodium-pada-air-laut-di-perairan-kepulauan-banda_pdf
Kim, E. , Chang, YH. , Ko, JY. , Jeong, Y. , 2013. Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, supplemented with Banana During Fermentation. Prev Nutr food Sci. (18), hal.203–209. Doi: 10.3746/pnf.2013.18.3.203.
Koli, DK., Rudra, SG., Bhowmik, A., dan Pabbi, S., 2022. Nutritional, Functional, Textural and Sensory Evaluation of Spirulina Enriched Green Pasta: A Potential Dietary and Health Supplement. Foods, 11(7). https://doi.org/10.3390/foods11070979
Kusumawati, I., Purwanti, R., Afifah, DN., 2019. Analysis of Nutritional Content and Antioxidant Activity in Yogurt with the Addition of Honey Pineapple (Ananas Comosus Mer.) and Cinnamon Extract (Cinnamomum Burmanni). 8(4), pp.196-206. http://ejournal3.undip.ac.id/index.php/jnc/
Manurung, DF., Rusmarilin, H., and Ridwansyah., 2014. Effect of Comparison of Jackfruit Seed Juice and Red Dragon Fruit Juice and Comparison of Stabilizers on the Quality of Dragon Fruit Yogurt. Journal of Food Science and Technology. 2(4), pp.9-11. https://adoc.pub/pengaruh-perbandingan-sari-biji-nangka-dengan-sari-buah-naga.html
Song, SH., Lee, C., Lee, S., 2013. Analysis of Microflora Profile In Korean Traditional Nuruk. Journal Microbiol Biotechnol. (23), hal.40–46. https://doi.org/10.4014/jmb.1210.10001
Sunartaty, R., and Yulia, R., 2017. Ash Making and Characteristics of Water Content and Ash Content of Coconut Frond Ash. Exploration of Aceh's Maritime Wealth in the Era of Globalization in Realizing Indonesia as the World's Maritime Axis. (1), pp.560–562. https://ojs.serambimekkah.ac.id/semnas/article/view/434
Untailawan, R., Male, YT., and Dulanlebit, YH., 2019. Study of Iodine Containment in Eucheuma Cottonii Seaweed In Small Kei. Science Map Journal, 1(2), pp.55–59. https://doi.org/10.30598/jmsvol1issue2pp55-59
Wijaya, A., Rusmarilin, H., and Lubis, Z., 2012. Effect of Comparison of Yogurt with Red Guava Fruit Extract and Comparison of Stabilizers on the Quality of Jelly Candy. Journal of Food Science and Technology. 1(1), pp.35-46. https://adoc.pub/pengaruh-perbandingan-yoghurt-dengan-ekstrak-buah-jambu-biji.html
Copyright (c) 2024 Imam Munandar, Ratna Nurmalita Sari, Adi Suriyadin, Arif Rahman Havied
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
1. The copyright of this journal belongs to the Editorial Board, based on the author's consent, while the moral rights of the publication belong to the author(s).
2. The formal legal aspect of journal accessibility refers to the same Creative Common Attribution + Noncommercial + ShareAlike (CC BY-NC-SA), implying that publication can be used for non-commercial purposes in its original form.
3. Every publication (printed/electronic) is open access for educational, research and library purposes. In addition to the objectives stated above, the editorial board is not responsible for copyright infringement
.png)
