E3S Web Conf.
Volume 335, 2022The 2nd International Conference on Environmentally Sustainable Animal Industry (The 2nd ICESAI 2021)
|Number of page(s)||6|
|Published online||14 January 2022|
Analysis of vitamin C in probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.)
1 Department of Animal Science, Faculty of Agriculture, Kadiri Islamic University, Kediri 64128, Indonesia
2 Department of Animal Production and Technology, Faculty of Animal Science, IPB University, Bogor 16680, Indonesia
3 Department of Computer Engineering, Faculty of Engineering, Kadiri Islamic University, Kediri 64128, Indonesia
* Corresponding author: firstname.lastname@example.org
Yoghurt is a functional drink that is beneficial to health. However, nutritional losses, e.g. vitamin C, occurs during the thermal process. Therefore, vitamin C supplementation is needed to replace the lost amount during processing by adding the extract of podang urang mango (Mangifera indica L.). The yoghurt was made by adding 3% (v/v) of starter culture (Lactobacillus delbrueckii subsp bulgaricus RRAM-01 and Streptococcus salivarus subsp thermophillus RRAM-01) and mango extract at 0%, 2%, 4%, 6%, 8% and 10% (v/v) in four replications. The determination of vitamin C content was performed using titration method. The results showed that heating process at 85-90 °C in 35 minutes lowered the amount of vitamin C in the final product. However, the addition of podang urang mango extract at 6%, 8% and 10% could increase the amount of vitamin C.
© The Authors, published by EDP Sciences, 2022
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