The effect of different concentration of banana ambon puree on the physicochemical, microbiological, and organoleptic properties of rice bran yogurt

¹ Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, Jalan Dinoyo 42-44 Surabaya, 60265, Indonesia
² School of Life Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, UK

^* Corresponding author: srianta@ukwms.ac.id

Abstract

The addition of Ambon Banana Puree (ABP) has potential to improve the functional and organoleptic properties of rice bran yogurt. Hence, this study was aim to determine the effect of different concentrations of ABP on physicochemical, microbiological, and organoleptic properties of rice bran yogurt. The latter was prepared with ABP at concentrations of 0%, 5%, 10%, 15%, 20%, and 25% (w/v) and each reproduced 4 (four) times. Different concentrations of ABP showed significant effect (P <0.05) on syneresis day 7, pH value, total LAB, and organoleptic of mouthfeel and appearance. Results highlighted that different ABP concentrations had no significant effect (P> 0.05) on syneresis day 0, total lactic acid of rice bran yogurt, and organoleptic property of taste. Based on these findings, rice bran yogurt with different concentrations of ABP had syneresis on day 0 was 0.089-0.500%, syneresis day 7 was 0.130-0.522 %, pH 4.349-4.593, and total lactic acid 0.9733%-1.0513%. Furthermore, organoleptic testing presenting the appearance preferences ranged from 2.15 to 6.07 (dislike-like), taste 4.10-4.78 (neutral-sufficient), and mouthfeel 3.65-5.53 (imperfect to like). The result of total LAB was 8.7335-9.1543 log cfu/g. ABP has a favourable effect on the physicochemical, microbiological, and organoleptic properties of rice bran yogurt.