The effect of vanillin and ginger powder addition on Chlorella-milk beverage

¹ Biotechnology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, Indonesia 11480
² Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, Indonesia 11480

^* Corresponding author: dwiyantari.widyaningrum@binus.ac.id

Abstract

The study aimed to determine the effect of vanillin addition in the organoleptic acceptance of Chlorella-milk beverages. Besides, the protein and total phenolic content were measured in each formula. The sensory acceptance was determined with a 9-scale hedonic score. Just-about-right (JAR) test was done to determine the intensity of each formulation sensory attribute according to panellists’ preferences. The control sample was Chlorella milk which did not contain vanillin or ginger powder. Other samples were the Chlorella-milk beverages which added by 0.05% v/w vanillin powder (F1), 0.1% v/w vanillin powder (F2), 0.05% v/w ginger powder (F3), and 0.1% v/w ginger powder (F4). Sample F2, adding 0.1% v/w vanillin powder, had the best overall acceptance score of 7.10 ± 1.242. The control sample had to be improved by reducing the intensity of the Chlorella aroma. The addition of vanillin reduced respondents’ perception of the Chlorella aroma intensity. The total phenolic content was increased by adding vanillin and ginger powder. There was no significant difference in the protein content. In conclusion, adding vanillin powder to the Chlorella-milk beverages increased organoleptic acceptance. Adding vanillin and ginger powder did not affect protein content negatively but increased the total phenolic content of Chlorella-milk samples.