The potential of probiotic frozen yoghurt with the addition of fruits tamarillo to increase immunity

• Published in: IOP conference series. Earth and environmental science Vol. 694; no. 1; p. 12070
• Main Authors: Pratama, D R, Purwati, E, Yuherman, Melia, S
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.03.2021
• Subjects: Acidity; Antioxidants; Bacteria; Colonies; COVID-19; Frozen food; Fruits; Functional foods & nutraceuticals; Immunity; Lactic acid; Lactic acid bacteria; Moisture content; pH effects; Probiotics; Water content; Yogurt
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/694/1/012070

Abstract Frozen yoghurt is a food that has the potential to increase immunity in preventing Covid-19, which is known as a functional food. These functional foods contain nutritional components for the body, such as probiotics with the addition of active substances from fruit. The purpose of this study was to analyze the potential of frozen yoghurt and the effect of adding Fruits Tamarillo to increase immunity, seen from the test variables including pH value, TTA (Total Titrable Acid), water content, fat content, protein content, total lactic acid bacterial colonies, and antioxidant activity. The method used was a 3 x 3 factorial randomized block design experimental method with three replications. The treatment was the addition of the percentage of frozen yoghurt starter concentrations A1 (3%), A2 (5%), A3 (7%) and Fruits Tamarillo B1 (0%), B2 (5%), B3 (10%) concentrations. The results of this study obtained the best results with the addition of a 5% starter, and addition of 5% Fruits Tamarillo, namely a pH value of 4.66, Total Titratable Acidity (TTA) 0.67, total lactic acid bacteria colonies 95.7 x 10 8 CFU / mL, and 44.25% antioxidant activity.