Yoghurtbeet (Beta Vulgaris) Physicochemical Study As A Healthy Diet Food Innovation
Keywords:
physicochemical properties, yogurt beet, healthy food, high nutritionAbstract
Yoghurtbeet is a blend of fermented products (yogurt) with fruit juice, Yoghurtbeet is
included in the Greek Yogurt group because it is obtained from the lactic acid fermentation
process through three times the filtration process so that it has a lower carbohydrate content,
but the amount of protein is higher than ordinary yogurt. Beetroot (Beta vulgaris L) is a source
of nutrients rich in primary metabolites and secondary metabolites, so if consumed it is good
for the health of the body. By combining yogurt and beet juice, it is expected that a food product
with the best nutritional value will be obtained from the combination of the two ingredients.
This activity aims to determine the physico-chemical characteristics of yogurt combined with
Beet fruit juice and provide knowledge/experience in producing Yoghurtbeet. The results
showed that the chemical composition of yogurt, namely Ash content of yogurt showed a value
of (p>0.05) (0.9 g/100g), Moisture content in Beet yogurt was (p≤0.05) worth (77.9 g/100g).
Yoghurt with Beet fruit content has a protein content of (3.3g/100g) (p≤0.05). And fat content
was (2.5 g/100g) (p≤0.05). Lactose content was (3.3 g/100 g) and carbohydrate content was
(15.3g/100 g) with a value of (p≤0.05). Yoghurtbeet has a fairly high pH of (4.1) (p≤0.05) This
can be caused because beetroot is rich in antioxidants which are generally composed of
phenolic compounds. Color analysis showed that yogurt supplemented with beet fruit
extract/juice gave a pink color (L*=50, a*=31 and b*=2.3).
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