scholarly journals CHARACTERISTIC OF PHYSICOCHEMICAL AND SENSORY CASSAVA STICK WITH THE SUBSTITUTION OF FERMENTED CASSAVA BAGASSE FLOUR

2021 ◽  
Vol 18 (1) ◽  
pp. 21
Author(s):  
Zukryandry Zukryandry ◽  
Beni Hidayat ◽  
Shintawati Shintawati
Keyword(s):  
Protein Content ◽  
Hardness Test ◽  
Food Product ◽  
Production Costs ◽  
Raw Material ◽  
Total Dietary Fiber ◽  
Randomized Design ◽  
Cassava Bagasse ◽  
Processed Products ◽  
Bagasse Flour

<div class="WordSection1"><p class="Abstrak"><span lang="EN-GB">Part of the cassava that can be used as a food product is usually starch and and the waste is cassava bagasse. Fermented cassava bagasse flour is a modified semi-solid fermentation product using yeast <em>Saccharomyces</em> <em>cerevisiae </em>which has almost the same quality as modified cassava flour (mocaf), but fermented cassava bagasse flour has advantages compared to mocaf flour, namely high protein content and cheaper production costs. Fermented cassava bagasse flour has various functions which can be used as raw material for the manufacture of various processed products, one of which is cassava stick. The research objective was to see the formulation of fermented cassava bagasse flour to the sensory characteristics of the resulting cassava stick. The study was conducted using a completely randomized design (CRD) including 5 treatment methods, namely cassava starch substituted by fermented cassava bagasse flour 5% (B1), 10% (B2), 15% (B3), 20% (B4) and 25% (B5), each treatment was repeated 3 times. Based on the sensory results, it was obtained that 15% (B3) fermented cassava bagasse flour substitution treatment was the best choice of cassava stick product by panelists. The results of the analysis of cassava stick products were hardness test 3,77 µ (kg / cm<sup>2</sup>) ; swelling ratio 18,33% ; moisture content 2,20% ; ash content 0,14% ; protein content 10,00% ; fat content 21,00% ; fiber content 0,17%; carbohydrate content 66,49% and total dietary fiber 21,24%.</span></p></div>

Pengaruh Perbandingan Kecambah Kacang Merah Dan Nanas Terhadap Karakteristik Kimia Dan Sensori Selai

2021 ◽  
Vol 6 (2) ◽  
Author(s):  
Elva Amurita Zebua ◽  
Agustina Agustina
Keyword(s):  
Vitamin C ◽  
Protein Content ◽  
Food Product ◽  
Fiber Content ◽  
Raw Material ◽  
Kidney Bean ◽  
Randomized Design ◽  
Red Kidney Bean ◽  
Red Bean ◽  
Bean Sprouts

Jam is a processed food product that is very popular with the community. The nutritional and sensory value of jam can be improved by use red bean sprouts and pineapple as raw material to making jam. The purpose of this study was to determine the effect of ratio of red kidney bean sprouts and pinneaple on chemical and sensory of jam. This research was conducted by a one-factor completely randomized design, that was the ratio of red kidney bean sprouts and pineapple (P) which consisted of 5 levels, i.e. P1 (0%: 100%), P2 (25%: 75%), P3 (50%: 50%). ), P4 (75%: 25%), and P5 (100%: 0%) with three repetitions. The results showed that the ratio of red kidney bean sprouts and pineapple had a significantly different effect (P <0.05) on water content, protein content, fiber content, vitamin C content, organoleptic value of color, flavor and taste, and had no significant effect (P>0,05) on ash content, total sugar, and organoleptic value of spreadability. The enhancement of persentase of red kidney bean sprout will increase the protein content and fiber content of the jam. The enhancement of percentage of pineapple will increase the moisture content, vitamin C content, organoleptic value of color, flaver, and taste of jam.Keywords:red kidney bean sprouts, pineapple, jam

scholarly journals Cereal bar with cassava bagasse: chemical composition and sensory acceptance

2016 ◽  
Vol 7 (2) ◽  
pp. 42
Author(s):  
Aparecida De Fátima Oliveira Silva ◽  
Leila Maria Girondi ◽  
Suellen Jensen Klososki ◽  
Tatiana Colombo Pimentel ◽  
Carlos Eduardo Barão
Keyword(s):  
Chemical Composition ◽  
Low Cost ◽  
Good Alternative ◽  
Production Costs ◽  
Raw Material ◽  
Brazil Nuts ◽  
Sensory Acceptance ◽  
Cassava Bagasse ◽  
Hedonic Scale ◽  
Cereal Bars

Cassava bagasse, regarded as an agricultural residue can be used as raw material in the development of new products. Cereal bars are foods that have increasingly gained consumers because of the practical use. The objective of this study was to evaluate the effect of adding cassava bagasse (0, 8 and 25%) on the chemical composition and sensory acceptance of coconut cereal bars with Brazil nuts. Cereal bars with cassava bagasse had higher moisture, protein and carbohydrates (fiber) contents than cereal bars without bagasse, lower ash contents and similar fat content. The addition of cassava bagasse caused a decrease in the acceptance of the cereal bars only in the concentration of 25%, however, the products had hedonic values greater than 7 in a 9-point hedonic scale and acceptability indices higher than 80%, indicating that consumers moderately liked them. It can be concluded that the use of up to 25% cassava bagasse in the cereal bar formulation yields products with improved nutritional value and appropriated consumer acceptance. The addition of cassava bagasse to food products is a good alternative in the use of this byproduct, due to the sensory characteristics of the obtained products and the reduction of production costs, because the cassava bagasse has low cost and increases the production yield.

scholarly journals KAJIAN KARAKTERISTIK KIMIA, FISIK, DAN SENSORIS KERIPIK SIMULASI BERBAHAN DASAR IKAN BANDENG (Chanos chanos) DAN TEPUNG KACANG HIJAU (Vigna radiata L.) SEBAGAI MAKANAN RINGAN SUMBER PROTEIN

2018 ◽  
Vol 11 (2) ◽  
pp. 99
Author(s):  
Fadlilah Arrosyid ◽  
Sigit Prabawa ◽  
Bara Yudhistira ◽  
Windi Atmaka
Keyword(s):  
Protein Content ◽  
Nutritive Value ◽  
Significance Test ◽  
Raw Material ◽  
Physical Analysis ◽  
Chanos Chanos ◽  
Significance Level ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Range Test

Diversification of food products one of which can be applied to snacks.. One type of snack that is quite<br />successful in the market is the chips. To improve the value of the nutritive value of these chips is by making<br />simulation chips. Based on protein content of milkfish and mung beans are high then used as raw material for<br />the manufacture of simulated chips.This study aims to determine the best simulation of milkfish and mung beans<br />flour based on characteristics of chemical, physical, and sensory. Experimental design using in this research<br />was Completely Randomized Design (CRD) with one factor, that was ratio variation of milkfish and mung bean<br />flour. Based on the results of chemical, physical, and sensory analyzes obtained were analyzed statistically by<br />using one way ANOVA method, if there was a difference, it was followed with significance test using Duncan’s<br />Multiple Range Test (DMRT) at significance level of α = 0,05.<br />Based on the results of the study showed the best formulation results on F3 (20% milled milkfish meat +<br />80% mung beans flour). Result of chemical analysis of simulation chips at F3 that is moisture content 3,53% wb;<br />ash content 3,44% db, fat content 25,78% db; protein content 18,84% db; carbohydrate content 51,93% db;<br />FFA content of 0.45% db; crude fiber content 5,57% db; and total calories 527.17 kcal / 100gram. Result of<br />physical analysis of simulation chips on F3 that is hardness 7,95 N and wholeness 92,97%. While on the sensory<br />analysis the highest F3 value on parameters of color, texture, and overall.

scholarly journals PENGARUH SUMBER TANNIN TERHADAP KADAR PROTEIN DAN DAYA SIMPAN TELUR PINDANG

2019 ◽  
Vol 7 (2) ◽  
pp. 97-102
Author(s):  
Eka Astari Hakim ◽  
Mars Khendra Kusfriyadi ◽  
Agnescia Clarissa Sera
Keyword(s):  
Shelf Life ◽  
Protein Content ◽  
Egg Protein ◽  
Onion Skin ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Processed Products ◽  
Guava Leaves ◽  
Almost All

Backgroung : Pindang eggs are traditional egg-processed products using tanneries that will denaturing the egg proteins. Guava leaves, tea pulps, shallot skin and onion skin are comionly used for making pindang eggs as they contain tannin.Objective : This study aimed to analyze the effect of tannin sources on protein content and shelf life of pindang eggs.Method : This study used an experimental method with a Completely Randomized Design (CRD) design to examine the difference between tannin using guava leaves, shallot skin, tea pulp, bombay onion skin with 6 times of repetition. Protein content on pindang eggs processed with onion, guava leaves, tea pulp, and onion skins were 13,0%, 12,95%, 12,90%, and 12,80% respectively.Result : There was a significant effect of the addition of tannin sources on the levels of pindang egg protein (p = 0.000, α = 5%). Pindang  eggs have an average shelf life of 20 days. On the 30th day, almost all of pindang eggs with 4 types of tanneries has deteriorated  while the microbiological tests of  all pindang eggs on the 20th day of bacteria have exceeded SNI requirements. There is a real effect of the decay of each tannin source on the storage time of pindang eggs (p = 0.000, α = 5%). There is an influence from the tannin sources from guava leaver, tea pulp, shallot skin, onion skin on egg protein content. The best treatment was found in shallots with a percentage of protein content reached 13.00%.Conclusion : There is an influence from the source of tannin, guava leaves, tea pulp, shallot skin, onion skin to the durability of pindang eggs. The best treatment for 30 days is found in tea grounds and onion skin while in microbial studies all pindang eggs have exceeded SNI requirements

scholarly journals Analisis sifat kimia Velva terong ungu (Solanum Melongenal) Dengan Fortifikasi sari buah markisa (Passiflora edulis var. Flavicarpa)

2021 ◽  
Vol 1 (4) ◽  
pp. 269-273
Author(s):  
Afifudin Ibadi ◽  
Wiwik Wahyuni ◽  
Laili Hidayati
Keyword(s):  
Vitamin C ◽  
Dietary Fiber ◽  
Fruit Juice ◽  
Passion Fruit ◽  
Raw Material ◽  
Total Dietary Fiber ◽  
A Value ◽  
Randomized Design ◽  
Total Food ◽  
Range Test

Purple eggplant is a vegetable that is commonly cultivated in Indonesia. Product innovation is needed to increase people's consumption of eggplants, such as being made into Velva. Purple eggplant has the potential to be used as a raw material for making Velva because it has a thick pulp. The processing of Velva can reduce the nutritional content of purple eggplant. The fortification of passion fruit juice in this study is expected to increase the nutritional value of purple eggplant Velva. The research method used a completely randomized design with two repetitions and three levels of concentration of passion fruit juice fortification, namely 10 percent, 20 percent, 30 percent. Observation parameters included vitamin C content, dietary fiber, and antioxidant capacity. The data from the analysis were statistically tested using ANOVA. If a difference is found, then proceed with Duncan's Multiple Range Test (DMRT). Based on the results of the study, the concentration of 30 percent passion fruit juice fortification showed the highest results for the content of vitamin C and total dietary fiber, namely vitamin C 17.144 mg / 100gr and total food fiber of 42.481 percent. The highest IC50 content was obtained from the fortification concentration of 10% passion fruit juice with a value of 92.338 ppm. Terong ungu merupakan sayuran yang sudah umum dibudidayakan di Indonesia. Perlu adanya inovasi produk untuk meningkatkan konsumsi masyarakat terhadap terong, seperti dibuat menjadi velva. Terong ungu berpotensi digunakan sebagai bahan baku pembuatan velva karena memiliki daging buah yang tebal. Proses pengolahan pada velva dapat menurunkan kandungan gizi pada terong ungu. Fortifikasi sari buah markisa pada penelitian ini diharapkan dapat meningkatkan nilai gizi velva terong ungu. Metode penelitian menggunakan Rancangan Acak Lengkap dengan dua kali pengulangan dan tiga tingkatan konsentrasi fortifikasi sari buah markisa, yaitu 10 persen, 20 persen, 30 persen. Parameter pengamatan meliputi kandungan vitamin C, serat pangan, dan kapasitas antioksidan. Data hasil analisis diuji statistik menggunakan ANOVA. Apabila ditemukan perbedaan, kemudian dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Berdasarkan hasil penelitian, konsentrasi fortifikasi sari buah markisa 30 persen menunjukkan hasil tertinggi untuk kandungan vitamin C dan serat pangan total, yaitu vitamin C 17,144 mg/100gr dan serat pangan total 42,481 persen. Kandungan IC50 tertinggi diperoleh dari konsentrasi fortifikasi sari buah markisa 10 persen dengan nilai 92,338 ppm.

scholarly journals PRODUK BENANG SUTRA BERKUALITAS MELALUI TEKNIK SERIKULTUR DENGAN PAKAN YANG DIKEMBANGKAN SECARA IN VITRO

2018 ◽  
Vol 5 (2) ◽  
pp. 151
Author(s):  
Faradilla Faradilla ◽  
Sulfianto Alias
Keyword(s):  
Germination Rate ◽  
Production Costs ◽  
Raw Material ◽  
Shoot Height ◽  
Silk Industry ◽  
Culture Techniques ◽  
Mulberry Leaf ◽  
Best Response ◽  
Randomized Design

Samarinda woven sarong is typical sarong of Samarinda. This sarong is still using silk spun silk raw material imported from Tiongkok. The development of aquaculture is needed to obtain local silk threads in order to help to reduce production costs in the samarinda silk industry. The high quality mulberry plants are needed to support silkworm cultivation (sericulture). The qualified mulberry plants are obtained by in vitro culture techniques. The objective of this study is to obtain mulberry leaf (Morus Sp) free from disease, uniform, and to obtain quality silk threads through sericulture techniques with feeds that were propagated in vitro. The research stages consist of sterilization, Murashige and Skoog (MS) media, sub culture, observation of data analysis fund. The design used is Completely Randomized Design with single factor, ie BAP concentration (control, 0.5 mg / l, 1 mg / l and 2 mg / l). Each treatment is repeated 8 times. The results showed that administration of ZPT 2 mg / l at age 4 MST gives the best response for all observed variables. The use of ZPT BAP with various concentrations produces the germination rate, shoot height, number of shoots and number of different leaves. All treatments are unsuccessful in inducing roots.Keywords: in vitro; Murbei; SericultureSarung tenun samarinda adalah sarung khas kota Samarinda. Sarung ini masih menggunakan bahan baku sutera jenis spun silk yang diimpor dari Tiongkok. Pengembangan serikultur diperlukan untuk mendapatkan benang sutera lokal. Sehingga membantu mengurangi biaya produksi dalam industri persuteraan samarinda. Tanaman murbei yang berkualitas diperlukan untuk menunjang budidaya ulat sutera (serikultur). Tanaman murbei yang berkualitas diperoleh dengan teknik kultur in vitro. Tujuan penelitian adalah memperoleh daun murbei (Morus Sp) yang bebas penyakit dan seragam serta memperoleh benang sutera berkualitas melalui teknik serikultur dengan pakan yan diperbanyak secara in vitro. Tahapan penelitian terdiri dari sterilisasi, pembuatan media Murashige dan Skoog (MS), sub kultur, Pengamatan dana analisis data. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan faktor tunggal yaitu berbagai konsentrasi BAP (kontrol, 0,5 mg/l, 1 mg/l dan 2 mg/l) setiap perlakuan diulang 8 kali. Hasil penelitian menunjukkan bahwa pemberian ZPT 2 mg/l pada umur 4 MST memberikan respon terbaik untuk semua variabel yang diamati, Penggunaan ZPT BAP dengan berbagai konsentrasi menghasilkan waktu kecepatan bertunas, tinggi tunas dan jumlah tunas dan jumlah daun yang berbeda. Semua perlakuan tidak berhasil dalam menginduksi akarKata kunci : in vitro; murbei; serikultur

scholarly journals Komposit Rumput Laut Dan Surimi Lele Terhadap Mutu Bakso

2021 ◽  
Vol 21 (3) ◽  
pp. 561-571
Author(s):  
Abdul Halik ◽  
Fatmawati Fatmawati ◽  
Saiman Sutanto ◽  
Suriana Laga ◽  
Ramdanis Ramdanis
Keyword(s):  
Protein Content ◽  
Food Product ◽  
Product Diversification ◽  
Total Production ◽  
Average Value ◽  
Organoleptic Test ◽  
Processing Strategies ◽  
Randomized Design ◽  
Hedonic Scale ◽  
Eucheuma Cottonii

Produksi rumput laut (Eucheuma cottonii) di Sulawesi Selatan meningkat signifikan dan berkontribusi terhadap total produksi di Indonesia. Namun peningkatan produksi belum dimanfaatkan secara maksimal khususnya pada bidang pangan. Fakta ini sangat berkaitan dengan strategi dalam pengololahan pasca panen. Salah satu strategi pengolahan diversifikasi produk pangan yakni membuat bakso dengan surimi ikan lele. Tujuan penelitian untuk menganalisis pengaruh komposit surimi ikan lele (Clarias) dan bubur rumput laut (Eucheuma cottonii), terhadap mutu bakso. Metode penelitian eksperimen, yang menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor dan  empat perlakuan, yaitu: faktor A sebagai perlakuan persentase bubur rumput laut (30%, 20%, 10%, dan  0%), sedangkan faktor B sebagai perlakuan persentase surimi lele (45%, 55%, 65%, dan 75%) dengan tiga kali ulangan. Parameter penelitian kadar protein, dan (uji sensorik dengan skalah hedonik) terhadap warna, aroma, tekstur, dan citarasa. Hasil penelitian diperoleh kandar protein bakso terendah 13,02% dan tertinggi 19,95% sehingga semua perlakuan memenuhi Syarat Mutu Bakso Ikan SNI No. 01-3818:2014. Sedangakan perlakuan 10% bubur rumput laut dan 65% surimi uji organoleptik memiliki nilai kesukaan warna (3,95/suka), aroma (3,93/suka), tekstur/kekenyalan (3,93/suka), dan citarasa (4,12/suka). Berdasarkan rerata nilai disimpulkan bahwa uji organoleptik bakso oleh panelis berada pada level suka. The production of seaweed (Eucheuma cottonii) in South Sulawesi increased significantly and contributed to the total production in Indonesia. However, the increase in production has not been used optimally, in the food sector. This fact is closely related to strategies in post-harvest processing. One of the food product diversification processing strategies is the manufacture of meatballs with catfish surimi. The purpose of the study was to analyze the effect of the composite of catfish surimi (Clarias) and seaweed (Eucheuma cottonii), on the quality of meatballs. Experimental research method, using Completely Randomized Design (CRD) with two factors and four treatments, namely: factor A as the percentage treatment of seaweed slurry (30%, 20%, 10%, and 0%), while factor B as the percentage treatment catfish surimi (45%, 55%, 65%, and 75%) with three replications. Research parameters protein content, and (sensory test with hedonic scale) on color, aroma, texture, and taste. The results obtained that the lowest protein content of meatballs was 13.02% and the highest was 19.95% so that all treatments met the Quality Requirements for Fish Meatballs SNI No. 01-3818:2014. Meanwhile, the treatment of 10% seaweed porridge and 65% surimi organoleptic test had a preference value of color (3.95/like), aroma (3.93/like), texture/elasticity (3.93/like), and taste (4.12/like). Based on the average value that the organoleptic test of meatballs by the panelists, was at the level of liking.

scholarly journals PENGARUH FORMULA SOSIS DENGAN PENAMBAHAN TEPUNG BIT (Beta vulgaris) PADA MUTU SOSIS DAGING BURUNG PUYUH AFKIR (Coturnix coturnix Japonica)

2019 ◽  
Vol 2 (1) ◽  
pp. 106
Author(s):  
Nelis Oetavi A. ◽  
Khusnul Khotimah ◽  
Elfi Anis Saati
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Beta Vulgaris ◽  
Block Design ◽  
Meat Product ◽  
Food Product ◽  
Fat Content ◽  
Raw Material ◽  
Coturnix Coturnix ◽  
Randomized Block Design

Sausage is a popular food product consumed by the world's population. Meat quail (Coturnix coturnix) is a meat product which has good prospects for use as a raw material for making sausages. The superiority of quail meat is a high protein content between 16,78% - 20,40% and about 70-74% yield of the weight of quail life. In order to increase consumer’s acceptability, the sausage needs a quality improvement especially in terms of appearance (color). One of the ingredients which have the potential as a natural dye is a beetroot (Beta vulgaris). The beetroot has a content of 200 mg of betanin/100 g. This study aims to determine the effect of different sausage formulas and the concentration of beetroot flour toward physicochemical and sensory properties of quail meat sausage. The research method used Randomized Block Design (RBD) with variation of beetroot flour concentration (0%, 1%, 2%, 3%, 4%, and 5% w/w of quail meat). Parameters analyzed were moisture content, protein content, fat content, ash content, antioxidant activity, texture, brightness, redness, yellowish, aroma, taste, and appearance. The best treatment is the quail meat sausage with the addition of the concentration of beet flour by 5% with water content 63,52%, protein content 13,44%, fat content 3,80%, ash 2,81%, antioxidant activity 47,95%, texture 5,19 N/mm2, lightness 44,33, redness 25,47, yellowish 13,20, aroma 3,4 of 5,00, taste 3,5 of 5,00, and appearance 4,04 of 5,00. All treatments have been in accordance with the standards based on SNI No. 01-3820-1995.

scholarly journals PENGARUH JENIS TEMPE DAN BAHAN PENGIKAT TERHADAP KARAKTERISTIK NUGGET TEMPE

2015 ◽  
Vol 1 (1) ◽  
Author(s):  
Novi Heridiansyah ◽  
Hesti Nur’aini ◽  
Darius
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Production Costs ◽  
Raw Material ◽  
Meat Production ◽  
Organoleptic Properties ◽  
Sensory Test ◽  
Average Value ◽  
A Value ◽  
Test Protein

Nugget is one of the food products made from meat. Compared with nuggets of meat, production costs and materials needed for the processing of tempeh nuggets are much more economical. The purpose of this study was to determine the effect of the type of tempe and binder agents to protein content, texture and organoleptic properties of the product tempe nuggets. The research has done on tempe nuggets with variation treatment of raw material ( soybean tempe and benguk tempe) and variation of binder agent ( wheat flour, tapioca and cornstarch). The analysis in this research is a test protein content, texture and color parameters organileptik, flavor and texture. The analysis showed that the type of binder agent on the tempe nuggets effect on protein content and texture with the best treatment was obtained in the treatment of soybean tempe with wheat (for protein) and benguk tempe with wheat (for texture). Based on the analysis of sensory test, panelists like soybean tempe nuggets treatment and starch with an average value of 3.95 on a scale like (for color), soybean tempe nuggets and wheat with a value of 3.45 was on a scale like (for texture), while for the parameters of taste, there is no real difference.Keywords : tempe, nuggets, binder agent

scholarly journals SIFAT ORGANOLEPTIK DAN NILAI TAMBAH YOGURT BEKU DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA MERAH (Hyloceneus polyrhizus) [Organoleptics Properties and Value Added of Frozen Yoghurt with Addition of Red Dragon Fruit Skin Extracts (Hylocereus polyrhizus)]

2019 ◽  
Vol 24 (1) ◽  
pp. 59 ◽  
Author(s):  
Analianasari Analianasari ◽  
Marlinada Apriyani
Keyword(s):  
Value Added ◽  
Food Product ◽  
Fermented Milk ◽  
Raw Material ◽  
Lactobacillus Bulgaricus ◽  
Skin Extract ◽  
Frozen Food ◽  
Randomized Design ◽  
Fruit Skin ◽  
Dragon Fruit

Frozen yoghurt is a frozen food product fermented milk by Streptococcus thermophillus bacteria and Lactobacillus bulgaricus which contain protein, vitamins, minerals, and low fat. This study aimed to determine the organoleptic of frozen yoghurt enriched with red dragon fruit skin extract. The design of the study used a completely randomized design (RAL) with a single treatment, namely red dragon fruit skin extract consisting of 4 concentration levels: 0% , 25%, 30%, and 45%. Each of which was added to the amount of cow's milk media as raw material for frozen yogurt. The best treatment obtained in terms of texture, color, taste, aroma and overall acceptance were the addition of 25% dragon fruit skin extract. This yoghurt had criteria of slightly soft texture, pink color, yoghurt flavor, and sour taste. 

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