A STUDY ON PRODUCTION OF BANANA FROZEN YOGHURT AND ASSESSING CONSUMER ACCEPTABILITY

Frozen yogurt is a frozen dairy dessert made with yogurt. It’s known for its frozen texture as a dessert and higher nutritional value in comparison with ice cream. Frozen yogurt is used much like ice cream and served in a wide variety of flavors and styles around the world. The objective of this project was to develop a healthier frozen yoghurt with natural banana flavour, and to evaluate its sensory acceptability. Banana frozen yoghurt was produced with vanilla and chocolate flavors. The sensory acceptability of products was tested at Department of Veterinary Public health and Pharmacology (VPHP) by conducting two sensory panels. According to the results, in sensory analysis both vanilla and chocolate flavored products were equally accepted. Further studies need to be carried out to improve the product with a higher probiotic value and better texture.

Studi Literatur: Aplikasi dan Fungsi Porang (Amorphophallus Oncophyllus) dalam Frozen Yoghurt

— Frozen yoghurt is a frozen desserts made with yoghurt and quite similar to ice cream but low in calorie, which cointains milk, sweetener, stabilizers, emulsifier, and lactic acid bacteria (LAB) cultures through combination of process freezing and agitation. The optimal pH about 5.5 on LAB growth and the use of different strains of LAB culture or LAB mixed cultures that can maintain the viability of LAB during processing and freezing storage of frozen yoghurt. The use of LAB mixed cultures could improve viscos ity and overrun of frozen yogurt. The viability of the LAB cultures remained above minimal limit of 107CFU/g in frozen yogurt due to the viability of LAB decrease significantly during processing and freezing storage , high viable survival rate during delivery through the gastrointestinal tract higher than 106CFU/g. The issues that often arise relates to frozen yogurt processing are a grainy texture, faster melting rate and the low viscosity and overrun value. Addition of porang flour in frozen Yogurt as stabilizer and emulsifier that has an extremely high water-holding capacity, which is able to bind water 200 times its molecular weight due to its high solubility, porang glucomannan gel formed in freezing process which can improve the quality of organoleptic having the better consistency and texture of frozen yoghurt. The use of different concentration of porang flour which can have different result in the final gel formed, have complex effects on viscosity, overrun, melting rate, pH, titratable acidity (TA), total LAB and decrease the ability proteolysis of LAB in frozen yoghurt. Keywords: frozen yoghurt, porang, viability Abstrak— Frozen yoghurt merupakan jenis dari makanan penutup seperti es krim yang dibuat menggunakan yoghurt sebagai bahan utama yang terdiri dari susu, bahan pemanis, stabilisator, pengemulsi, dan kultur BAL melalui kombinasi proses pembekuan dan agitasi. pH optimal diantara 5.5 mendukung pertumbuhan BAL dengan baik dan penggunaan kultur BAL strain yang berbeda maupun kultur BAL kombinasi dalam upaya mempertahankan viabilitas BAL selama proses pembuatan dan pembekuan frozen yoghurt. Penggunaan kultur BAL kombinasi juga meningkatkan viskositas dan overrun frozen yoghurt. Persyaratan jumlah BAL minimal 107CFU/g dalam pembuatan frozen yoghurt karena adanya penurunan viabilitas BAL selama produksi berlangsung dan penyimpanan beku frozen yoghurt, serta syarat jumlah bakteri hidup yang sampai di saluran pencernaan harus lebih dari 106CFU/g. Permasalahan yang sering timbul pada proses pembuatan frozen yoghurt adalah tekstur yang tidak lembut, viskositas yang rendah, kecepatan meleleh yang cepat, dan overrun rendah. Adanya penambahan tepung porang dalam frozen yoghurt sekaligus sebagai stabilisator dan pengemulsi yang mengikat molekul air dalam jumlah besar, yakni hingga 200 kali lipat berat molekulnya karena kelarutannya yang tinggi, sehingga membentuk gel porang glukomannan pada saat pembekuan yang dapat meningkatkan mutu organoleptik dengan memiliki tekstur yang lebih baik pada frozen yoghurt. Penggunaan konsentrasi tepung porang yang berbeda, pembentukan gel yang dihasilkan juga berbeda dan terdapat pengaruh terhadap viskositas, overrun, kecepatan meleleh, pH, asam tertitrasi, total BAL dan menurunkan kemampuan proteolisis BAL pada frozen yoghurt. Kata kunci: frozen yoghurt, porang, viabilitas

Studies on Development of Fibre Rich Probiotic Frozen Yogurt

Background: Yogurt is one of the most popular fermented dairy products worldwide which has great consumer acceptability due to its health benefits other than its basic nutrition. Yogurt is a rich source of calcium in bio-available form and also acts as a probiotic carrier food. Yogurt is reported to be beneficial for the treatment of Inflammatory Bowel Disease (IBD) that includes gastrointestinal disorders. Because of these known health benefits of yogurt, consumer demand for yogurt and yogurt related products has been increased and became the fastest growing dairy category in the global market. Notably, India ranks first in psyllium husk (isabgol) production and is the sole supplier of seeds and husk in the international market. Among medicinal plants, psyllium is the first ranked foreign exchange earner for the country. India is the largest producer and the main supplier of seed and husk to the world market. The psyllium is high in soluble fibre content with detoxing effect over digestive system makes it a very apt nutraceutical. Methods: The present investigation indicates utilization of acid modified psyllium husk for the preparation of probiotic frozen yogurt. The prepared probiotic frozen yogurt was analyzed for sensorial, physicochemical and microbial quality parameters. Probiotic frozen yogurt was prepared from 1 liter buffalo milk, 10 gm sugar and 0.5 gm of acid modified psyllium husk (0.60% HCl in the ethanol solvent with ratio of 1:7). The probiotic culture (107, 108, 109 cfu/gm) containing equal proportions of Lactobacillus acidophilus and Lactobacillus plantarum were added in encapsulated form. It was then stored at refrigerated conditions at 4°C for 8 hours. Result: The organoleptic evaluation of probiotic frozen yogurt was carried out. As per the score of 9-point hedonic scale, probiotic frozen yogurt prepared with 10 per cent encapsulated probiotic culture (109 cfu/gm and 5 per cent each of Lactobacillus acidophilus and Lactobacillus plantarum) and 0.5 gm of acid modified psyllium husk had shown maximum consumer acceptability (8.7) among all samples.

Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin

ABSTRACT: The study aimed to analyze the physicochemical properties and starter culture viability of frozen yogurts produced with liquid cheese whey (LCW) and inulin at different proportions (F0: 66% LCW and 0% inulin; F1: 65% LCW and 1% inulin; F2: 64% LCW and 2% inulin; F3: 62% LCW and 4% inulin). Results demonstrated that the frozen yogurt F3 presented higher total solids and carbohydrates levels. LCW and inulin contributed to the overrun increase (11.8-18.2%) but did not interfere significantly in the retardation of the melting rate and range in the samples’ hardness. Over the storage time, formulation F3 showed lower pH and higher titratable acidity. However, from the sixtieth day of storage, the formulations of frozen yogurts varied in the pH and titratable acidity profile associated with the decline in the viability of starter cultures. Even so, the inulin supplementation positively affected the strains’ viability during storage. Based on our data, the formulation F3 presented better nutritional value, physicochemical characteristics, and stability over the storage period.

Strategi Marketing Public Relations PT. Berjaya Sally Ceria (Sour Sally) melalui Rejuvenation dalam Membangun Citra “All New Sour Sally”

Citra merek mengambil peran penting dalam tujuan bisnis. Pada 2015, pionir frozen yogurt di Indonesia yang bernama Sour Sally melakukan rejuvenation (peremajaan merek) yang bertujuan untuk membangun citra baru Sour Sally. Hal ini karena target pasar sebelumnya yang terlalu sempit sehingga membentuk citra feminism yang menjadi kendala bagi Sour Sally dalam memasarkan produknya. Dengan tujuan untuk memperluas pasar, menjangkau khalayak secara luas, Sour Sally melakukan peremajaan merek dengan menggunakan teknik public relations untuk membantu fungsi marketing. Oleh karena itu, strategi marketing public relations memiliki peran penting untuk membangun citra “All New Sour Sally” yang dikerjakan oleh tim marketing public relations Sour Sally. Penelitian ini menggunakan teori pemasaran hubungan masyarakat dan citra menggunakan data deskriptif kualitatif dengan wawancara sebagai data primer, perpustakaan dan studi internet sebagai data sekunder, penelitian ini membahas alat utama pemasaran hubungan masyarakat menurut Kotler & Keller. Divisi komunikasi pemasaran menggunakan alat-alat pemasaran hubungan masyarakat seperti publikasi, acara, sponsor, berita, pidato, kegiatan pelayanan masyarakat, dan media identitas. Hasilnya menunjukkan publikasi digital dan media sosial dan acara yang paling sering digunakan untuk berkomunikasi “All New Sour Sally”. Kata kunci: citra, humas, merek, strategi pemasaran, peremajaan