Sains Malaysiana 49(12)(2020): 2951-2961

http://dx.doi.org/10.17576/jsm-2020-4912-07

Physicochemical Characteristic of Tea Infusion Yoghurt Inoculated with Caspian Sea Yoghurt

(Ciri Fizikokimia Yogurt Seduhan Teh yang Diinokulasikan dengan Caspian Sea Yoghurt)

SHINTA MAHARANI^1*, NANDA ANGGITA SARI¹, ANITA RAHAYU¹, M IQBAL PRAWIRA-ATMAJA² & ANA A³

¹Department of Agroindustrial Technology of Education, Faculty Technological and Vocational Education, Universitas Pendidikan Indonesia, Bandung, West Java, Indonesia

²Department Postharvest & Engineering, Research Institute for Tea and Cinchona, Gambung, Kab. Bandung, West Java, Indonesia

³Department of Family Welfare Education, Faculty Technological and Vocational Education, Universitas Pendidikan Indonesia, Bandung, West Java, Indonesia

Received: 6 August 2020/Accepted: 23 August 2020

ABSTRACT

Application inoculum from Caspian Sea Yogurt to produce yoghurt containing tea infusion have not been developed thoroughly, until recently. This study aimed to determine the physicochemical characteristic and sensory evaluation of tea infusion yoghurt inoculated with Caspian Sea Yoghurt. Green, white, and black tea infusion were added to UHT milk inoculated with Caspian Sea Yoghurt inoculum and incubated at 30 °C for 12 h. The yoghurt was analyzed at 0, 6, and 12 h of fermentation including pH, acidity, viscosity, colour (L, a*, b*), total polyphenol, and sensory evaluation. The result showed additional tea infusion on manufacturing yoghurt significantly affected on pH, percentage of acidity, viscosity, and colour parameter of yoghurt. During the fermentation process, the prolonged incubation time resulted in increased acidity and viscosity, while simultaneously decreased the pH value. At the end of the fermentation (at 12 h) of yoghurt with 10% tea infusion had a lower pH and a higher percentage of acidity compared to the yoghurt control. Addition of tea infusion on yoghurt has a lower viscosity than yoghurt without tea infusion at the end of the fermentation. Additional tea infusion on yoghurt affected reduced Lightness (L*) value but increased a* and b* value. The results of the present study indicate that additional tea infusion on yoghurt inoculated with Caspian Sea Yoghurt should be considered not only in terms of physicochemical and sensory during manufacturing and storage but also functional properties to improve human health.

Keywords: Caspian Sea Yoghurt; infusion tea; physicochemical characteristic; total polyphenol

ABSTRAK

Penggunaan inokulum daripada Caspian Sea Yoghurt untuk menghasilkan yogurt yang mengandungi seduhan teh belum dikembangkan secara menyeluruh sehingga baru-baru ini. Kajian ini bertujuan untuk mengetahui ciri-ciri fizikokimia dan penilaian deria yogurt seduhan teh yang diinokulasikan denganCaspian Sea Yoghurt. Seduhan teh hijau, putih dan hitam ditambahkan ke dalam susu UHT yang diinokulasi dengan inokulum Caspian Sea Yoghurt dan diinkubasi pada suhu 30 °C selama 12 jam. Yogurt dianalisis pada 0, 6 dan 12 jam fermentasi termasuk pH, keasidan, kelikatan, warna (L, a*, b*), polifenol total dan penilaian deria. Hasilnya menunjukkan seduhan teh tambahan pada pembuatan yogurt secara signifikan mempengaruhi pH, peratusan keasidan, kelikatan dan parameter warna yogurt. Selama proses fermentasi, waktu inkubasi yang berpanjangan menghasilkan peningkatan keasidan dan kelikatan, sementara secara bersamaan menurunkan nilai pH. Pada akhir fermentasi (pada 12 jam) yogurt seduhan 10% teh mempunyai pH yang lebih rendah dan peratusan keasidan yang lebih tinggi dibandingkan dengan kawalan yogurt. Penambahan seduhan teh pada yogurt mempunyai kelikatan yang lebih rendah daripada yogurt tanpa seduhan teh pada akhir fermentasi. Seduhan teh tambahan pada yogurt mempengaruhi penurunan nilai kecerahan (L*) tetapi meningkatkan nilai a* dan b*. Hasil kajian ini menunjukkan bahawa seduhan teh tambahan pada yogurt yang diinokulasikan dengan yogurt Laut Caspian harus dipertimbangkan bukan hanya daripada segi fisikokimia dan deria semasa pembuatan dan penyimpanan tetapi juga sifat fungsian untuk meningkatkan kesihatan manusia.

Kata kunci: Caspian Sea Yoghurt; jumlah polifenol; seduhan teh; sifat fizikokimia

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*Corresponding author; email: shinta.maharani@upi.edu