Kajian Penggunaan Ekstrak Angkak dalam Pembuatan Low Fat Fruity Yogurt Sebagai Pangan Fungsional.

Abstract

Angkak or red fermented rice is a product produced from the fermentation of rice substrates by Monascus sp. For centuries, angkak has been consumed extensively in Asia as a natural food coloring of fish, Chinese cheese, red wine and sausages. Angkak has been used as dietary supplement because of its chemical compound that give advantages to human’s health. Therefore, angkak can be developed as functional food. Utilization of angkak extract is implemented to make low fat fruity yoghurt. The purpose of this study is to produce low fat fruity yoghurt with angkak extract that consumers like. This study also determines the effect of angkak extract to lactic acid bacteria, nutrition facts and antioxidant capacity of low fat fruity yoghurt. The result show that until 30% concentration of angkak exctract, there is no effect to the growth of lactic acid bacteria. The most favourite of low fat fruity yoghurt is yoghurt with 2.5% concentration of angkak extract and 20% of added fresh fruit. The chemical analysis results show that low fat fruity yoghurt contains 4.07 pH, 14.9 oBrix total soluble solid content and 1.26% titratable acid. The physical analysis result show that low fat fruity yogurt has 2500 mPas viscosity. The proximate analysis results show that low fat fruity yoghurt contains 85.59% water, 0.73% ash, 3.12% protein, 0.11% fat, and 10.45% carbohydrates. The microbial analysis results show that low fat fruity yoghurt contains 8.93 log CFU/ml total microbe, < 0.48 log CFU/ml total coliform, 9.65 log CFU/ml total lactic acid bacteria,and < 2 log CFU/ml total mold and yeast. The low fat fruity yoghurt has antioxidant capacity of 23.02 mgAEq/100ml, which means 100 ml low fat fruity yoghurt has equivalent antioxidant activity to 23.02 mg ascorbic acid.