POTENTIAL OF KEPOK BANANA FRUIT (MUSA PARADISIACA) AS A HALAL FLAVORING INGREDIENTS IN YOGHURT FERMENTED PRODUCTS

Abstract

Yoghurt is a product of fermented milk with the help of lactic acid bacteria. The characteristics of yoghurt, such as its sour taste and thick texture, make some people dislike it. There is a need to diversify the production of yoghurt products that are not too sour by stopping the fermentation time at the desired acidity level and a texture that is not too thick, to provide added value to yoghurt production. Banana fruit extract contains sugar which is thought to stimulate the growth and increase the activity of lactic acid bacteria (LAB), so it can be used as a halal additional ingredient (flavor) in yoghurt, because the process of making the flavor is in accordance with the halal product process. The aim of this research is to determine the effect of adding kepok banana fruit extract as a flavoring to yoghurt on nutrition after the fermentation process to form yoghurt from cow's milk.The nutritional content tested in this study was protein, fat and carbohydrates (reduced sugar content). The treatment applied was the effect of adding 0% (T0), 15% (T1), 30% (T2 ), 45% (T3) banana fruit extract. Based on research results, data was obtained that adding Kepok banana extract can increase the amount of protein content by 0.05 – 1.30% in yoghurt, and has the potential to increase the amount of carbohydrates and reduce the degree of acidity, as well as reducing the fat content. The fat content in yoghurt with banana extract is 2.57 – 2.75%.