Abstract

Mustamir Kamaruddin, Anjar Briliannita, Sriyanti, Pika Ayu Rahmadewi, Anwar Mallongi

Yogurt is one of the products of milk processing which has high nutritional value. Yogurt is a probiotic drink that is very beneficial for the health of the digestive tract because it improves the balance of microflora in the intestines. Yogurt products can be varied by adding basic ingredients, one of which is sago flour. The purpose of this study was to analyze the nutritional value and acceptability of yogurt drinks with the addition of sago flour. This type of research is experimental. The sample used as the research object was yogurt drink with the addition of sago flour with 4 variations. The resulting yogurt drink products were tested for preference level using slightly trained panelists as many as 25 people. The types of variables in this study consisted of independent variables, namely yogurt drink products with the addition of sago flour and the dependent variable, namely nutritional value (energy, protein, fat, carbohydrates) and acceptance (taste, color, aroma, and texture). The instrument used in the study was the hedonic test form. Data processing will be processed using a computer program and TKPI tables to analyze the nutrients from the yogurt drink products and to analyze the acceptance using SPSS version 21. The results showed that the nutritional content of yogurt drinks with the highest addition of sago flour was the P3 sample with 60.85 kcal energy, protein 90.36 grams, fat 30.22 grams and carbohydrates 14.52 grams. While the lowest nutritional value is sample P0 with 4.25 kcal energy, 0.08-gram protein, 0.06-gram fat, 0.78-gram carbohydrate. The results showed that there was an effect of adding sago starch on color, aroma, taste, and texture (P <0.005). The results of this study can be tested in the community so that people know that sago flour can be used in the manufacture of yogurt drinks and people can also consume healthy yogurt drinks.

How to Cite this Article

Pubmed Style Kamaruddin M, Briliannita A, Sriyanti , Rahmadewi PA, Mallongi A. Nutritional Value and Acceptability from Drink Probiotic Yogurt with Sago Flour (Metroxylon Sagu Rottb) with Sexual Dysfunction in Postpartum Women. SRP. 2020; 11(10): 498-502. doi:10.31838/srp.2020.10.74 Web Style Kamaruddin M, Briliannita A, Sriyanti , Rahmadewi PA, Mallongi A. Nutritional Value and Acceptability from Drink Probiotic Yogurt with Sago Flour (Metroxylon Sagu Rottb) with Sexual Dysfunction in Postpartum Women. http://www.sysrevpharm.org/?mno=29963 [Access: March 29, 2021]. doi:10.31838/srp.2020.10.74 AMA (American Medical Association) Style Kamaruddin M, Briliannita A, Sriyanti , Rahmadewi PA, Mallongi A. Nutritional Value and Acceptability from Drink Probiotic Yogurt with Sago Flour (Metroxylon Sagu Rottb) with Sexual Dysfunction in Postpartum Women. SRP. 2020; 11(10): 498-502. doi:10.31838/srp.2020.10.74 Vancouver/ICMJE Style Kamaruddin M, Briliannita A, Sriyanti , Rahmadewi PA, Mallongi A. Nutritional Value and Acceptability from Drink Probiotic Yogurt with Sago Flour (Metroxylon Sagu Rottb) with Sexual Dysfunction in Postpartum Women. SRP. (2020), [cited March 29, 2021]; 11(10): 498-502. doi:10.31838/srp.2020.10.74 Harvard Style Kamaruddin, M., Briliannita, . A., Sriyanti, ., Rahmadewi, . P. A. & Mallongi, . A. (2020) Nutritional Value and Acceptability from Drink Probiotic Yogurt with Sago Flour (Metroxylon Sagu Rottb) with Sexual Dysfunction in Postpartum Women. SRP, 11 (10), 498-502. doi:10.31838/srp.2020.10.74 Turabian Style Kamaruddin, Mustamir, Anjar Briliannita, Sriyanti, Pika Ayu Rahmadewi, and Anwar Mallongi. 2020. Nutritional Value and Acceptability from Drink Probiotic Yogurt with Sago Flour (Metroxylon Sagu Rottb) with Sexual Dysfunction in Postpartum Women. Systematic Reviews in Pharmacy, 11 (10), 498-502. doi:10.31838/srp.2020.10.74 Chicago Style Kamaruddin, Mustamir, Anjar Briliannita, Sriyanti, Pika Ayu Rahmadewi, and Anwar Mallongi. "Nutritional Value and Acceptability from Drink Probiotic Yogurt with Sago Flour (Metroxylon Sagu Rottb) with Sexual Dysfunction in Postpartum Women." Systematic Reviews in Pharmacy 11 (2020), 498-502. doi:10.31838/srp.2020.10.74 MLA (The Modern Language Association) Style Kamaruddin, Mustamir, Anjar Briliannita, Sriyanti, Pika Ayu Rahmadewi, and Anwar Mallongi. "Nutritional Value and Acceptability from Drink Probiotic Yogurt with Sago Flour (Metroxylon Sagu Rottb) with Sexual Dysfunction in Postpartum Women." Systematic Reviews in Pharmacy 11.10 (2020), 498-502. Print. doi:10.31838/srp.2020.10.74 APA (American Psychological Association) Style Kamaruddin, M., Briliannita, . A., Sriyanti, ., Rahmadewi, . P. A. & Mallongi, . A. (2020) Nutritional Value and Acceptability from Drink Probiotic Yogurt with Sago Flour (Metroxylon Sagu Rottb) with Sexual Dysfunction in Postpartum Women. Systematic Reviews in Pharmacy, 11 (10), 498-502. doi:10.31838/srp.2020.10.74