Issue |
BIO Web Conf.
Volume 153, 2025
The 3rd IPB International Conference on Nutrition and Food (ICNF 2024)
|
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Article Number | 03010 | |
Number of page(s) | 8 | |
Section | Food Innovation | |
DOI | https://doi.org/10.1051/bioconf/202515303010 | |
Published online | 28 January 2025 |
Daygurt: A functional drink combining dadih and yoghurt from cow’s milk using response surface methodology
1 Nutrition Department, Health Ministry Polytechnic of Padang, 25146 Padang, Indonesia
2 Health Environment Department, Health Ministry Polytechnic of Padang, 25146 Padang, Indonesia
3 Nutrition Department, Andalas University, 25163 Padang, Indonesia
Response Surface Methodology (RSM) was employed to optimize the formulation of Daygurt, a functional drink combining dadih and yogurt made from cow's milk. The independent variables included the percentages of dadih, yogurt, and skimmed milk, while the optimized responses encompassed sensory profile, viscosity, pH, and protein content. Statistical analysis revealed significant effects of the variables on aroma and texture. The optimal formulation was determined to consist of 1% dadih, 4.89% yogurt, and 9.1% skimmed milk. The experimental values closely aligned with the predicted values, showing a 95% Confidence Interval (CI), confirming the model's accuracy. Quality and safety assessment confirmed that Daygurt complied with the standards established by the Indonesian Food and Drug Authority.
© The Authors, published by EDP Sciences, 2025
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