Formulasi dan Uji Antioksidan Yoghurt Kacang Hijau (Vigna radiate L) Dengan Penambahan Pewarna Sari Kulit Buah Naga

Formulation and Antioxidant Testing of Green Bean Yoghurt (Vigna radiate L) With The Addition of Dragon Fruit Essential Dye

Abstract

Yoghurt is a fermented product used for health which contains probiotics which are good for the digestive system. Green beans are used as a base for yoghurt because they contain oligosaccharides which can function as probiotics for the growth of lactic acid bacteria and green beans contain flavonoid compounds which have antioxidant activity. With the addition of natural dyes from dragon fruit skin as a substitute for synthetic dyes. The aim of this research was to find out the IC50 value of green bean yoghurt with dragon fruit peel juice coloring which was tested using the DPPH method with 3 repetitions of treatment and control, namely the addition of 10%, 15% and 20% dragon fruit peel juice. The results obtained from this research are IC50 values, namely F0 of 2460 ppm, F1 of 3561.57 ppm, F2 of 3129.33 ppm and F3 of 6460 ppm. Meanwhile, for vitamin C as a comparison solution, the IC50 value was 12.04755 ppm and the results of the yoghurt preparation evaluation test met the SNI quality characteristic standards.