The Quality of Yoghurt Fortification Tuna Fishbone (Thunnus sp.) Nanocalcium: Physicochemistry and Microstructure
DOI:
https://doi.org/10.21776/ub.jitek.2024.019.02.3Keywords:
Fermented milk, powder milk, syneresis, Viscosity, water holding capacityAbstract
Calcium is very important mineral for human body. Fortification of natural calcium source into yoghurt can be a way to provide calcium requirement. Fortification nanocalcium into yoghurt also can increase bioavailability of calcium. This research aimed to determine the effect of tuna fishbone nanocalcium fortification on total acidity, pH, water holding capacity, viscosity, syneresis, firmness, cohesiveness, particle size and particle distribution of yoghurt. The treatment used were 100 ml yoghurt + 0% nanocalcium (P0), 100 ml yoghurt + 0.12% nanocalcium (P1), 100 ml yoghurt + 0.24% nanocalcium (P2), and 100 ml yoghurt + 0.48% nanocalcium (P3). This research carried out 4 treatments and 3 repetitions. The results showed that the fortification had a significant effect (p < 0.05) on yoghurt's total acidity, pH, water holding capacity. The result of viscosity, firmness and cohesiveness showed the highly significant effect (p < 0.01) in yoghurt and the rest variable result like particle distribution, particle size and syneresis of yoghurt fortification showed no significant effect (p > 0.05). The average result P0; P1; P2; P3 of total acidity () was 1.395±0.085; 1.343±0.0471; 1.272±0.0364; 1.242±0.0469, pH was 4.38 ± 0.04; 4.39 ± 0.01; 4.40 ± 0.03; 4.45 ± 0.01, water holding capacity (%) was 71.17 ±1.90; 71.77±1.96; 74.56 ± 2.2, viscosity (%) was 84.473 ± 0.537; 90.317 ± 0.585; 92.873 ± 1.175; 95.073 ± 0.616, syneresis (%) was 28.140±6.97; 28.790 ±2,19; 27.253 ±4.72; 27.890 ± 4.04, firmness was 42.443 ± 1.093; 45.627 ± 0.994; 47.370 ± 1.295; 54.290 ± 2.509, cohesiveness was 12.679±0.244; -13.180±0.340; -13.913±0.270; -14.492±0.169, particle size (µm) was 9.820±1.950; 8.797±0.120; 8.470±1.869; 8.303±2.442, and particle distribution was 3.027 ±0.01; 2.781 ±0.16; 2.714 ±0.313; and 2.578 ±0.22. The conclusion of this research was fortification of tuna fishbone nanocalcium had effect to decrease total acidity, syneresis, cohesiveness, particle size and particle distribution of yoghurt. Also, the fortification can increase pH, water holding capacity, viscosity and firmness of yoghurt.
References
Al Mijan., Choi, K. H., & Kwak, H. S. (2014). Physicochemical, microbial, and sensory properties of nanopowdered eggshell-supplemented yoghurt during storage. Journal of Dairy Science, 97 (6), 3273-3280. http://dx.doi.org/10.3168/jds.2013-7367
Anggraeni, N., Darmanto, Y. S., & Riyadi, P. H. (2016). Utilization of nanocalcium from nile tilapia bones (Oreochromis niloticus) in analog rice from various sweet potatoes (Ipomoea batatas L.). Journal of Applied Food Technology, 5 (4), 114-122. http://dx.doi.org/10.17728/jatp.187
Cormick, G., & Belizan, J. M. (2019). Calcium intake and health. Nutrients, 11 (7), 1-16. doi: http://dx.doi.org/10.3390/nu11071606
Handani, Y., Sutedja, A. M., & Trisnawati, C. Y. (2016). The influence of gelatin and sugar concentration on the physicochemical and organoleptic properties of panna cotta. Journal of Food Technology and Nutrition, 15 (2), 72-78.
Ibrahim, A. H., & Khalifa, S. A. (2015). The effects of various stabilizers on physiochemical properties of camel's milk yoghurt. Journal of American Science, 11 (1), 15-24.
Josaphata, G. E., Indah, K., & Maria, M. S. (2014). Study of the use of calcium carbonate or tricalcium phosphate and agar concentration on the physicochemical and organoleptic properties of high calcium soygurt. Journal of Food Technology and Nutrition, 13 (1), 40-46.
Kania. W., Martina, A. M. A., & Siswanti. (2015). The influence of binder ratio variation on the physical and chemical characteristics of instant functional drink granules from Lablab urpureus (L.) sweet sprouts. Journal of Food Technoscience, 4 (3), 16-29.
Karseno., Erminawati., Yanto, T., & Handayani, I. (2021). The effect of coconut sap and skim milk concentration on physicochemical and sensory characteristic of coconut sap drink yoghurt. IOP Conference Series: Earth and Environmental Science. Vol. 653(1). p. 012045.
Kaushik, R., & Arora, S. (2017). Effect of calcium and vitamin D2 fortification on physical, microbial, rheological and sensory characteristics of yoghurt. International Food Research Journal, 24( 4), 1-9.
Kiani, H., Mousavi, S. M. A., & Djomeh , Z. E. (2008). Rheological properties of iranian yoghurt drink, doogh. International Journal of Dairy Science, 3 (2), 71-78. http://dx.doi.org/10.3923/ijds.2008.71.78
Kirdar, S. S., Toprak, G., & Guzel, E. (2017). Determination of the mineral content in yoghurt whey. Eur Int J Sci Technol, 6 (3), 26-34.
Li, H., Li, C., Liu, T., Yang, C., Liu, D., Li, H., & Yu, J. (2021). Textural performance of Zea mays transglutaminase modified milk protein concentrate in stirred yoghurt. LWT, 147 (2), 111625.
Liu, S., Xin, W., Qun, Z., Binghao, H., Xu, H., & Cui, C. (2021). Significantly improved particle strengthening of Al-Sc alloy by high Sc composition design and rapid solidification. Materials Science & Engineering A. 800 (9), 1-12.
Machado, T. A. D. G., Oliveria, M. E. G., Campos, M. I. F., Assis, P. O. A., Souza, E. L., Madruga, S. M., Pacheco, M. T. B., Pintado, M. M. E., & Queiroga, R. C. R. E. (2017). Impact of honey on quality characteristics of goat yoghurt containing probiotic Lactobacillus acidophilus. LWT - Food Science and Technology, 80 (1): 221-229. http://dx.doi.org/10.1590/fst.24818
Mains, T. P., Payne, F. A., & Sama, M. P. (2017). Monitoring yogurt culture fermentation and predicting fermentation endpoint with fluorescence spectroscopy. Transactions of the ASABE, 60 (2), 529-536.
Malaka, R., Ningrum, E. M., & Hajrawati. (2020). Yoghurt syneresis with addition of agar as stabilizer. Hasanuddin J. Anim. Sci, 2 (1).
Medeiros, A. C., Souza, D. F., & Correia, R. T. (2015). Effect of incubation temperature, heat treatment and milk source on the yoghurt kinetic acidification. International Food Research Journal, 22 (3), 1030-1036.
Meiyasa, F., & Tarigan. (2020). Utilization of tuna fish (Thunnus sp.) bone waste as a source of calcium in making seaweed sticks. Andalas Agricultural Technology Journal, 24 (1), 66-75. http://dx.doi.org/10.25077/jtpa.24.1.67-76.2020
Mudgil, D., Barak, S., & Khatkar, B. S., (2017). Texture profile analysis of yoghurt as influenced by partially hydrolyzed guar gum and process variables. Journal of Food Science and Technology, 54 (12), 3810-3817.
Muncan, J., Tei, K., & Tsenkova, R. (2020). Real-time monitoring of yogurt fermentation process by aquaphotomics near-infrared spectroscopy. Sensors, 21 (1), 177. http://dx.doi.org/10.3390/s21010177
Ningrum, A. A., Danella N. B. & Saniyyah P. W. (2023). Application of nanotechnology to increase the benefits and bioavailability of calcium in food processing. Scientific Journal of Food Technology. 10 (1), 01-11.
Oktavia, H., Radiati, L. E., & Rosyidi, D. (2016). Evaluation of physicochemical properties and exopolysaccharide production of single culture and mixed culture in set yoghurt. J. PAL, 7 (1), 52-59.
Oladipo, I. C., Atolagbe, O. O., & Adetiba, T. M. (2014). Nutrition evaluation and microbiological analysis of yoghurt produced from full cream milk, tiger-nut milk, skimmed milk and fresh cow milk. Pensee Journal, 76 (4), 30-38.
Pan., X., Chen, S., Li, D., Rao, W., Zheng, Y., Yang, Z., Li, L., Guan, X., & Chen, Z. (2018). The synergistic antibacterial mechanism of gentamicin-loaded CaCO3 nanoparticles. Frontiers in Chemistry, 5 (130), 1-9. http://dx.doi.org/10.3389/fchem.2017.00130
Prinaldi, W. V., Suptijah, P., & Uju, U. (2018). Physical-chemical characteristics of nanocalcium extracted from yellowfin tuna (Thunnus albacares) fin bones. JPHP, 21 (3), 385-395.
Rasaie, S., Ghanbarzadeh, S., Mohammadi, M., & Hamishehkar, H. (2014). Nano phytosomes of quercetin: a promising formulation for fortification of food products with antioxidants. Pharmaceutical Sciences, 20, 96-101.
Ratnawati, S. E., & Ekantari, N. (2020). The utilization of catfish bone waste as microcalcium by different preparation methods. E3S Web of Conferences, 147 (03031). http://dx.doi.org/10.1051/e3sconf/202014703031
Rohman, E., & Maharani, S. (2020). The role of color, viscosity, and syneresis in yoghurt products. Edufortech, 5 (2), 1-11. http://dx.doi.org/10.17509/edufortech.v5i2.28812.
Rosa, S., & Lolita, R. (2019). Correlation between calcium, water intake, physical activity and central obesity in office workers. Amerta Nutrition, 1 (1), 33-39.
Setianto, Y. C., Pramono, Y. B., & Mulyani, S. (2016). pH value, viscosity, and texture of yoghurt drink with the addition of salak pondoh extract (Salacca zalacca). Journal of Applied Food Technology, 3 (3), 1-4.
Sitanggang, A. B., Assaadiyah, A. L., & Syah, D. (2019). Evaluation of homogenization degree (homodegree) and its correlation with particle size of commercially sterilized milk fat. Indonesian Journal of Food Quality, 6 (1), 24-29. http://dx.doi.org/10.29244/jmpi.2019.6.24
Szajnar, K., Znamirowska, A., Kalicka, D., & Zagula, G. (2017). Fortification of yoghurts with calcium compounds. Journal of Elementology, 22 (3), 869-879. http://dx.doi.org/10.5601/jelem.2016.21.4.132
Trisnaeni, S. (2012). The effect of polyethylene glycol and rhodamine B on silver nanoparticles as metal pollutant inductors in tiger prawns (Panaeus monodon). Thesis. University of Indonesia.
Wardhani, D. H., Maharani, D. C., & Prasetyo, E. A. (2015). The influence of corn milk production method, ratio, and fermentation time on the characteristics of sweet corn yoghurt. Momentum, 11 (1), 7-12.
Widagdha, S., & Nisa, F. C. (2014). The effect of adding grape juice (Vitis vinifera L.) and fermentation time on the physicochemical characteristics of yoghurt (In Press January 2015). Journal of Food and Agro-Industry, 3 (1), 248-258.
Widiastuti, A., & Judiono. (2017). The influence of substituting sweet Lablab purpureus L. bean extract and skim milk on the organoleptic properties, pH value, and total lactic acid bacteria of Lablab purpureus L. bean yoghurt. Media Gizi Indonesia, 12 (1), 72-79. http://dx.doi.org/10.20473/mgi.v12i1.72-79
Yerlikaya, O., Saygili, D., & Akpinar, A. (2020). Evaluation of antimicrobial activity and antibiotic susceptibility profiles of Lactobacillus delbrueckii Subsp. Bulgaricus and Streptococcus thermophilus strains isolated from commercial yoghurt starter cultures. Food Science and Technology, 41 (2), 418-425. http://dx.doi.org/10.1590/fst.03920
You, J. Luo, Y., & Wu, J. (2014). Conjugation of ovotransferrin with catechin shows improved antioxidant activity. Journal of Agricultural and Food Chemistry, 62 (12), 2581-2587
Downloads
Published
Issue
Section
License
Copyright (c) 2024 Berliana Shodiq, Umi Lailasari, Dimas Teguh Prasetiyo, Ridho Pambudi, Muhammad Alfan Nurdin
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
