Virtual Booth

Yogurt is fermented milk made from milk fermentation by Lactobacillus bulgaricus and Streptococcus thermophilus. Yogurt is abundant in protein, calcium, vitamins, and live cultures which help to improve the bacteria in the intestinal tract. Pineapple wastes such as pomace contribute as the major waste produced from the industries that utilize pineapple as their main ingredient. Pineapple pomace contains dietary fiber, antioxidants, and enzymes, making it an attractive ingredient in food products. Reutilizing pineapple pomace is able to ensure the sustainability of the economy as well as improving the environment. This study was conducted to determine the physical and chemical properties of yogurt enriched with 5% (F1), 10% (F2) and 15% (F3) pineapple pomace as well as its effect on bacterial growth. The analyses conducted are crude fiber content, total soluble solids, color, pH, total acidity, moisture content, and bacterial growth. F3 yogurt shows the highest value in crude fiber content with 2.77±0.27g/100g and the lowest is in F1 (0.57±0.00g/100g). F3 also shows the highest result in total soluble solid with 16.60±0.69ºBrix compared to F1 with 10.87±0.12ºBrix. Total acidity for F1 is the highest with 0.56±0.13%, while all formulations show no significant in pH value. F1 shows a highest value in moisture content with 55.73±0.67% compared to the lowest in F3 with 20.51±2.86%. F1 shows highest in bacteria count with 3.61x10^8 CFU/g while the lowest is in F3 with 2.68x10^7 CFU/g. This results shows that pineapple pomace has the potential to be an alternative ingredient for fiber enhancement in yogurt production.