Utilization of Local by-products for Functional Dairy Products Aju Tjatur Nugroho Krisnaningsih1*, Premy Puspitawati Rahayu2, Maris Kurniawati1
1.Faculty of Animal Husbandry, Universitas PGRI Kanjuruhan Malang, Jl. S. Supriadi 48 Malang, 65148, Indonesia.
2.Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang, 65141, Indonesia
Changes in people^s lifestyles through the implementation of a good food diet are carried out by consuming foods containing bioactive compounds. ^Functional milk products contain bioactive components to improve metabolism, the immune system and digestion. Optimization of functional milk products can be enriched through fortification of by-products that are rarely utilized, even though they have the potential to be explored and developed as natural antioxidants. The addition of dragon fruit skin extract at a concentration of 5% produces the best red bean sprout milk yogurt with pH (4.34), viscosity (4006 mPas), antioxidants (26.17%RSA), and sensory (4.02). Yogurt drink with the addition of 3% mangosteen skin extract has a viscosity value of 74.65 cp, lightness (L) 79.89, redness (a *) 0.14 yellowness (b *) 2.32, organoleptic test of viscosity with a score of 2.84 (slightly thick), organoleptic test of color 3.52 (brownish white) and organoleptic test of texture with a score of 2.12 (rather smooth). Based on several research results, it shows that the potential of local by-products can provide significant results for use in functional milk products.
Keywords: by-product- functional dairy products
Topic: Animal Products and Sustainable Post-Harvest Technology
