SPROUTED Glycine max L. YOGHURT WITH TURMERIC AND AROMATIC GINGER RICH IN ANTIOXIDANTS: A DYSLIPIDEMIC FUNCTIONAL DRINK
Hery Winarsi1*, Friska Citra Agustia1, Annisa Indriyani1

1Department of Nutrition, Faculty of Health Sciences, Universitas Jenderal
Soedirman, Purwokerto, 53123, Central Java, Indonesia
*Corresponding author: winarsi12[at]gmail.com

Abstract

Background: Dyslipidemia increases free radicals that trigger oxidative stress, but antioxidant-rich foods can suppress it.
Purpose: This study aimed to develop a formula for sprouted Glycine max L. (edamame bean) yoghurt with turmeric and aromatic ginger (Yo-Glytagin), rich in phenolic antioxidants and crude fiber.
Methods: A factorial randomized block design was employed with three factors: 1st Factor- proportion of sprouted edamame milk to skim milk (P1=90:10, P2=80:20, P3=70:30)- 2nd Factor-lactic acid bacteria (LAB) concentration (B1= 0.3%, B2= 0.5%)- and 3rd Factor-concentration of turmeric and aromatic ginger extract (A1=5%, A2=10%), with three replications. The sprouted edamame milk, skim milk, turmeric-aromatic ginger extract, and 5% sucrose were mixed and heated to boiling. The mixture was cooled to 40-45^C, then inoculated with the LAB starter. The mixture was incubated at room temperature (27-35^C) for 24 hours to produce Yo-Glytagin, which was then stored in a refrigerator. Total phenolic content was determined using the Folin-Ciocalteu method, and crude fiber was measured using the SNI 01-2891-1992 method. Data were analyzed using ANOVA, followed by DMRT at a significance level of &#945-=0.05, if applicable. The best formula was determined using an effectiveness index (De Garmo et al., 1984).
Results: The best Yo-Glytagin formula consisted of 80 parts sprouted edamame milk and 20 parts skim milk, with 10% turmeric-aromatic ginger and 0.5% LAB. This formula yielded a phenolic antioxidant content of 5,459.56 mg GAE/100g and crude fiber of 2.07%.
Conclusion: This Yo-Glytagin rich in antioxidant, holds potential health benefits for individuals with dyslipidemia.

Keywords: Yo-Glytagin, antioxidant, phenolic, fiber, dyslipidemia

Topic: Nutrition Science and Functional Food Development