Sumardi, - (2022) Physical and Chemical Characteristics of Milk Pudding using Red Dragon Fruit (Hylocereus polyrhizus) for Elderly. In: Seminar Nasional Dies Natalis Ke-56 Universitas Atma Jaya Yogyakarta.
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Abstract
Elderly needs more nutrient-dense food due to the decrease in the body's physiological functions and its ability to meet nutritional intake, especially high-quality protein to maintain muscle protein anabolism, reduce progressive loss of muscle mass during aging, and improve physical abilities. Milk pudding is one type of soft textured and high protein dessert that is easy to chew and swallow. Red dragon fruit puree might improve the nutritional quality of snack intake in the elderly. The purpose of this study was to determine the physical and chemical characteristics of milk pudding products enriched with red dragon fruit puree. This study used 4 formulations, namely control and dragon fruit puree : milk ratio of 1:6, 1:3, and 1:2. Physical testing includes hardness and springiness texture tests. Chemical testing includes water content, antioxidants, and insoluble dietary fiber analysis. The addition of red dragon fruit puree decreased the hardness and springiness of the milk pudding, and increased the water content, antioxidants, and insoluble dietary fiber of the milk pudding. Milk pudding F3 (dragon fruit puree: milk = 1:2) showed the best results, especially on antioxidant activity and insoluble dietary fiber content of milk pudding. Keywords: dragon fruit, milk pudding, elderly Abstrak
| Item Type: | Conference or Workshop Item (Paper) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology |
| Divisions: | Book Publication |
| Depositing User: | Mr Sumardi . |
| Date Deposited: | 26 Apr 2023 04:15 |
| Last Modified: | 27 Apr 2023 03:35 |
| URI: | http://repository.unika.ac.id/id/eprint/26416 |
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