A. Damayanti, Z.A.S. Bahlawan, A. Putri, D.F. Salwa, N. Nurjaya
Tropical almond nut (Terminalia catappa Linn) seeds have potential to be developed into yogurt because has a high nutritional content. In addition, honey has potential to be used as substitute for sugar in process of making yogurt. This research aims to determine effect of variations concentration honey in Tropical almond nut seed yogurt on the protein content to achieve food security. Variation of addition honey in this research is 6% (w/v), 8% (w/v), and 10% (w/v). Analysis protein content carried out using Kjeldahl method. The results showed that protein content in Tropical almond nut seed yogurt with addition of honey with concentration of 6% (w/v) is 3.06%, 8% (w/v) is 3.11%, and 10% (w/v) is 3.116%. These results had met the requirements of Indonesian National Standards (SNI) number 2981: 2009. The highest protein content was found in yogurt with the addition of 10% (w/v) honey with analysis result of 3.13%. © Published under licence by IOP Publishing Ltd.
Department of Chemical Engineering, Faculty of Engineering, Universitas Negeri Semarang, Semarang, 50229, Indonesia
