Proceedings of the 5th International Conference on Environmentally Sustainable Animal Industry (ICESAI 2024)

<Previous Article In Volume
Next Article In Volume>

Utilization of Local By-products for Functional Dairy Products: A Review

Authors
Aju Tjatur Nugroho Krisnaningsih1, *, Premy Puspitawati Rahayu2, Maris Kurniawati3
1Faculty of Animal Husbandry, Universitas PGRI Kanjuruhan Malang, Jl. S. Supriadi 48, Malang, 65148, Indonesia
2Animal Product Technology, Faculty of Animal Science, Universitas Brawijaya, Malang, 65145, Indonesia
3Faculty of Science and Technology, Universitas PGRI Kanjuruhan Malang, Jl. S. Supriadi 48, Malang, 65148, Indonesia
*Corresponding author. Email: ajutjatur@unikama.ac.id
Corresponding Author
Aju Tjatur Nugroho Krisnaningsih
Available Online 18 April 2025.
DOI
10.2991/978-94-6463-670-3_19How to use a DOI?
Keywords
by-products; functional dairy products; quality
Abstract

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 such as mangosteen peel and dragon fruit peel that are rarely utilized, even though it has natural antioxidant content to be expanded and utilized. Although it possess the potential to be investigated and advanced as natural antioxidants, the inclusion of dragon fruit peel extract at a concentration of 5% produces the finest red bean sprout milk yogurt with pH (4.34), viscosity (4006 mPas), antioxidants (26.17%RSA), and sensory (4.02). The yogurt drink enriched with 3% mangosteen peel extract has a viscosity of 74.65 cp, lightness (L) of 79.89, redness (a*) of 0.14, and yellowness (b*) of 2.32. In the organoleptic tests, viscosity was rated at 2.84 (slightly thick), color was scored 3.52 (brownish white), and texture was rated 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.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the 5th International Conference on Environmentally Sustainable Animal Industry (ICESAI 2024)
Series
Advances in Biological Sciences Research
Publication Date
18 April 2025
ISBN
978-94-6463-670-3
ISSN
2468-5747
DOI
10.2991/978-94-6463-670-3_19How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Aju Tjatur Nugroho Krisnaningsih
AU  - Premy Puspitawati Rahayu
AU  - Maris Kurniawati
PY  - 2025
DA  - 2025/04/18
TI  - Utilization of Local By-products for Functional Dairy Products: A Review
BT  - Proceedings of the 5th International Conference on Environmentally Sustainable Animal Industry (ICESAI 2024)
PB  - Atlantis Press
SP  - 184
EP  - 192
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-670-3_19
DO  - 10.2991/978-94-6463-670-3_19
ID  - Krisnaningsih2025
ER  -