Five students led by Rifaldi Fadilah (Fapet) and his four colleagues, Muhammad Alfan Nurdin (Fapet), Dimas Teguh Prasetiyo (Fapet), Umi Lailasari (Fapet) and Renaldy Afif Atho’ulloh (Vocational) made Goat’s Milk Yogurt from Black Glutinous Rice Extract (Orza sativa L indica) and tuna fish bones.
The yogurt made is useful for preventing obesity and increasing immunity during the COVID-19 pandemic.
“Consumption of yogurt fermented by lactic acid bacteria can improve digestive health which is mediated through intestinal microflora, and intestinal transit, so that yogurt can become an immune-boosting drink that plays an important role in increasing immunity,” said team leader, Rifaldi.
Rifaldi explained that goat’s milk was deliberately chosen as the main raw material for making yogurt since it contains 4.3% protein and 2.8% fat which is relatively better than cow’s milk protein content with 3.8% protein and 5.0% fat.
“Therefore, we turned goat’s milk into yogurt as a nutritious food that many people like,” said Rifaldi
Extracts from black glutinous rice have been shown to have various biological activities such as antioxidant, antihyperglycemic, antihyperlipidemic, antiglycation, and anti-inflammatory activities.
“The antioxidant function has various benefits in preventing various degenerative diseases, such as the prevention of cardiovascular disease by inhibiting and reducing cholesterol levels in the blood caused by LDL oxidation or anthocyanins protecting fat cell membranes from oxidation,” said Rifaldi
While nano calcium from tuna bones has good bioavailability so that it can increase calcium absorption in an effort to meet daily needs of calcium intake.
Rifaldi explained that in the process of making yogurt, the team will first pasteurize goat’s milk and black glutinous rice extract to kill pathogenic microorganisms in the milk.
“After pasteurization, the milk is left or soaked in a container filled with water until the temperature is lowered to 43 C and after that, 3% of starter bacteria are added. The milk that has been added to the starter is tightly closed and incubated for 12 hours and to stop the fermentation process, the milk is put into the refrigerator. The last process is a formulation by adding nanocalcium, sugar, beverage essences and beverage coloring,” said Rifaldi.
Currently, TAGIGOTA has been sold at a price of IDR 8000 for the size of 250 Milli via social media such as Instagram with @tagigota_ account and via whatsapp (085776468789).
“It is planned that TAGIGOTA will also be sold through pharmacies. Until this phase, the permission process is still conducted followed by cooperation in the near future. We will also sell through market places such as Grab food and go food,” said Rifaldi. (RFL/Humas UB/ Trans. Iir).
