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All Journal Jurnal Peternakan Indonesia Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Ternak Jurnal Abdimas Indonesia : Jurnal Abdimas Indonesia Livestock and Animal Research Journal of Agriculture and Animal Science
Citra Nurma Yunita
Universitas Muhammadiyah Kotabumi
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Effect Of Red Dragon Fruit Peel Extract On The Physicochemical Quality Of Greek Yogurt Youfind Rahma Amalia Islami; Natasya Virdinia Resita Dewi; Kirana Zahra’ Kalista Anastasia; Citra Nurma Yunita; Anif Mukaromah Wati; Premy Puspitawati Rahayu
Jurnal Ternak Vol. 17 No. 1 (2026): Juni, 2026
Publisher : UNIVERSITAS ISLAM LAMONGAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jt.v17i1.298

Abstract

Greek yogurt is a fermented milk product characterized by a thick texture, high protein content, and physiological benefits for digestive health. Product development efforts focus on enhancing its functional value and sensory attributes. Red dragon fruit peel extract (RDFP) contains bioactive compounds such as anthocyanins and polyphenols, which serve as natural antioxidants and potential natural colorants in dairy products. This study aims to evaluate the effect of adding RDFP on the physicochemical properties of Greek yogurt. A Completely Randomized Design (CRD) was applied with four treatments and four replications, consisting of a control (T0), 10% RDFP (T1), 20% RDFP (T2), and 30% RDFP (T3). Data were analyzed using ANOVA followed by Duncan’s multiple range test. The results indicated that RDFP significantly (P < 0.01) influenced total acidity, moisture content, total solids, water holding capacity (WHC), syneresis, antioxidant activity, and color parameters (L*, a*, b*). Significant effects (P < 0.05) were also observed on pH and viscosity, while protein and fat contents did not differ significantly (P > 0.05). The measured values ranged as follows: pH (4.02–4.60), total acidity (2.39–2.75%), protein (2.93–3.40%), fat (11.28–16.18%), moisture (81.51–85.09%), total solids (14.91–18.49%), WHC (67.12–91.60%), syneresis (6.43–37.93%), viscosity (7156.00–9954.50 mPa), antioxidant activity (6.56–225.46 µmol TE/g), L* (80.72–92.47), a* (−1.19–10.90), and b* (10.24–16.08). Overall, the addition of 30% RDFP produced the best balance of visual appeal and functional quality in Greek yogurt.
Pengaruh Ekstrak Kayu Manis (Cinnamomum sp.) terhadap Sifat Fisikokimia dan Fungsional Greek Yoghurt Rendah Lemak: Effect of Cinnamon Extract (Cinnamomum sp.) on the Physicochemical and Functional Properties of Low-Fat Greek Yogurt Citra Nurma Yunita; Reo Radius Falah; Sri Septiana
Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science) Vol 28 No 2 (2026): Jurnal Peternakan Indonesia
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jpi.28.2.88-97.2026

Abstract

This study aimed to analyze the effect of cinnamon extract (Cinnamomum sp.) addition on the physicochemical properties and functional value of low-fat Greek yogurt and to determine the best treatment concentration producing optimal product characteristics. The study employed a Completely Randomized Design (CRD) consisting of four treatments and four replications, namely without cinnamon extract addition (P0), 1% cinnamon extract (P1), 3% cinnamon extract (P2), and 6% cinnamon extract (P3). The observed parameters included pH, fat content, viscosity, and IC50 antioxidant activity. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s multiple range test when significant differences were detected. The results showed that the addition of cinnamon extract had a highly significant effect (P<0.01) on all observed parameters. The pH values ranged from 3.44–3.63, fat content from 0.47–1.16%, viscosity from 1839.25–2483.00 mPa’s, and IC50 antioxidant activity from 97.02–248.34 µg/mL. Higher concentrations of cinnamon extract decreased pH, fat content, viscosity, and IC50 values. Lower IC50 values indicated higher antioxidant activity due to the bioactive compounds present in cinnamon extract. Treatment P3 with 6% (v/v) cinnamon extract produced the best product characteristics with the highest antioxidant activity and the lowest fat content. Therefore, cinnamon extract has the potential to be utilized as a natural functional ingredient in the development of low-fat dairy-based Greek yogurt.
Co-Authors Amirah Inas Widiawati Anggi Kemala Anggita Indrian Anif Mukaromah Wati Bintang Asadel Cut Tasya Nur Laylita Desi Unur Devi Kusuma Pradana Dewi Lestari Dewi Lestari Djalal Rosyidi Dwi Setiawan Elsa Nursafitri Falah, Reo Radius Fathimah Fathimah Firman Jaya Imam Tohari Kirana Zahra’ Kalista Anastasia Lilik Eka Radiati Manik Eirry Sawitri Mulia Winirsya Apriliyani Natasya Virdinia Resita Dewi Negrita Rizki Anggraini Premy Puspitawati Rahayu Purwadi Purwadi Rani Saputri Reni Dwi Agustin Reo Radius Falah Reo Radius Falah Reza Fahlevi Sari Dewi Sari Dewi Sri Puji Lestari Sri Septiana Youfind Rahma Amalia Islami Zakiatun Nufus