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All Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat ad-Dawaa : Journal of Pharmaceutical Sciences Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat JIFI (Jurnal Ilmiah Farmasi Imelda) Sinteza Journal Pharmacy of Tanjungpura
Najini, Robby
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Journal : Sinteza

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Pengembangan Yogurt Bunga Telang (Clitoria ternatea L.) menggunakan Pemanis dan Penstabil: Studi Sensoris dan Fisikokimia Aprianti, Indah; Najini, Robby
Sinteza Vol. 5 No. 2 (2025): August
Publisher : Universitas Hamzanwadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29408/sinteza.v5i2.30877

Abstract

Yogurt is a fermented dairy product typically produced using lactic acid bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus. It is widely recognized for its health benefits, particularly in supporting gut microbiota balance. In recent years, incorporating natural ingredients into yogurt formulations has gained increasing attention, as consumers seek functional foods with added health value. One such ingredient is telang flower, which has been recognized for its richness in antioxidants and anthocyanins. Moreover, it contains polyphenolic compounds like catechins, which are associated with improved metabolic activity and increased fat oxidation, potentially supporting weight control. Ongoing innovations in yogurt development aim to enhance its flavor, texture, and stability, often by incorporating sweeteners and thickening agents. This study aimed to evaluate the sensory properties and consumer acceptability of telang flower yogurt formulated with varying concentrations of natural sweetener (honey) and thickening agent/stabilizer (carboxymethyl cellulose, CMC), and to characterize the physical and chemical attributes of the optimum formula. Four formulations were developed using different concentrations of honey (0%, 10%, 15%, and 20%) and CMC (0%, 1%, 1.5%, and 2%). Formulation FIV, consisting of 20% honey and 2% CMC, achieved the highest level of preference among all tested variants. A vibrant purple color, dense texture, pleasantly acidic aroma, and well-balanced sweetness contributed to its superior sensory profile. This formula exhibited favorable physicochemical characteristics, with a pH of 4.34 and a viscosity of 1910 cP. Increasing honey and CMC concentrations were found to improve both consumer acceptability and the overall sensory.
Co-Authors Alghifary, M Husain Haekal Ardi Kurniawan Chang, Samuel Crishanzen Delima Fajar Liana Erwansani, Enggy Fahmi, Ayu Aulia Uly Fajar Nugraha Faradilla, Aulia Hadi Kurniawan, Hadi Hafrizal Riza, Hafrizal Hariyanto IH Indah Aprianti Indri Kusharyanti Mahyarudin, Mahyarudin Maulana, Muhammad Ali Mita Mita, Mita Mufida, Amanda Rosidatul Muhammad Andre Reynaldi Nera Umilia Purwanti, Nera Umilia Nuraini, Risa Nurul Hanifah Putri, Alifa Rapaella Fadia Tito Rafika Sari Rahmawati, Nadia Ropiqa, Meri Shoma Rizkifani Sri Wahdaningsih Syalsabila, Regitha Rianda Tafwidhah, Yuyun Tirta, Catur Rida Wulan Safitri, Wulan Yoga Pramana Yuswar, Muhammad Akib