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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak
Dewi, Cecilia Shinta
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The Addition Effect of Parijoto (Medinilla speciosa) Puree for Postbiotic-Probiotic Yogurt and Extract for Nanoparticle Yogurt on the Physicochemical, Microbiological, Antibacterial, and Organoleptic Properties Armeyliasari, Fara Brilian; Sinaga, Kresentia Verena; Noronha, Wihelmina Fransisca Pascoela; Dewi, Cecilia Shinta; Saleha, Rischa Amalia; Fardiaz, Dedi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 20 No. 3 (2025)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2025.020.03.6

Abstract

Various forms, including puree and extract nanoparticles, affect the physicochemical, microbiological, and sensory properties of yogurt. Yogurt was produced from fresh cow’s milk fermented with Lactobacillus bulgaricus and Streptococcus thermophilus, with parijoto added at concentrations of 0%, 5%, 10%, 15%, and 20%. The studies were conducted using a Completely Randomized Design (CRD) with 4 replications. Parameters observed included pH, soluble protein, microstructure and mineral profile (postbiotic yogurt with puree); pH, Lactic Acid Bacteria (LAB) and antimicrobial (probiotic yogurt with puree); fat content, total acidity, and organoleptic properties (nanoparticle yogurt with extract). Data were analyzed using ANOVA, followed by Duncan’s Multiple Range Test (DMRT) or regression analysis when significant differences occurred. Results showed that postbiotic yogurt with puree significant affected (p < 0.05) the pH value (3.65-4.12); soluble protein (6.00-6.98 mg/mL) remained unaffected; FESEM-EDS analysis revealed a homogeneous microstructure with evenly distributed mineral elements; mineral mapping of carbon, oxygen, calcium, potassium, chlorine, magnesium, sodium and phosphorus. The result of probiotic yogurt with puree with the pH 3.53-3.58; LAB viability (8.11-9.41 log CFU/mL), while the highest LAB growth occurred at 10% parijoto concentration, whereas higher concentrations reduced bacterial viability due to phenolic compounds; fortified yogurt exhibited strong antibacterial activity against Escherichia coli and Salmonella typhi (11-20 mm inhibition zones). The result of nanoparticles yogurt with extract significantly reduced fat content (3.76-2.56%) and slightly decreased total acid (1.3315-1.2142%) with higher concentrations leading to lower sensory acceptance in taste, color, texture, and aroma. In conclusion, parijoto fruit fortification enhanced probiotic viability and antibacterial activity while influencing pH, fat, and sensory properties. Yogurt fortified with parijoto shows potential as a functional food with improved probiotic and antimicrobial characteristics, though optimization of concentration is needed to maintain desirable sensory quality.
Physicochemical, Microbiological, Antimicrobial, and Sensory Characteristics of Postbiotic Yogurt Enriched with Parijoto Fruit (Medinilla speciosa) Puree Pranata, Jony; Hasana, Zahriatus Yuta Laila; Rahima, Ghianaya Fauza; Kurniawan, Adif; Dewi, Cecilia Shinta; Saleha, Rischa Amalia
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 1 (2026)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2026.021.01.5

Abstract

Postbiotic yogurt has emerged as a functional dairy product suitable for consumers who cannot tolerate live probiotics. The addition of natural bioactive-rich ingredients, such as parijoto fruit (Medinilla speciosa), may enhance its quality and functionality. This study aimed to evaluate the effect of parijoto fruit puree on the physicochemical, microbiological, antimicrobial, color, and sensory properties of postbiotic yogurt. The research was conducted from August to September 2025 using an experimental laboratory method with a Completely Randomized Design (CRD). Five levels of parijoto puree were applied: 0%, 5%, 10%, 15%, and 20%, each with four replications, resulting in 20 experimental units. Postbiotic yogurt was produced from fresh cow’s milk fermented with Lactobacillus bulgaricus and Streptococcus thermophilus, followed by thermal inactivation. Parameters observed included pH, moisture, protein, fat, viscosity, total acidity, total lactic acid bacteria (LAB), color characteristics (L*, a*, b*), antimicrobial activity against Escherichia coli and Salmonella typhi, and sensory attributes (taste, color, aroma, and thickness). Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test. The results showed that parijoto puree significantly affected moisture content, total LAB, color parameters, total acidity, fat content, and sensory attributes of taste, color, and aroma (p < 0.01), but had no significant effect on pH, protein content, viscosity, thickness, or antimicrobial activity (p > 0.05). Higher concentrations reduced LAB counts and fat content, increased acidity, and darkened color. In conclusion, parijoto puree has potential as a functional ingredient, but its concentration must be optimized.
Effect of Parijoto (Medinilla speciosa) Fruit Nanoparticle Extract on Physicochemical Properties, Microstructure, and Functional Characteristics of Yogurt Simanjuntak, Tirza Lamtiar Anastasia; Setyowati, Ayumi; Sari, Widya Yuni Puspita; Habibah, Vindy Nur; Dewi, Cecilia Shinta; Saleha, Rischa Amalia; Fardiaz, Dedi
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 1 (2026)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2026.021.01.6

Abstract

Milk is a widely consumed and nutritious food, while parijoto fruit (Medinilla speciosa) contains bioactive compounds such as flavonoids, tannins, alkaloids, saponins, and anthocyanins with antioxidant and antimicrobial properties. However, the effectiveness of these compounds may decrease when incorporated into dairy products. Nanoparticle technology offers a promising approach to enhance their stability, availability, and functionality. This study aimed to evaluate the effects of parijoto fruit extract nanoparticles on the physicochemical, microbiological, microstructural, mineral, and functional properties of yogurt. The experiment used a Completely Randomized Design (CRD) with five concentrations of parijoto extract nanoparticles (0%, 2.5%, 5%, 7.5%, and 10%) and four replications. Yogurt was produced using Streptococcus thermophilus and Lactobacillus bulgaricus as starter cultures. Observed parameters included pH, moisture content, soluble protein, total lactic acid bacteria (LAB), total titratable acidity, color characteristics (L*, a*, b*), antimicrobial activity against Escherichia coli and Salmonella typhi, antioxidant activity (DPPH), microstructure, and mineral composition. Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT) or non-parametric tests when appropriate. Results showed that nanoparticle addition significantly affected (p < 0.01) pH, total LAB, color, antioxidant activity, microstructure, and mineral profile. Increasing concentrations lowered pH (3.95–3.62), reduced LAB counts, and enhanced antioxidant activity, with the strongest effect at 10% (IC?? 38.57 ppm). Other parameters showed no significant differences. Overall, parijoto extract nanoparticles improved yogurt functionality and quality, indicating strong potential as a functional dairy ingredient.
Quality Enhancement of Probiotic Yogurt Parijoto Fruit (Medinilla speciosa) Fortification Physicochemical, Microbiological, Structural, and Sensory Evaluation Kusuma, Valentina Carladhea; Maula, Agnis Dianatul; Sumbaga, Nariswari Prabaswara; Dewi, Cecilia Shinta; Radiati, Lilik Eka; Armaini
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 21 No. 1 (2026)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2026.021.01.7

Abstract

The increasing consumption of dairy products in Indonesia is often limited by the short shelf life and low stability of fresh milk. One strategy to improve the functional value of dairy products is by processing milk into probiotic yogurt and enriching it with natural bioactive ingredients. Parijoto fruit (Medinilla speciosa), an indigenous Indonesian plant rich in phenolic compounds, flavonoids, anthocyanins, and minerals, has strong potential as a functional additive in fermented dairy products. This study aimed to evaluate the effect of parijoto fruit puree on the physicochemical and microbiological characteristics of probiotic yogurt. The experiment used a Completely Randomized Design (CRD) with five levels of parijoto puree (0%, 5%, 10%, 15%, and 20%) and four replications. Observed parameters included pH, titratable acidity, moisture content, protein content, total lactic acid bacteria (LAB), color characteristics, as well as microstructure and mineral profile using FESEM-EDS analysis. Results showed that parijoto puree significantly affected pH, titratable acidity, color, and total LAB, but did not significantly influence moisture content. Increasing concentrations decreased pH and increased acidity due to organic acids in the fruit. Protein content tended to decline at higher concentrations, while LAB counts decreased, likely due to antimicrobial compounds such as flavonoids and tannins. Color intensity, especially redness, increased with higher concentrations because of anthocyanin pigments. Microstructural analysis indicated a more compact gel network at moderate concentrations, while mineral analysis confirmed the presence of essential elements such as Ca, K, P, Mg, and Na. In conclusion, parijoto fruit puree improves yogurt characteristics and has potential as a functional ingredient.
Co-Authors Armaini Armeyliasari, Fara Brilian Dedi Fardiaz Habibah, Vindy Nur Hasana, Zahriatus Yuta Laila Kurniawan, Adif Kusuma, Valentina Carladhea Lilik Eka Radiati Maula, Agnis Dianatul Noronha, Wihelmina Fransisca Pascoela Pranata, Jony Rahima, Ghianaya Fauza Saleha, Rischa Amalia Sari, Widya Yuni Puspita Setyowati, Ayumi Simanjuntak, Tirza Lamtiar Anastasia Sinaga, Kresentia Verena Sumbaga, Nariswari Prabaswara