KARAKTERISTIK YOGHURT DENGAN PENAMBAHAN PISANG (MUSA PARADISIACA) DAN KAYU MANIS (CINNAMOMUM VERUM)
DOI:
https://doi.org/10.23969/jp.v11i02.53251Keywords:
Yogurt, Banana, Cinnamon, Antioxidant activity, Organoleptic characteristicsAbstract
Yogurt is a probiotic beverage widely consumed due to its beneficial effects on digestive health and immune function. Efforts to improve yogurt quality can be achieved through the incorporation of natural ingredients such as bananas, which are rich in prebiotics, and cinnamon, which contains antioxidant compounds. This study aimed to analyze the characteristics of yogurt supplemented with different banana varieties (Raja banana, Ambon banana, and Kepok banana) and cinnamon at concentrations of 1% and 2%. The research employed an experimental method with a quantitative approach. The observed parameters included protein content, total lactic acid, antioxidant activity, pH, organoleptic characteristics, and hedonic acceptance. Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that the addition of banana varieties and cinnamon concentrations significantly affected the characteristics of yogurt. The treatment using Kepok banana with 2% cinnamon produced the highest protein content (5.57%) and pH value (4.65), while Raja banana with 2% cinnamon resulted in the highest antioxidant activity (46.84%). Organoleptic evaluation indicated that the addition of bananas and cinnamon improved the color, aroma, taste, and texture of yogurt. The best formulation was yogurt supplemented with Raja banana and 2% cinnamon, as it exhibited the highest antioxidant activity and favorable sensory characteristics.
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