Physical and Chemical Characteristics of Combined Polyherbal Yogurt
Yogurt has become a popular dairy product and is considered a promising candidate for functional food intake. Innovations in yogurt production continue to develop, increasing public interest in yogurt consumption by using herbal plants. The combination of active ingredients from multiple herbal pla...
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University
2025-08-01
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| Series: | Jurnal Ilmu Pertanian Indonesia |
| Online Access: | https://journal.ipb.ac.id/index.php/JIPI/article/view/58217 |
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| author | Salmaa Sayyidah Nazziyah Epi Taufik Kintoko Kintoko |
| author_facet | Salmaa Sayyidah Nazziyah Epi Taufik Kintoko Kintoko |
| author_sort | Salmaa Sayyidah Nazziyah |
| collection | DOAJ |
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Yogurt has become a popular dairy product and is considered a promising candidate for functional food intake. Innovations in yogurt production continue to develop, increasing public interest in yogurt consumption by using herbal plants. The combination of active ingredients from multiple herbal plants may provide higher effectiveness compared to single herbal plants. Lactic acid fermentation in herbal plants significantly increases phenolic and flavonoid levels. This study aims to analyze the effect of polyherbal (green tea, fenugreek seed, and cinnamon) on yogurt with physical and chemical parameters. This study was conducted with the stages of making polyherbal extract, preparing polyherbal yogurt, and analyzing physical (viscosity) and chemical (pH, total titrated acid (TTA), total phenolic content, and total flavonoid content using a completely randomized design with four different polyherbal levels (0%, 1%, 2%, and 3%) in triplicates. Physical and chemical characteristics data were summarized using analysis of variance. The lactic acid fermentation process in yogurt form on polyherbal had a significant effect on chemical characteristics, such as pH, TTA, total phenolic and flavonoid contents. The best treatment level in this research is 3% polyherbal extract addition because it contains the highest total phenolic and flavonoid.
Keywords: fermentation, Lactobacillus bulgaricus, polyherbal, Streptococcus thermophillus, yogurt
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| format | Article |
| id | doaj-art-4eace407862e4973aa3e1212093bf250 |
| institution | Kabale University |
| issn | 0853-4217 2443-3462 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Bogor Agricultural University |
| record_format | Article |
| series | Jurnal Ilmu Pertanian Indonesia |
| spelling | doaj-art-4eace407862e4973aa3e1212093bf2502025-08-20T04:02:22ZengBogor Agricultural UniversityJurnal Ilmu Pertanian Indonesia0853-42172443-34622025-08-0130410.18343/jipi.30.4.675Physical and Chemical Characteristics of Combined Polyherbal YogurtSalmaa Sayyidah Nazziyah0Epi Taufik1Kintoko Kintoko2Department of Animal Production and Technology, Faculty of Animal Science, IPB University, IPB Darmaga Campus, Bogor 16680Department of Animal Production and Technology, Faculty of Animal Science, IPB University, IPB Darmaga Campus, Bogor 16680Study Program of Pharmaceutical Biology, Faculty of Pharmacy, Ahmad Dahlan University, Yogyakarta 55164 Yogurt has become a popular dairy product and is considered a promising candidate for functional food intake. Innovations in yogurt production continue to develop, increasing public interest in yogurt consumption by using herbal plants. The combination of active ingredients from multiple herbal plants may provide higher effectiveness compared to single herbal plants. Lactic acid fermentation in herbal plants significantly increases phenolic and flavonoid levels. This study aims to analyze the effect of polyherbal (green tea, fenugreek seed, and cinnamon) on yogurt with physical and chemical parameters. This study was conducted with the stages of making polyherbal extract, preparing polyherbal yogurt, and analyzing physical (viscosity) and chemical (pH, total titrated acid (TTA), total phenolic content, and total flavonoid content using a completely randomized design with four different polyherbal levels (0%, 1%, 2%, and 3%) in triplicates. Physical and chemical characteristics data were summarized using analysis of variance. The lactic acid fermentation process in yogurt form on polyherbal had a significant effect on chemical characteristics, such as pH, TTA, total phenolic and flavonoid contents. The best treatment level in this research is 3% polyherbal extract addition because it contains the highest total phenolic and flavonoid. Keywords: fermentation, Lactobacillus bulgaricus, polyherbal, Streptococcus thermophillus, yogurt https://journal.ipb.ac.id/index.php/JIPI/article/view/58217 |
| spellingShingle | Salmaa Sayyidah Nazziyah Epi Taufik Kintoko Kintoko Physical and Chemical Characteristics of Combined Polyherbal Yogurt Jurnal Ilmu Pertanian Indonesia |
| title | Physical and Chemical Characteristics of Combined Polyherbal Yogurt |
| title_full | Physical and Chemical Characteristics of Combined Polyherbal Yogurt |
| title_fullStr | Physical and Chemical Characteristics of Combined Polyherbal Yogurt |
| title_full_unstemmed | Physical and Chemical Characteristics of Combined Polyherbal Yogurt |
| title_short | Physical and Chemical Characteristics of Combined Polyherbal Yogurt |
| title_sort | physical and chemical characteristics of combined polyherbal yogurt |
| url | https://journal.ipb.ac.id/index.php/JIPI/article/view/58217 |
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