The Effect of Addition Lempahong ( Baccaurea lanceolata) Fruit Extract on pH, Organoleptic, and Antioxidants of the Making Yoghurt

Abstract

Yogurt is a dairy product made through a bacterial fermentation process. The addition of lempahong fruit (Baccaurea lanceolata) which contains antioxidant compounds, is expected to add the unique taste of lempahong fruit and as a source of antioxidants as a functional processed animal product. This research was conducted to determine the physical properties with a pH value, determine the quality of yogurt by organoleptic test, and determine the presence of antioxidant activity in yogurt. This study used a completely randomized design with six treatments and four replications, namely yogurt without the addition of lempahong fruit extract, yogurt with 2%, 4%, 6%, 8%, and 10% lempahong fruit extract. The results obtained were a pH value of 4.2 -4.3 from each treatment. The average organoleptic test scored 3 (rather like) and the antioxidant activity test found the strong to very strong category. It could be concluded that adding lempahong fruit extract in yogurt did not significantly affect the pH value. In contrast, it had a significant effect on the organoleptic test and antioxidant activity. The best treatment was obtained from yogurt with the addition of 2% extract.