SENSORY CHARACTERISTICS OF YOGHURT POWDER WITH THE ADDITION OF KECOMBRANG EXTRACT (Etlingera elatior)

  • Rifda Naufalin Universitas Jenderal Soedirman
  • Gunawan Wijonarko Agricultural Faculty, Jenderal Soedirman University
  • Rumpoko Wicaksono Agricultural Faculty, Jenderal Soedirman University
  • Icuk Rangga Bawono Economics and Business Faculty, Jenderal Soedirman University
DOI: https://doi.org/10.20884/2.procicma.2024.3.1.10315

Abstract

Yogurt is fermented dairy products that play an important role in the balance of microflora in the human digestive system. The functional properties of yogurt can be improved by adding bioactive components from kecombrang extracts.. One alternative to increase the shelf life of yoghurt without destroying its nutritional value is by producing ready-to-drink yoghurt powder. The powdering method utilized is foam mat drying. Foam mat drying offers the advantage of being an easily applicable drying method.. The aim of this research is to determine the sensory characteristics of yoghurt powder with the addition of kecombrang. The experimental design used is a Completely Randomized Design (CRD) with factors kecombrang extract concentration and maltodextrin concentration. The results indicate that variations in kecombrang extract concentration and maltodextrin concentration significantly impact the sensory characteristics of yogurt powder.

Published
2024-02-12
How to Cite
NAUFALIN, Rifda et al. SENSORY CHARACTERISTICS OF YOGHURT POWDER WITH THE ADDITION OF KECOMBRANG EXTRACT (Etlingera elatior). Proceeding ICMA-SURE, [S.l.], p. 15-20, feb. 2024. ISSN 2808-2702. Available at: <https://jos.unsoed.ac.id/index.php/eprocicma/article/view/10315>. Date accessed: 12 july 2025. doi: https://doi.org/10.20884/2.procicma.2024.3.1.10315.
Citation Formats
Issue
Proceeding The 6th International Conference on Multidisciplinary Approaches for Sustainable Rural Development
Section
Articles