OPTIMIZATION OF KECOMBRANG FLOWER EXTRACT AND MALTODEXTRIN CONCENTRATION IN YOGURT POWDER PRODUCTION USING THE SIMPLEX LATTICE DESIGN METHOD

Abstract

Yogurt has a short shelf life, but making yogurt powder can help it last longer. Adding kecombrang flower extract can improve the properties of yogurt. The aim of this study was to determine the individual effects, optimal conditions, and the physical, chemical, and sensory characteristics of yogurt powder with kecombrang flower extract and maltodextrin concentration. The research used a method called Completely Randomized Design (CRD) with the Simplex Lattice Design (SLD) optimization method. They looked at different levels of kecombrang flower extract (2.5-7.5%) and maltodextrin (15-20%). The best results came from using 7.5% kecombrang flower extract and 15% maltodextrin, with antioxidant activity of 87.46 ± 1.42%, moisture content of 3.39 ± 0.20%, pH of 3.37 ± 0.02, total LAB of 3.5 x 107 ± 0.58 cfu/g, and rehydration time of 20 ± 0.48 seconds. In sensory analysis, color had a significant effect, but taste, aroma, texture, and overall preference did not.