Yoghurt Fungsional Berbasis Susu Edamame Kaya Protein dan Antioksidan dengan Penambahan Ubi Jalar Ungu dan Pemanis Stevia

Abstract

This study was aimed to evaluate the effect of adding purple sweet potato paste and stevia sweetener on the quality characteristics of edamame milk-based yogurt. The study employed a Complete Randomized Factorial Design with two factors: variations in purple sweet potato paste concentration (0%, 20%, 40%, 60%, 80%) and stevia sweetener concentration (0.25%, 0.50%, 0.75%), each with two replications. The parameters analyzed included moisture content, ash content, fat content, protein content, pH, total lactic acid, antioxidant activity, total sugar, total anthocyanins, total lactic acid bacteria, and organoleptic testing (color, taste, aroma, viscosity, and hedonic properties along with overall acceptance). The results showed that the addition of purple sweet potato paste had a highly significant effect (P<0,01) on water content, ash content, fat content, protein content, pH, total lactid acid, antioxidant activity, total sugar, total anthocyanin, total lactid acid bacteria, and organoleptic scores for color, taste, aroma, viscosity, hedonic colour, hedonic taste, hedonic aroma, hedonic viscosity, and general acceptance. The addition of stevia sweetener had a highly significant effect (P<0,01) on pH, antioxidant activity, organoleptic scores for taste, and general acceptance. Interaction between the two factors had a highly significant effect (P<0,01) on organoleptic scores of taste and general acceptance. P4S2 (60% pasta ubi jalar ungu dan 0,50% pemanis stevia) was the best treatment based on organoleptics which have moisture content 74.59%, ash content 0.81%, fat content 2.74%, protein content 12.17%, pH 4.17, total lactic acid 2.06%, antioxidant activity 79.45%, total sugar 5.22%, total anthocyanins 70.35 mg/100g, total lactic acid bacteria 3.16 × 10⁷ CFU/mL.