Pengaruh Penambahan Sari Buah Markisa (Passiflora Edulis) terhadap Kualitas Kimia dan Organoleptik Yoghurt

Abstract

Milk is an animal product with complete nutritional quality, making it highly favored by consumers. However, when left unprocessed for too long, milk is easily damaged. One of the most popular method of milk processing is yoghurt production, as yoghurt has a longer shelf life and contains lower levels of lactose, making it safe for individuals with lactose intolerance. Passion fruit contains high levels of nutrients and vitamins, making it potential natural ingredient in yoghurt production for dairy processing innovation and flavor enhancement. This study used a Completely Randomized Desigen (CRD) to examine the effect of different concentrations of passion fruit juice (0%, 10%, 15%, and 20%) on the pH value, protein content, and organoleptic properties of yoghurt, including flavor, taste, color, and texture. The results showed that variations in the concentrations of passion fruit juice had a significant effect on the pH value, protein content, and organoleptic properties of yoghurt, including flavor, taste, color, and texture. The treatment with 15% passion fruit juice was found to be the best, as it produced favorable results and met the Indonesian National Standard (SNI).