Pengaruh Penambahan Ekstrak Daun Pandan (Pandanus amaryllifolius Roxb.) terhadap Kualitas Mikrobiologi dan Organoleptik Yoghurt Susu Kambing Sapera

Abstract

NAZLA YUSIFA NAWAR. The Effect of Pandan Leaf Extract (Pandanus amaryllifolius Roxb.) Addition on Microbiological and Organoleptic Quality of Goat Milk Yoghurt. (Supervised by PENI PATRIANI and NURZAINAH GINTING).

Sapera goat milk yoghurt is a processed milk product with high nutritional value, the quality of which can be influenced by the addition of natural ingredients such as pandan leaf extract. This study aims to determine the effect of adding pandan leaf extract on the microbiological and organoleptic quality of Sapera goat milk yoghurt. Microbiological parameters observed included Total Plate Count (TPC) and Lactic Acid Lacteria (LAB), while organoleptic parameters included color, aroma, and taste. The research was conducted using a 4×2 factorial Completely Randomized Design (CRD) with pandan extract concentration (0%, 1%, 2%, 3%) and storage time (7 and 14 days) as factors, resulting in 8 treatment combinations with 3 repetitions (24 experimental units). TPC and LAB data were analyzed using ANOVA and DMRT (Duncan's Multiple Range Test), while organoleptic data were tested with Kruskal-Wallis and the Mann-Whitney post-hoc test. The results showed that the addition of pandan leaf extract and storage time had a significant effect (P<0.05) on the TPC and LAB tests. The best treatment for the TPC test was obtained at a concentration of 1% (P1W2) with a value of 9.77 log CFU/ml, while for LAB, it was at a concentration of 0% (P0W1) with 8.75 log CFU/ml. The addition of pandan leaf extract also had a significant effect (P<0.05) on the color, aroma, and taste of the yoghurt, but storage time did not have a significant effect on organoleptic properties. The best organoleptic values for color were obtained at P3W2 (2.90), aroma at P3W2 (2.70), and taste at P3W1 (2.78).