Pengaruh Penambahan Ekstrak Daun Jambu Biji (Psidium guajava L.) pada Yoghurt Santan Kelapa (Niyoghurt) sebagai Pangan Fungsional

Abstract

This research examines the potential for using coconut milk as an alternative yogurt base, with the addition of guava leaf extract to increase the antioxidant value. Coconut milk was chosen because of its creamy and smooth properties, while guava leaves are known to be rich in flavonoids, which act as antioxidants. Through a factorial Completely Randomized Design (CRD), the variables studied included two types of guava leaves (red and white) and three levels of extract concentration (3%, 4% and 5%). Assessments were carried out on chemical composition including water, ash, fat, protein content, as well as measurements of pH, total lactic acid and antioxidant capacity. Sensory evaluation includes assessing color, aroma, taste and texture. The analysis results showed significant differences in many parameters based on the type of leaf used and the extract concentration. Protein, total lactic acid, and organoleptic parameters such as color, texture, taste were significantly affected by the type of guava leaves (p<0.01), while fat content and antioxidant activity also showed differences but with a lower level of significance (p<0.05). There were no significant differences in the water content, ash and aroma of niyoghurt (p>0.05). With regard to extract concentration, significant differences were observed in most of the parameters studied, including effects on color, aroma, texture, and taste (p<0.01), with pH showing low sensitivity (p<0.05) and no apparent effect on water content and ashes. From the interaction between leaf type and extract concentration, striking differences were recorded in the sensory aspects of niyoghurt, whereas in the main chemical components and pH values, the reported changes did not show statistical significance. From this study, it can be suggested that the addition of guava leaf extract to coconut milk yoghurt not only has the potential to improve the antioxidant profile but also affects the physicochemical and sensory characteristics, which is promising for the development of new functional food products.