KARAKTERISTIK ORGANOLEPTIK DAN FISIK YOGURT DENGAN PENAMBAHAN EKSTRAK HERBAL

This study aimed to evaluate the effect of adding different herb extract including cinnamon, aloe vera, and fenugreek on the organoleptic and physical characteristics of probiotic yogurt. Yogurt formulation consists of cow's milk, starter culture (Streptococcus thermophillus ENCC 0040, Lactobacillus bulgaricus ENCC 0041, Lactobacillus casei FNCC 0090, and Bifidobacterium longum ATCC 15707) and cinnamon, aloe vera and fenugreek extract. The organoleptic characteristics tested included color, flavor, sharpness of herb aroma, sharpness of herb flavor, and viscosity, while the physical properties tested were viscosity and water activity. Organoleptic characteristic data were analyzed by Kruskal Wallis test followed by Mann-Whitney test, while physical data were analyzed using variance analysis. The results showed that the addition of different herb extract had a significant effect (P <0.05) on color, herb aroma, and herb flavor, but had no effect on flavor, viscosity, and water activity of probiotic yogurt.