The Effect of the Addition of Guava Leaf Extract (Psidium guajava L.) to Coconut Milk Yoghurt (Niyoghurt) as A Functional Food

Authors

Hotnida Sinaga , Dwi Suryanto , Raihan Dary

DOI:

10.29303/jppipa.v9iSpecialIssue.6261

Published:

2023-12-25

Issue:

Vol. 9 No. SpecialIssue (2023): UNRAM journals and research based on science education, science applications towards a golden Indonesia 2045

Keywords:

Coconut Milk, Guava leaf extract, Niyoghurt

Research Articles

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How to Cite

Sinaga, H. ., Suryanto, D. ., & Dary, R. (2023). The Effect of the Addition of Guava Leaf Extract (Psidium guajava L.) to Coconut Milk Yoghurt (Niyoghurt) as A Functional Food. Jurnal Penelitian Pendidikan IPA, 9(SpecialIssue), 585–591. https://doi.org/10.29303/jppipa.v9iSpecialIssue.6261

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Abstract

Niyoghurt is yoghurt made from coconut milk. Coconut milk has a creamier, softer texture, and provides a distinctive taste compared to cow’s milk. Guava leaf contain a flavonoid compound, quercetin, which is antibacterial. This study aimed to evaluate the effect of the addition of guava leaf extract (Psidium guajava L.) to coconut milk yoghurt (niyoghurt) as a functional food. This study aimed to identify the water content, ash content, fat content, protein content, pH, total lactic acid, antioxidant activities, and hedonic color, flavor, taste, and texture from two types guava leaves (guava leaf and crystal guava leaf) and different concentration of extract (3%, 4%, and 5%). The results of the study showed that types of guava leaves had very significantly effects (P<0.01) on protein content, total lactic acid, hedonic color, texture and taste. The concentration of guava leaf extract had a very significantly effect (P<0.01) on fat content, protein content, total lactic acid, antioxidants, hedonic color, aroma, texture and taste, but did not have a significantly effect (P>0.05) on water content and ash content. The interaction between the type and concentration of guava leaf extract had a very significantly effect (P<0.01) on the hedonic color, texture, aroma and taste.

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Author Biographies

Hotnida Sinaga, University of Sumatera Utara

Dwi Suryanto, University of Sumatera Utara

Raihan Dary, Afiliation

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Copyright (c) 2023 Hotnida Sinaga, Dwi Suryanto, Raihan Dary

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