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VOL. 11, ISSUE 3 (2026)
Effect of pandan (Pandanus amaryllifolius) leaf extract addition on the shelf life of stirred yogurt
Authors
Eka Wulandari, Dicky Tri Utama, Lilis Suryaningsih
Abstract
Stirred yogurt is one of the many
fermented milk products developed as food functional through addition material
natural containing compound bioactive. Pandanus leaves (Pandanus
amaryllifolius) are known own flavonoid content, compounds phenolics,
tannins, and potential alkaloids play a role as antioxidants and antimicrobials
so that expected can maintain yogurt quality during storage. Research This aim for
evaluate the effect of storage time to pH value, total bacteria, and number
bacteria sour lactate in stirred yogurt added with 10% extract pandan
leaves. Research use Design Random Complete (RAL) with Onefactors namely
storage time on days 1, 6, and 10. The parameters observed includes pH, total bacteria,
and number bacteria sour lactate. Data analyzed use analysis variety (ANOVA),
then to be continued with Duncan's test at the level 5% significance. Research
results show that the storage period influential significant (P<0.05)
against all observed parameters. The pH value increased in a way significant
from 4.19 on day 1 to 4.60 on day 10. In contrast, total bacteria decrease from
8.63 to 7.16 log CFU/mL, while amount bacteria sour lactate decrease from 7.60
to 7.06 log CFU/mL during storage. Although happen decreas, amount bacteria
sour lactate at the end storage Still is above 10⁷ CFU/mL so Still fulfil
minimum recommended range for fermented milk products cultured liveResults
study show that addition of 10% extract pandan leaves have potential applied as
material experience in development stirred yogurt with quality fixed
microbiological awake during storage cold.
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Pages:133-136
How to cite this article:
Eka Wulandari, Dicky Tri Utama, Lilis Suryaningsih "Effect of pandan (<i>Pandanus amaryllifolius</i>) leaf extract addition on the shelf life of stirred yogurt". International Journal of Food Science and Nutrition, Vol 11, Issue 3, 2026, Pages 133-136
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