Abstract:
Stabilizers in yoghurt enhance texture and
prevent whey separation in yoghurts. Gelatin is commonly
used as the primary stabilizer in yoghurt. For various
health and ethical reasons, consumers might opt to refrain
from gelatin, often driven by concerns related to animal
welfare and treatment. In this study, plant-derived
stabilizers, particularly Terminalia arjuna (Kumbuk)
leaf extract, was explored as an alternative to gelatin
in set yoghurt. Terminalia arjuna offers additional
nutritional benefits such as antibacterial,
antimicrobial, and antioxidant properties while
possessing stabilizing power. This study
investigated the physicochemical, microbiological,
and sensory characteristics of set yoghurt incorporated
with kumbuk leaf extract. The experimental design
followed a completely randomized design (CRD) with
four treatments: a control group using 0.6% gelatin, and
three experimental groups using 0.4%, 0.6%, and
0.8% kumbuk leaves extracts. Set yoghurts were assessed
for pH, titratable acidity, syneresis, and sensory
evaluation, and viability of fermentative bacteria
(Streptococcus thermophiles and Lactobacillus
bulgaricus) over 21 days at refrigerated storage.
