Use of Terminalia arjuna (Kumbuk) Leaves as a Plant-derived Stabilizer to Replace Gelatin in Set Yoghur

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.