Physical and Sensory Characteristics of Synbiotic Yogurt with the Addition of Pomegranate Peel Extract (Punica granatum L.)
Winda Fransisca Saragih (a*), Yusni Khairani Tampubolon (a), Siti Widhi Hariestrie (b), Eria Yuni Pratiwi (b), Amelia Arum Ramadhani (c), and Safitri (d)

a) Animal Science Study Program, Faculty of Agriculture, Universitas Sumatera Utara, Prof. A. Sofyan Street No.3, Medan, 20155, Indonesia
*windafransisca[at]usu.ac.id
b) Bachelor Program of Animal Science, Faculty of Agriculture, Universitas Sumatera Utara, Prof. A. Sofyan Street No.3, Medan, 20155, Indonesia
c) Animal Science Study Program, Faculty of Agriculture, Universitas Tanjungpura, Prof. Hadari Nawawi Street, Pontianak, 78121, Indonesia
d) Animal Science Study Program, Faculty of Agriculture, Universitas Tidar, Barito 1, Kedungsari, Magelang, 56116, Indonesia

Abstract

This study examined the impact of addition of pomegranate peel extract (Punica granatum L.) as a functional ingredient on the physical and sensory characteristics of yogurt. The yogurt was made using skim milk powder and the lactic acid bacteria strains Lactobacillus bulgaricus and Streptococcus thermophilus as the main ingredients. The synbiotic yogurt was made using different concentrations of pomegranate peel extract at T0 (control), T1 (0.5%), T2 (1%), and T3 (1.5%). Synbiotic yogurt is susceptible to physical damage, which will have an impact on the decline in its physical and sensory characteristics. Physical characteristic tests include the pH, syneresis and water holding capacity. Sensory analysis was conducted on 30 panelists using a 5-point Likert scale with test parameters including aroma, taste, color and total acceptance. The results revealed significant differences (P<0.05) in the pH, syneresis and sensory aroma values of synbiotic yogurt. The addition of pomegranate peel extract to yogurt resulted in an average pH between 4.07-4.30, syneresis between 34.80-44.38% and aroma value of 3.77-4.12. In terms of sensory quality, yogurt with the addition of pomegranate peel extract was almost identical to the control, except for T2 due to its strong sour aroma. In conclusion, synbiotic yogurt with 0.5% pomegranate peel extract was the best of all the treatments. Thus, the pomegranate peel extract formulated into yogurt can be considered as a functional ingredient to improve the physical and sensory characteristics of yogurt.

Keywords: Synbiotic yogurt, Pomegranate peel extract, Syneresis, Water holding capacity, Sensory characteristics

Topic: Animal product technology