Astrilia Damayanti, Zuhriyan Ash Shiddieqy Bahlawan, Fidia Fibriana, Fitri Nur Kayati, Kakalia Putri Auralita, Anggun Enjelita, Marshella Devianasari, Sophia Diandini, Helfi Julia, Fani Danisa
The growing demand for functional dairy products has led to interest in fortifying yogurt with plant-based proteins to improve its nutritional profile. This study aimed to evaluate the effects of incorporating high-protein seeds—ketapang (Terminalia catappa), chia (Salvia hispanica), and pumpkin (Cucurbita moschata)—on yogurt quality. An initial optimization using ketapang seed milk at 10%, 15%, and 20% (v/v) identified 20% (KP20) as optimal based on pH, viscosity, and syneresis. This level was applied to chia (CH20) and pumpkin (PM20) yogurts. Yogurt samples were prepared using 10%, 15%, or 20% (v/v) starter culture and evaluated on days 0, 7, and 14 of storage. CH20 had the highest viscosity (1400 cP), total solids (16.2%), and calcium (175 mg/100 g); KP20 had the highest protein (4.35%), ash (0.92%), and LAB counts (8.9 log CFU/mL); while PM20 had the highest pH (4.70) and fat content (3.8%). All yogurts were microbiologically safe and showed acceptable sensory scores. No significant changes (p > 0.05) were observed in pH, syneresis, or viscosity during storage. These findings highlight chia-fortified yogurt as the most promising formulation for improving functional and nutritional attributes in dairy products. © Association of Food Scientists & Technologists (India) 2025.
Department of Chemical Engineering, Faculty of Engineering, Universitas Negeri Semarang, Semarang, 50229, Indonesia; Department of Integrated Science, Faculty of Mathematics and Natural Sciences, Universitas Negeri Semarang, Semarang, 50229, Indonesia; Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Yogyakarta, 55861, Indonesia
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