KARAKTERISTIK FISIKO-KIMIA YOGHURT SUSU SAPI DAN SUSU KAMBING DENGAN PENAMBAHAN KONSENTRASI EKSTRAK ASAM GELUGUR (Garcinia atroviridis)

Yogurt is a dairy product that is processed through fermentation. The addition of Garcinia extract to yogurt is a promising innovation to enhance the product's quality in terms of antioxidant content and vitamin C. The objective of this study was to investigate the effect of Garcinia extract addition on the physicochemical characteristics of cow's milk and goat's milk yogurt, as well as to determine which yogurt formulation was most preferred by consumers. This study used a completely randomized design with a nested pattern, where the type of milk was the main factor and the concentration of Garcinia extract was the nested factor. The study used cow’s milk and goat’s milk, with Garcinia extract concentrations of 0%, 3%, 5%, and 7%. The data were analyzed using Analysis of Variance (ANOVA) followed by the Duncan Multiple Range Test (DMRT). The results showed that the addition of Garcinia extract to yogurt increased the total acidity, vitamin C, and antioxidant content. In the organoleptic test, the panelists preferred the yogurt with the treatment S1P3. Vitamin C and antioxidant levels increased as the concentration of extract increased. The total BAL and TAT values still met the yogurt quality standards as per SNI 2981:2009.