PENGARUH PENAMBAHAN EKSTRAK BUNGA TELANG (Clitoria ternatea) DAN DAUN PANDAN WANGI (Pandanus amaryllifolius) TERHADAP KARAKTERISTIK FISIKOKIMIA YOGURT SUSU KAMBING

Yogurt is a product of milk fermentation by lactic acid bacteria and holds potential as a functional food. While goat milk yogurt possesses high nutritional value, its distinctive aroma and limited antioxidant activity have prompted innovation through the addition of butterfly pea flower (*Clitoria ternatea*) and fragrant pandan leaf (*Pandanus amaryllifolius*) extracts. This study aimed to analyze the effects of adding these extracts on antioxidant activity, protein content, pH, fat content, viscosity, color intensity (L*, a*, b*), and organoleptic properties, as well as to determine the optimal treatment for goat milk yogurt enriched with these extracts. A factorial Randomized Block Design (RBD) was employed, utilizing ANOVA and DMRT (5%) for analysis. The results indicated that the treatments significantly affected antioxidant activity, protein content, pH, color intensity (L*, a*, b*), and organoleptic properties. Regarding fat content and viscosity, individual factors showed significant effects, whereas the interaction between butterfly pea flower and pandan leaf extracts did not. The best treatment (T2P2) yielded the following values: antioxidant activity 29.92%, protein 3.05%, pH 4.25, fat 3.37%, viscosity ±434.16 cP, color (L* 60.13; a* −5.92; b* −18.89), and an overall preference score of 4.52. The addition of these extracts effectively enhanced the functional and sensory quality of the goat milk yogurt.