Joni Kusnadi, Audry Naoni Putri, Ella Saparianti, Estri Laras Arumingtyas
Yogurt is a fermented milk product containing Streptococcus thermophilus and Lactobacillus bulgaricus. Caspian-sea yogurt (CY) is another form of yogurt with different starters, such as Lactobacillus cremoris and Acetobacter orientalis, which have less sour and thicker tastes. Combining herbal plants with yogurt forms a synergistic effect that increases nutritional value and enriches taste. Generally, herbs are widely used in traditional medicine, whereas lemongrass, sappan wood, and cinnamon plants contain flavonoid compounds and essential oils with potential as sources of antioxidants and antibacterial agents. This study aimed to determine the effects of different starters and the addition of herbs on the chemical and microbiological characteristics of yogurt and to determine the best treatment. The Randomized Block Design had two treatment factors, namely the type of starter, such as CY and normal yogurt (NY), as well as herbs, such as plain, lemongrass, sappan wood, and cinnamon. The herbal concentration used was 20%, and the pH, total lactic acid bacteria (LAB), antibacterial, antioxidant, and total phenolic content (TPC) were analyzed. The chemical characteristics have a total LAB of 9.71 log CFU/mL, 7.12 mg GAE/mL total phenol of sample, and 55.84% antioxidant. The antibacterial activity in Bacillus cereus and Escherichia coli are 10.83 and 11.33 mm, respectively. According to the physicochemical attributes tested, NY with additional sappan wood yielded better results than the other yogurts. © 2025, Research Institute of Food Science and Technology. All rights reserved.
Department of Agricultural Products Technology, Faculty of Agricultural Technology, Brawijaya University, East Java, Malang, 65145, Indonesia; Department of Biology, Faculty of Mathematics and Natural Sciences, Brawijaya University, East Java, Malang, 65145, Indonesia
