PENGARUH PEMBERIAN VARIASI KONSENTRASI SARI BUAH JAMBU BIJI (Psidium guajava L.) TERHADAP YOGURT EDAMAME

Abstract

Edamame is recognized as a functional food that may serve as an alternative to animal protein and can be innovatively processed into yogurt, thereby offering health benefits and being suitable for individuals with lactose intolerance. The beany flavour that produced by soybean-based products is less preferred by consumers. Consequently, it is imperative to enhance the sensory attributes, aesthetic qualities, and nutritional profile of edamame yogurt, specifically through the incorporation of guava juice. Guava juice is a liquid derived from the guava fruit, characterized by its richness in minerals, vitamins, natural sugars, and various bioactive compounds beneficial to health. The production of guava juice involves the process of crushing or grinding the guava fruit to extract the juice, during which water (Aquades) is introduced as a solvent to facilitate the extraction and filtration processes. The procedure entails the addition of water in a ratio of guava fruit to water of 1:1 (w/v). This study aims to assess the effects on the organoleptic properties, physical and chemical characteristics, and antioxidant activity of edamame yogurt. The research adopts an experimental design utilizing a completely randomized design (CRD) with four treatments and five replications, incorporating variations of guava juice at concentrations of 0%, 15%, 25%, and 35% of the total yogurt volume. The application of guava juice concentration to edamame yogurt has significant effects on its organoleptic, physical, chemical properties, and antioxidant activity. Yogurt with a 15% guava juice concentration emerged as the most favored by the panelists. The optimal concentration of guava juice that influenced the physical and chemical properties of edamame yogurt was determined to be 25%, as evidenced by the syneresis test and lactic acid content test, yielding values of 2.19% and 0.016%, respectively, with all treatments exhibiting a pH value of 4 in accordance with SNI. Additionally, edamame yogurt with a 35% guava juice concentration demonstrated the highest antioxidant activity. 

Keywords: Edamame Yogurt, Guava Juice, Fermentation.