May Khoirunnisa Setiadi, Amir Husni
Caulerpa lentillifera seaweed comprises several bioactive compounds that possess health-promoting properties, which make it suitable for incorporation into food items, including yogurt. The purpose of adding seaweed to yogurt is to enhance its flavor and boost its antioxidant activity. The objective of this study was to determine the optimal concentration of C. lentillifera seaweed to evaluate its chemical, microbiological, and antioxidant properties, as well as to assess the level of consumer acceptance of yogurt. To achieve this, seaweed yogurt was prepared by incorporating C. lentillifera seaweed at concentrations of 0, 5, 10, and 15% (v/v), and the pH, lactic acid, lactic acid bacteria, total phenols, and antioxidant activity (using the DPPH method) were analyzed. In addition, the level of consumer acceptance was evaluated. The findings of this study demonstrated that disparities in the amounts of C. lentillifera seaweed affected the chemical and microbiological traits, including total phenols, antioxidant activity, and consumer preferences for yogurt. The optimal treatment was achieved with the addition of 5% seaweed at a pH level of 3.97±0.035, lactic acid content of 1.08±0.09%, lactic acid bacteria count of 1.74×10^8 cfu/mL, and total phenol content of 39.62±0.49 mg GAE/g. Additionally, the antioxidant activity value was 39.32±0.45%, and the hedonic values for color (3.64±0.98), aroma (3.59±0.83), texture (3.44±0.91), and taste (3.45±1.16) were also favorable. According to the proximate analysis, which evaluated the moisture, protein, fat, and ash content of seaweed yogurt, the results were consistent with SNI 2981:2009. Furthermore, the inclusion of C. lentillifera in yogurt production enhanced both its flavor and antioxidant activity.
Keyword: DPPH, green seaweed, hedonic, lactic acid, phenolic content
