Optimasi Formulasi Yogurt Probiotik Berfortifikasi Daun Kelor (Moringa Oleifera) Berdasarkan Mutu Organoleptik dan Daya Terima

Abstract

Background: Functional foods have attracted increasing attention because of their potential to improve health through bioactive compounds. Yogurt is a probiotic fermented milk product that supports gastrointestinal health, while Moringa oleifera leaves are rich in antioxidants, vitamins, minerals, and other bioactive compounds. However, excessive fortification with moringa leaf powder may reduce consumer acceptance due to its distinctive herbal flavor and aroma. Objective: This study aimed to determine the optimum formulation of probiotic yogurt fortified with Moringa oleifera based on milk composition, fermentation time, and moringa leaf powder concentration to obtain acceptable sensory characteristics. Methods: An experimental study was conducted using four milk formulations: full cream, low-fat, skim, and a combination of full cream and skim milk (1:1). Yogurt was fermented for 8, 10, 12, 16, and 24 hours using Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus acidophilus. The optimum formulation was fortified with 1%, 2%, and 3% moringa leaf powder and evaluated through sensory testing involving 40 panelists. Results: The optimum formulation was obtained from a combination of full cream and skim milk (1:1) fermented for 12 hours. Yogurt fortified with 1–2% moringa leaf powder showed the highest consumer acceptance for taste and aroma, whereas 3% fortification produced the thickest texture but significantly reduced sensory preference because of its stronger herbal flavor. Conclusion: Fortification with 1–2% Moringa oleifera leaf powder produced probiotic yogurt with desirable sensory quality and consumer acceptability, demonstrating its potential as a functional food based on local natural resources.