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Effects of Guava Juice (Psidium guajava L.) Addition at Different Concentrations on Edamame Yogurt

Fina Azizah Ni'matul, Abdul Manan, Eko Teguh Pribadi

Abstract


Edamame is widely recognized as a functional food with potential as an alternative protein source to animal products and can be innovatively developed into yogurt, making it beneficial for health and suitable for individuals with lactose intolerance. However, the distinct beany flavor commonly found in soybean-based products tends to be less appealing to consumers. To address this issue, enhancing the sensory quality, nutritional profile, and overall acceptability of edamame yogurt can be achieved through the addition of guava juice. This study aims to evaluate the influence of guava juice concentration on the organoleptic attributes, physicochemical properties, and antioxidant activity of edamame yogurt. The research employed an experimental design using a completely randomized design (CRD) with four treatments and five replications, applying guava juice concentrations of 0%, 15%, 25%, and 35%. Results indicated that varying guava juice concentrations significantly affected the sensory, physical, chemical, and antioxidant characteristics of edamame yogurt. Yogurt containing 15% guava juice was most preferred by the sensory panel, while the 25% concentration yielded optimal physicochemical results, as shown by syneresis and lactic acid levels of 2.19% and 0.016%, respectively, with all samples maintaining a pH of 4, consistent with national standards (SNI). Furthermore, the highest antioxidant activity was observed in yogurt with 35% guava juice.

Keywords


edamame; yogurt; guava juice; fermentation

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DOI: 10.33751/jsi.v7i2.12812

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