Pengaruh Penambahan Berbagai Ekstrak Tanaman Obat Keluarga terhadap Viskositas, Warna, dan Tekstur Yogurt
The Effect of Adding Various Family Medicinal Plant Extracts on the Viscosity, Color, and Texture of Yogurt
Abstract
Yogurt merupakan produk susu fermentasi yang terus dikembangkan melalui penambahan bahan herbal untuk meningkatkan mutu fisik dan nilai fungsionalnya. Jahe (Zingiber officinale), kunyit (Curcuma longa), dan daun mint (Mentha spp.) mengandung senyawa bioaktif yang berpotensi memengaruhi viskositas, tekstur, dan warna yogurt. Artikel review ini bertujuan untuk mengkaji pengaruh penambahan ketiga bahan herbal tersebut berdasarkan penelitian yang telah dipublikasikan pada periode 2016–2026. Metode yang digunakan adalah studi literatur dengan menelaah jurnal ilmiah nasional dan internasional yang diperoleh dari data Google Scholar dan ScienceDirct. Hasil kajian menunjukkan bahwa penambahan jahe cenderung meningkatkan viskositas dan memperbaiki tekstur yogurt. Kunyit meningkatkan intensitas warna kuning serta membantu menghasilkan tekstur yang lebih stabil, sedangkan daun mint memberikan pengaruh yang bervariasi terhadap viskositas, tekstur, dan warna bergantung pada bentuk serta konsentrasi yang digunakan. Penambahan ekstrk jahe, kunyit, dan daun mint berpotensi meningkatkan karakteristik fisik yogurt apabila diaplikasikan pada konsentrasi yang tepat. Berdasarkan kajian tersebut, penambahan ekstrak tanaman obat keluarga berpotensi meningkatkan nilai fungsional yogurt dan memberikan kualitas fisik meliputi viskositas, tekstur, dan warna yang lebih baik.
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