Physicochemical, Sensory, and Antioxidant Characteristics of Yogurt Fortified with Senggani Fruit Puree (Melastoma malabathricum L.)

Articles in Press

Document Type : Research Article-en

Author

Ardiningsih Ardiningsih

Tanjungpura University

10.22067/ifstrj.2026.99712.1602

Abstract

Melastoma malabathricum L (senggani) fruit is rich in anthocyanins and phenolic compounds, has potential as a functional component in yogurt development. However, limited information is available regarding its application as a natural fortifying agent in probiotic yogurt. The present study investigated the impact of senggani fruit puree addition on the physicochemical, microbiological, sensory, and antioxidant activity of probiotic yogurt. Yogurt was produced using a starter culture composed of Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus bulgaricus, with senggani fruit puree added at concentrations of 0 (control) , 2, 4, and 6% (w/v). The results revealed that puree addition significantly affected (p<0.05) most of the evaluated parameters. Increasing puree concentration decreased pH, viscosity, protein and fat content, while increasing syneresis. Total lactic acid bacteria (LAB) counts varied from 8.88 to 9.32 log CFU mL-1, indicating that all samples met probiotic yogurt standards. Antioxidant activity increased with higher puree concentrations, reaching the highest value at 6% (IC₅₀ = 52.78 ppm), indicating strong antioxidant activity. However, at higher concentrations (6%) , sensory acceptance decreased, with the 4% treatment showing the highest overall acceptability. Overall, senggani fruit puree demonstrates potential as a natural functional component for probiotic yogurt development

Keywords

Antioxidant Melastoma malabathricum L

senggani fruit puree

yogurt

physicochemical

Subjects

• Food Biotechnology

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