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VOL. 10, ISSUE 3 (2025)
The potential of Almond Seed Extract as a substitute for Cow's Milk in the production of Functional Yogurt
Authors
Eka Wulandari, Andry Pratama
Abstract
Yogurt is a fermented milk product that can be
supplemented or substituted with plant extracts, one of which is almond seed
extract. This study aims to evaluate the potential of almond seed extract
(Prunus dulcis) as a substitute for cow's milk in the production of functional
yogurt. The almond seed extract, which is rich in bioactive compounds and
antioxidants, is used in yogurt formulations (almond extract: cow's milk) with
ratios of 25:75, 50:50, and 75:25, with the measured parameters being pH,
color, and water holding capacity (WHC). The obtained data were analyzed using
analysis of variance and Duncan's multiple range test. The research results
indicate that increasing the proportion of almond extract significantly lowers
the pH of yogurt, with the lowest value at a 75:25 ratio (pH 4.47). Color
analysis shows a decrease in brightness (L*) and an increase in greenness (a*)
and yellowness (b*) at higher almond concentrations. The highest L* (84.86), a*
(-3.12), and b* (9.46) values were obtained at the 75:25 ratio. Water holding
capacity (WHC) decreased with the increase of almond extract, with the highest
WHC at the 25:75 ratio (55.1%). with the substitution of almond seed extract
improving the functional properties of yogurt, and the 25:75 substitution being
an optimal combination with a stable texture and yogurt product.
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Pages:36-38
How to cite this article:
Eka Wulandari, Andry Pratama "The potential of Almond Seed Extract as a substitute for Cow's Milk in the production of Functional Yogurt". International Journal of Multidisciplinary Education and Research, Vol 10, Issue 3, 2025, Pages 36-38
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