ARCHIVES
VOL. 10, ISSUE 3 (2025)
The effect of turmeric extract on the pH, water holding capacity (WHC), and color of Stirred Yogurt
Authors
Eka Wulandari, Andry Pratama, Wendry Setiyadi Putranto
Abstract
This study aimed to evaluate the effect of
turmeric extract (Curcuma longa L.) addition on the pH, water holding
capacity (WHC), and color of stirred yogurt. The experiment was arranged in a
completely randomized design (CRD) with three treatments of turmeric extract
concentrations (5%, 10%, and 15%) and six replications. Data were analyzed
using analysis of variance (ANOVA), and if significant differences were found
(p<0.05), Duncan’s Multiple Range Test (DMRT) was conducted as a post-hoc
analysis. The results showed that increasing turmeric extract concentrations
had a significant effect (p<0.05) on the pH, WHC, and color parameters of
the yogurt. The treatment with 5% turmeric extract resulted in the most optimal
pH and WHC values, along with acceptable sensory color. The decrease in WHC at
higher turmeric concentrations was likely due to interactions between curcumin
and other phenolic compounds with milk proteins, which interfered with gel
network formation. Additionally, the higher pH values at increased turmeric
concentrations may have contributed to the reduced water retention ability of
the yogurt. These findings indicate that turmeric extract has potential as a
functional additive in yogurt production, but its application must be optimized
to maintain physical stability.
Download
Pages:47-50
How to cite this article:
Eka Wulandari, Andry Pratama, Wendry Setiyadi Putranto "The effect of turmeric extract on the pH, water holding capacity (WHC), and color of Stirred Yogurt". International Journal of Multidisciplinary Education and Research, Vol 10, Issue 3, 2025, Pages 47-50
Download Author Certificate
Please enter the email address corresponding to this article submission to download your certificate.