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VOL. 11, ISSUE 2 (2026)
The Effect of pandan leaf (Pandanus Amaryllifolius) at different concentrations on the physical properties of yogurt
Authors
Eka Wulandari, Andry Pratama
Abstract
This study aimed to determine the effect of
adding pandan leaf extract (Pandanus Amaryllifolius) at different
concentrations on the physical properties of yogurt. A Completely Randomized
Design (CRD) was employed with four treatments of pandan leaf extract
concentrations: 0% (P0), 5% (P1), 10% (P2), and 15% (P3). The observed
parameters included L*, a*, b* color values, water holding capacity, and
syneresis. The data were analyzed using analysis of variance (ANOVA) followed
by Duncan’s multiple range test. The results showed that the addition of pandan
leaf extract had a significant effect (P<0.05) on the color and water
holding capacity of yogurt, but had no significant effect (P>0.05) on yogurt
syneresis. Based on these findings, the addition of pandan leaf extract up to a
concentration of 15% was able to improve the physical characteristics of
yogurt, particularly in terms of color and water holding capacity.
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Pages:55-57
How to cite this article:
Eka Wulandari, Andry Pratama "The Effect of pandan leaf (<i>Pandanus Amaryllifolius</i>) at different concentrations on the physical properties of yogurt". International Journal of Multidisciplinary Education and Research, Vol 11, Issue 2, 2026, Pages 55-57
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