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VOL. 11, ISSUE 2 (2026)
Effect of different concentrations of Pandan Leaves (Pandanus amaryllifolius) on Total Bacterial Count, Titratable Acidity, and Acceptability
Authors
Eka Wulandari, Wendry Setiyadi Putranto, Jajang Gumilar
Abstract
This study aimed to determine the effect of
adding pandan leaf extract (Pandanus amaryllifolius) with different
concentrations on total bacteria, total acid, and yogurt acceptability. The
study used a completely randomized design (CRD) with four treatments of pandan
leaf extract addition, namely 0%, 5%, 10%, and 15%. The parameters observed
included total bacteria, total titratable acid, and acceptability which
included color, taste, aroma, texture, and total acceptance. The results showed
that the addition of pandan leaf extract had no significant effect (P>0.05)
on total bacteria, color, taste, aroma, and texture of yogurt, but had a
significant effect (P<0.05) on total acid and total acceptance. Total yogurt
bacteria ranged from 8.68–9.41 log CFU/mL, while the highest total acid was
obtained in the 10% pandan leaf extract treatment at 1.57%. Increasing the
concentration of pandan leaf extract tended to decrease the total acceptance of
the panelists. The addition of pandan leaf extract up to 15% does not inhibit
the growth of lactic acid bacteria, but affects the sensory acceptance of
yogurt.
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Pages:68-71
How to cite this article:
Eka Wulandari, Wendry Setiyadi Putranto, Jajang Gumilar "Effect of different concentrations of Pandan Leaves (<i>Pandanus amaryllifolius</i>) on Total Bacterial Count, Titratable Acidity, and Acceptability". International Journal of Multidisciplinary Education and Research, Vol 11, Issue 2, 2026, Pages 68-71
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