Sensory, Nutrient, and Shelf Life of Moringa Yogurt

¹ Lecture of Nutrition Department, Faculty of Sport Science and Health, Universitas Negeri Surabaya, Indonesia
² Lecture of Engineering Department, Faculty of Mechanical Engineering, Universitas Negeri Surabaya, Indonesia
³ Lecture of Culinary Department, Faculty of Vocational, Universitas Negeri Surabaya, Indonesia
⁴ Lecture Politeknik Bintan Cakrawala, Culinary Program, 29152 Kepulauan Riau, Indonesia

^* Corresponding author: ritaismawati@unesa.ac.id

Abstract

Moringa yogurt was a type of yogurt produced with cow’s milk and Moringa leaves (Moringa oliefera leaf). The goal of this study was to determine the level of preference for moringa yogurt, as well as its nutritional composition and shelf life. Sensory test results showed that 90% of people loved the colour, 86% liked the aroma, 94% liked the texture, 84% liked the consistency, and 84% liked the yoghurt flavour. Nutritional value of moringa yogurt: carbohydrates: 69.57 g; protein: 4.75 g; fat: 2.84 g; iron:6.277 mg; calcium: 3.087 mg; vitamin A: 2.885 mg; vitamin C : 14,652 mg. Moringa yogurt shelf life indicated gradual changes during four weeks, including a reduction in water content (from 87.53% to 84.21%) and lactic acid bacteria (LAB) (from 10.23 × 10² to 9.91 × 10² CFU/ml), alongside an increase in lactic acid quantity (0.34% to 0.56%). These results demonstrate that Moringa yoghurt complies with Indonesian National Standards (SNI 2981:2009) for yoghurt quality throughout storage, specifically in terms of its appearance as a thick liquid-solid, its normal and typical yoghurt smell, its typical sour taste, and its homogeneous consistency. Beyond meeting quality requirements, the product offers potential health benefits due to its antioxidant vitamin C content and represents a promising innovation for functional food development and commercialization.