Article Sidebar

Submitted
July 12, 2024
Accepted
November 14, 2025
Published
November 25, 2025
Download
PDF (Bahasa Indonesia)
Statistic
Read Counter : 0 Download : 0

Main Article Content

Abstract

Yogurt drink merupakan olahan minuman fermentasi yang kaya akan manfaat, namun yogurt drink memiliki kelemahan dalam hal stabilitas selama penyimpanan. Penyimpanan yogurt dalam jangka waktu yang cukup lama akan menyebabkan kerusakan seperti sinersis, yaitu terbentuknya dua endapan akibat terpisahnya padatan dan cairan pada yogurt. Kelemahan ini dapat diperbaiki dengan menambahkan bahan penstabil seperti CMC pada produk dengan konsentrasi tertentu. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh penambahan bahan penstabil CMC dengan variasi konsentrasi yang berbeda terhadap karakteristik fisik dan kimiawi produk yogurt drink yang di reformulasi. Metode penelitian menggunakan rancangan acak lengkap dengan variasi konsentrasi penambahan bahan penstabil CMC 0%; 0,3%; 0,5%; 0,7%; dan 0,9% pada yogurt drink. Variabel pengujiannya, meliputi uji stabilitas, viskositas, pH, gula brix (padatan gula dalam larutan) dan total asam tertitrasi yang akan dianalisis menggunakan ANOVA dan uji lanjut DMRT. Hasil penelitian menunjukkan bahwa penambahan bahan penstabil berupa CMC pada konsentrasi 0,1% - 0,9% mampu meningkatkan stabilitas fisik dari yogurt drink yang dihasilkan. Konsentrasi CMC yang ditambahkan berpengaruh nyata terhadap viskositas, stabilitas fisik dan total padatan. Penambahan CMC pada konsentrasi 0,5% dan 0,7% dapat meningkatkan stabilitas fisik yogurt hingga penyimpanan selama 12 hari pada kondisi suhu refrigerator (4 – 8)°C dengan nilai stabilitas dan viskositas, berturut-turut 378 cP dan 87%; serta 424,33 cP dan 91%.

Keywords

penstabil CMC reformulasi stabilitas viskositas yogurt drink

Article Details

License

Copyright (c) 2025 Nurul Latifasari, Ajeng Dyah Kurniawati, Carantia Raharditya, Septi Adi Cahyani

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish in this journal agree with the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
  4. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
How to Cite
Latifasari, N., Kurniawati, A. D., Raharditya, C., & Cahyani, S. A. (2025). PENGARUH REFORMULASI YOGURT DRINK SEHATI MENGGUNAKAN CMC (Carboxymethyl cellulose) TERHADAP SIFAT FISIKOKIMIA SELAMA PENYIMPANAN DINGIN. Jurnal Agroindustri, 15(2), 254–263. https://doi.org/10.31186/jagroindustri.15.2.254-263
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Abdi, Moghadam, Z., Darroudi, M., Mahmoudzadeh, M., Mohtashami, M., Jamal, A. M., Shamloo, E., & Rezaei, Z. (2023). Functional Yogurt, Enriched and Probiotic: A Focus on Human Health. Clinical Nutrition ESPEN, 57, 575–586. https://doi.org/10.1016/j.clnesp.2023.08.005
  2. Akarca, G., & Denizkara, A. J. (2024). Changes of Quality in Yogurt Produced Under Magnetic Field Effect During Fermentation and Storage Processes. International Dairy Journal, 150, 105841. https://doi.org/10.1016/j.idairyj.2023.105841
  3. Aurora, N. E., Nurwantoro, Hartanto, R., & Cahyani, A. P. (2024). The Effect of Seaweed Addition and Different Storage Time on Total Lactic Acid, Viscosity, and Syneresis of Goat Milk Yogurt with Spirulina platensis. IOP Conference Series: Earth and Environmental Science, 1364(1). https://doi.org/10.1088/1755-1315/1364/1/012068
  4. Cakrawati, D., & Kusumah, M. A. (2016). Pengaruh Penambahan CMC Sebagai Senyawa Penstabil Terhadap Yogurt Tepung Gembili. AGROINTEK, 10(2), 77. https://doi.org/10.21107/agrointekv10i2.2469
  5. Castellanos, M. M., Pathak, J. A., & Colby, R. H. (2014). Both Protein Adsorption and Aggregation Contribute to Shear Yielding and Viscosity Increase In Protein Solutions. Soft Matter, 10(1), 122–131. https://doi.org/10.1039/C3SM51994E
  6. Ergüney, G., Gündoğdu, E., & Baltaci, C. (2025). Development of Analytical Methods and Method Validation for The Qualitative and Quantitative Determination of Carboxymethyl Cellulose (CMC) in yogurt and ayran. Food Hydrocolloids, 159, 110587. https://doi.org/10.1016/j.foodhyd.2024.110587
  7. Eze, C. M., Aremu, K. O., Alamu, E. O., & Okonkwo, T. M. (2021). Impact of Type and Level of Stabilizers and Fermentation Period on the Nutritional, Microbiological, and Sensory Properties of Short‐Set Yogurt. Food Science & Nutrition, 9(10), 5477–5492. https://doi.org/10.1002/fsn3.2507
  8. Hamed Ibrahim, A., Ahmed Khalifa, S., Ibrahim, A. H., & Khalifa, S. A. (2015). The Effects of Various Stabilizers on Physiochemical Properties of Camel Milk Yogurt. In Journal of American Science (Vol. 11, Issue 1). http://www.jofamericanscience.org.3
  9. Kurniawati, A. D., Hidayat, C., & Setiowati, A. D. (2023). Formation of Coconut Oil By–Product Protein Concentrate – Pectin Through Electrostatic Interaction to Improve Emulsifying Properties. AgriHealth : Journal of Agri-Food, Nutrition and Public Health, 4(1), 1.https://doi.org/10.20961/agrihealth.v4i1.70577
  10. Latifasari, N., Naufalin, R., Supriyanti, R., Nuraeni, I., & Hartono, E. F. (2023). The Evaluation of Physicochemical and Sensory Properties of Sehati Yogurt Drink Flavors with a Combination of Spice Extract. AgriHealth: Journal of Agri-Food, Nutrition and Public Health, 4(1), 23. https://doi.org/10.20961/agrihealth.v4i1.70515
  11. Luthfiana, Ningsih, E., Lanti Kayaputri, I., & Siti Setiasih, I. (2019). Pengaruh Penambahan CMC (Carboxy Methyl Cellulose) Terhadap Karakteristik Fisik Yogurt Probiotik Potongan Buah Naga Merah. Jurnal Ilmu dan Teknologi Hasil Ternak, 19(1), 60–69. https://doi.org/10.21776/ub.jitek.2019.014.01.7
  12. Official Methods of Analysis of the Association of Official, Analytical Chemists. Washington (1995).
  13. Rahmani, F., Gandomi, H., Noori, N., Faraki, A., & Farzaneh, M. (2021). Microbial, Physiochemical and Functional Properties of Probiotic Yogurt Containing Lactobacillus Acidophilus and Bifidobacterium Bifidum Enriched by Green Tea Aqueous Extract. Food Science & Nutrition, 9(10), 5536–5545. https://doi.org/10.1002/fsn3.2512
  14. Rayindatria, Kusuma Futra, & Triana, Setyawardani. (2020). The Effect of The Use of Vegetable Pektin with Different Percentage of Color and Yogurt Texture of Cow Milk. Journal of Animal Science and Technology, 2(1), 20–28.
  15. Smykov, I. T. (2021). Protein-Polysaccharide Interactions in Dairy Production. Food Systems, 3(4), 24–33. https://doi.org/10.21323/2618-9771-2020-3-4-24-33
  16. SNI 01-3546-2004, Standar Nasional Indonesia (2004).
  17. Suharto, E. L. S., Kurnia, Y. F., & Purwati, E. (2021). Total Bakteri Asam Laktat, Total Plate Count, dan Total Asam Tertitrasi pada Susu Kambing Fermentasi dengan Penambahan Sari Wortel selama Penyimpanan Dingin. Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science), 23(2), 102. https://doi.org/10.25077/jpi.23.2.102-107.2021
  18. Waliyurahman, I., Bintoro, V. P., & Susanti, S. (2019). Karakteristik Fisik, Kimia, Serta Hedonik Velva Umbi Bengkuang dengan Penambahan Carboxyl Methyl Cellulose (CMC) sebagai Penstabil. Jurnal Teknologi Pangan, 3(2), 228-234. https://doi.org/10.14710/jtp.2019.23832
  19. Yu, D., Kwon, G., An, J., Lim, Y.-S., Jhoo, J.-W., & Chung, D. (2021). Influence of Prebiotic Biopolymers on Physicochemical and Sensory Characteristics of Yogurt. International Dairy Journal, 115, 104915. https://doi.org/10.1016/j.idairyj.2020.104915
  20. Zaki, Nahed, & Naeem, Mai. (2021). Antioxidant, Antimicrobial and Anticancer Activities of Citrus Peels to Improve the Shelf Life of Yogurt Drink. Egyptian Journal of Food Science, 0(0), 0–0. https://doi.org/10.21608/ejfs.2021.58310.1092