Phsicochemical characteristics of yogurt with added lamota (Salicornia europaea) extract: A chemistry education study

Abstract

This study aims to determine the physicochemical characteristics (moisture content and total phenolic content) of yogurt products with added Lamota (Salicornia europaea) extract. The research method employed a laboratory experiment, with yogurt formulations consisting of four Lamota extract volume formulations, namely F0 (0 mL), F1 (10 mL), F2 (20 mL), and F3 (30 mL). Moisture content was determined using the oven-drying method, while total phenolic content was analyzed using the Folin-Ciocalteu method with a UV-Vis spectrophotometer at a wavelength of 765 nm. The results showed that the addition of Lamota extract increased the average moisture content linearly, namely F0 (86.26%), F1 (86.98%), F2 (88.23%), and F3 (88.89%), with all formulations meeting the SNI:2009 standard (below 92.24%). The average total phenolic content also showed a positive increase with increasing extract volume, with values of 0.592 mgGAE/g (F0), 0.634 mgGAE/g (F1), 0.721 mgGAE/g (F2), and 0.809 mgGAE/g (F3), respectively.