Effect of Drying Temperature and Wedang Uwuh Extract Concentration on the Physical, Antioxidant, and Microbiological Properties of Yogurt Drink Powder

Carantia Raharditya, Nurul Latifasari, Ajeng Dyah Kurniawati

Abstract

Increasing interest in healthy lifestyles has driven the demand for functional foods. Yogurt enriched with bioactive-rich wedang uwuh may provide additional antioxidant and probiotic benefits, while foam mat drying offers a practical method for producing a stable powdered product. This study was conducted to evaluate the effects of wedang uwuh extract concentration and drying temperature on the physical characteristics, antioxidant activity, and microbiological properties of yogurt drink powder. A randomized block design (RBD) with 2 factors was applied, consisting of wedang uwuh extract concentrations of 0%, 3%, 6%, 9%, and 12% and drying temperatures of 50, 60, and 70 °C. A coating agent of 15% egg white and 20% maltodextrin was used. Data were analyzed using analysis of variance (ANOVA) at a 95% confidence level and further tested using Duncan’s multiple range test (DMRT). The results showed that wedang uwuh concentration and drying temperature significantly affected yield, color, total soluble solid (TSS), antioxidant activity, and lactic acid bacteria (LAB), but had no significant effect on dissolution time. The optimal treatment was 12% wedang uwuh extract dried at 60 °C, producing a yield of 26.62%, L* value of 92.37, a* value of 4.16, b* value of 22.73, dissolution time of 29.69 seconds at 25 °C and 10.10 seconds at 40 °C, TSS of 9.77°Brix, antioxidant activity of 86%, and total LAB count of 3.15×10¹¹ CFU g-1. These findings demonstrate the potential for developing a fortified wedang uwuh yogurt drink powder as a functional food product with antioxidant and probiotic properties.

Keywords

antioxidant; bioactive compound; probiotic; wedang uwuh; yogurt powder

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References

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DOI: https://doi.org/10.20961/agrihealth.v7i2.120101

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