PENAMBAHAN SELAI BUAH BELIMBING PADA YOGHURT TERHADAP KUALITAS ORGANOLEPTIK

This study aimed to determine the effect of adding starfruit jam on the organoleptic quality of yoghurt, including texture, color, aroma, and taste. The research was motivated by efforts to innovate yoghurt products by incorporating natural ingredients such as starfruit jam, which is rich in vitamin C and bioactive compounds. The study was conducted in Dusun Tunggoro, Kalimanis Village, Blitar Regency, from April to May 2025, using a completely randomized design (CRD) with a one-way pattern. Treatments consisted of four levels of starfruit jam concentration: P0 (0%), P1 (5%), P2 (10%), and P3 (15%). The results of the study showed that the texture with the highest value was P3 (4.40 ± 0.50), P2 (3.97 ± 0.18), P1 (3.97 ± 0.56), P0 (3.90 ± 0.31). The color score with the highest value was P3 (4.13), and followed P2 (4.03), and followed P1 (3.80), and followed P0 (3.60). The aroma score with the highest value was P3 (4.20), and followed P2 (4.13), and followed P1 (3.97), and followed P0 (3.87). And while the taste with the highest value is P3 (4.17), and followed P2 (4.10), and followed P1 (3.90), and followed P0 (3.83). Results showed that starfruit jam addition had a significant effect (P<0.05) on all organoleptic attributes. Higher jam concentrations increased the average panelist preference scores for color, aroma, and taste, producing a distinctive sweet-sour balance. However, higher concentrations tended to make the texture thicker. The study concludes that adding starfruit jam can improve the overall organoleptic quality of yoghurt and has the potential to be developed as a functional food product favored by consumers.
Keywords: yoghurt, starfruit jam, organoleptic, texture, color, aroma, taste.