SENSORY CHARACTERISTICS OF YOGHURT POWDER WITH THE ADDITION OF KECOMBRANG EXTRACT (Etlingera elatior)

Yogurt is fermented dairy products that play an important role in the balance of microflora in the human digestive system. The functional properties of yogurt can be improved by adding bioactive components from kecombrang extracts.. One alternative to increase the shelf life of yoghurt without destroying its nutritional value is by producing ready-to-drink yoghurt powder. The powdering method utilized is foam mat drying. Foam mat drying offers the advantage of being an easily applicable drying method.. The aim of this research is to determine the sensory characteristics of yoghurt powder with the addition of kecombrang. The experimental design used is a Completely Randomized Design (CRD) with factors kecombrang extract concentration and maltodextrin concentration. The results indicate that variations in kecombrang extract concentration and maltodextrin concentration significantly impact the sensory characteristics of yogurt powder