Optimization of Gelatin and Cornstarch Concentrations to Enhance the Physicochemical Properties of Pouch-Packaged Stirred Yogurt Muhammad Mashudi a), Rosalina Ariesta Laeliocattleya a), Latifa Putri Aulia a), Mokhamad Nur a*)
a) Department of Food Science and Biotechnology
Faculty of Agricultural Technology
Universitas Brawijaya, Malang, Indonesia
*mnur[at]ub.ac.id
Abstract
This study aims to optimize the concentrations of gelatin and cornstarch in stirred yogurt packaged in pouches. The objective is to enhance the physicochemical properties of the yogurt, including viscosity, syneresis, total acidity, moisture content, pH, and color difference. A mixture optimal custom design method was employed to determine the optimal concentrations of these additives. The experimental results revealed that adding gelatin and cornstarch significantly improved the yogurt^s viscosity and reduced syneresis, thus enhancing its texture and stability. The optimal concentrations were found to be 2% gelatin and 3% cornstarch, yielding a product with desirable physicochemical characteristics and high consumer acceptability. These findings demonstrate the potential for improving stirred yogurt quality through precise optimization of ingredient concentrations, providing valuable insights for small-scale yogurt producers aiming to enhance product quality and consumer satisfaction.
