Strawberry-fortified Yogurt: Production, Sensory, Antioxidant Activity Test, and Model for Practicum

Florentina Maria Titin Supriyanti, Dida Roslina, Z. Zackiyah, Islah Hanifa


This study aims to produce as well as analyze the sensory and antioxidant activity of fortified strawberry yogurt with cryoconcentration and pasteurization preparation methods. The results for the sensory test of strawberry fortified yogurt showed that the pasteurized yogurt is the best for taste and aroma because the use of heat when pasteurizing releases the aroma from strawberries. Reducing the water content using this method allows the strawberry flavor more concentrated. The cryoconcentration method allows the texture and color to be better than other methods. This is influenced by the use of low temperatures in the cryoconcentration method to maintain the anthocyanin content in strawberries which acts as a red pigment. The greater concentration of fortificants added results in higher antioxidant activity gained. Based on the IC100 value, the fortification of strawberries with the cryoconcentration method was significantly different from the pasteurization method in increasing the antioxidant activity of strawberry-fortified yogurt. The benefit of this research is to process milk into yogurt. Thus, it can be consumed by consumers with lactose intolerant sufferers. The addition of strawberries increases the antioxidants to prevent degenerative diseases. In addition, due to its simply design and production, this study is possibly used as a model in the practicum class.


Antioxidant activity; Cryoconcentration; Pasteurization; Sensory; Strawberry; Yogurt

Full Text:



Afifah, S., Mudzakir, A., and Nandiyanto, A. B. D. (2022). How to calculate paired sample t-test using SPSS software: From step-by-step processing for users to the practical examples in the analysis of the effect of application anti-fire bamboo teaching materials on student learning outcomes. Indonesian Journal of Teaching in Science, 2(1), 81-92.

Ahouagi, V. B., Mequelino, D. B., Tavano, O. L., Garcia, J. A. D., Nachtigall, A. M., and Boas, B. M. V. (2021). Physicochemical characteristics, antioxidant activity, and acceptability of strawberry-enriched ketchup sauces. Food Chemistry, 340, 127925.

Ana, A. (2020). Trends in expert system development: A practicum content analysis in vocational education for over grow pandemic learning problems. Indonesian Journal of Science and Technology, 5(2), 246-260.

Arifin, M. Z., Maharani, S., and Widiaputri, S. I. (2020). Uji sifat fisiko kimia dan organoleptik minuman yoghurt ngeboon panorama Indonesia. Edufortech, 5(1), 69-78.

Atallah, A. A. (2015). Production of probiotic nutritive beverages fortified with bioactive compounds and antioxidants of pumpkin and strawberry pulps. Egyptian Journal of Food Science, 43, 45-63.

Bagheri, H., Kashaninejad, M., Ziaiifar, A. M., and Aalami, M. (2019). Textural, color and sensory attributes of peanut kernels as affected by infrared roasting method. Information Processing in Agriculture, 6(2), 255-264.

Beauchamp, G. K. (2019). Basic taste: A perceptual concept. Journal of Agricultural and Food Chemistry, 67(50), 13860-13869.

Beegum, S., Sagar, V. R., Kar, A., Varghese, E., Singh, S., Neema, M., Prakash, K., and Aparna, V. (2018). Effect of pasteurization methods on enzyme activities, microbial and sensory evaluations in ready to serve watermelon juice (Citrullus Lanatus). International Journal of Current microbiology and Applied Sciences, 14(1), 117-121.

Bintsis, T. (2018). Lactic acid bacteria as starter cultures: An update in their metabolism and genetics. AIMS Microbiology, 4(4), 665.

Chouchouli, V., Kalogeropoulos, N., Konteles, S. J., Karvela, E., Makris, D. P., and Karathanos, V. T. (2013). Fortification of yoghurts with grape (Vitis vinifera) seed extracts. LWT-Food Science and Technology, 53(2), 522-529.

Drobek, M., Frąc, M., Zdunek, A., and Cybulska, J. (2020). The effect of cultivation method of strawberry (Fragaria x ananassa Duch.) Cv. Honeoye on structure and degradation dynamics of pectin during cold storage. Molecules, 25(18), 4325.

Dzhanfezova, T., Barba-Espín, G., Müller, R., Joernsgaard, B., Hegelund, J. N., Madsen, B., Larsen, D. H., Vega, M. M., and Toldam-Andersen, T. B. (2020). Anthocyanin profile, antioxidant activity and total phenolic content of a strawberry (Fragaria× ananassa Duch) genetic resource collection. Food Bioscience, 36, 100620.

Ergün, A. R., Yanat, M., and Baysal, T. (2021). The effects of the novel home freezing system on microstructure, color, antioxidant activity, and microbiological properties of strawberries. International Journal of Refrigeration, 121, 228-234.

Faisal, M., and Mukhriza, T. (2019). Organoleptic analysis of yogurt with banana addition and stevia sweeteners. Rasāyan Journal of Chemistry, 12(3), 1151-1156.

Gonçalves, G. A. S., Resende, N. S., and Elena, E. (2018). The effect of pasteurization, freezing and prolonged storage on volatile compounds of mangaba pulp. Journal of Food and Nutrition Research, 6(9), 561-569.

Gunenc, A., Fang, S., and Hosseinian, F. (2015). Raspberry and strawberry addition improves probiotic viability in yogurt and possess antioxidant activity. Journal of Food Research, 4(4), 47.

Handayani, D., Mun’im, A., and Ranti, A. S. (2014). Optimasi ekstraksi ampas teh hijau (Camellia sinensis) menggunakan metode microwave assisted extraction untuk menghasilkan ekstrak teh hijau. Traditional Medicine Journal, 19(1), 29-35.

Hendarto, D. R., Handayani, A. P., Esterelita, E., and Handoko, Y. A. (2019). Mekanisme biokimiawi dan optimalisasi lactobacillus bulgaricus dan streptococcus thermophilus dalam pengolahan yoghurt yang berkualitas. Journal Sains Dasar, 8(1), 13-19.

Hidayat, D. S., Rahmat, C., Fattah, N., Rochyadi, E., Nandiyanto, A., and Maryanti, R. (2020). Understanding Archimedes law: What the best teaching strategies for vocational high school students with hearing impairment. Journal of Technical Education and Training, 12(1), 229-237.

Hoheneder, R., Fitz, E., Bischof, R. H., Russmayer, H., Ferrero, P., Peacock, S., and Sauer, M. (2021). Efficient conversion of hemicellulose sugars from spent sulfite liquor into optically pure L-lactic acid by Enterococcus mundtii. Bioresource Technology, 333, 125215.

Hossain, M. K., Keidel, J., Hensel, O., and Diakité, M. (2020). The impact of extruded microparticulated whey proteins in reduced-fat, plain-type stirred yogurt: Characterization of physicochemical and sensory properties. LWT, 134, 109976.

Inggrid, M., and Santoso, H. (2015). Aktivitas antioksidan dan senyawa bioaktif dalam buah stroberi. Research Report-Engineering Science, 2, 1-56.

Jaster, H., Arend, G. D., Rezzadori, K., Chaves, V. C., Reginatto, F. H., and Petrus, J. C. C. (2018). Enhancement of antioxidant activity and physicochemical properties of yogurt enriched with concentrated strawberry pulp obtained by block freeze concentration. Food Research International, 104, 119-125.

Kennas, A., Amellal-Chibane, H., Kessal, F., and Halladj, F. (2020). Effect of pomegranate peel and honey fortification on physicochemical, physical, microbiological and antioxidant properties of yoghurt powder. Journal of the Saudi Society of Agricultural Sciences, 19(1), 99-108.

Lee, J., Kim, H. B., Noh, Y. H., Min, S. R., Lee, H. S., Jung, J., Park, K., Kim, D., Nam, M. H., Kim, T. I., Kim, S., and Kim, H. (2018). Sugar content and expression of sugar metabolism-related gene in strawberry fruits from various cultivars. Journal of Plant Biotechnology, 45(2), 90-101.

Mashiane, P., Mashitoa, F. M., Slabbert, R. M., and Sivakumar, D. (2021). Impact of household cooking techniques on colour, antioxidant and sensory properties of African pumpkin and pumpkin leaves. International Journal of Gastronomy and Food Science, 23, 100307.

Mousavi, S. R., Rahmati-Joneidabad, M., and Noshad, M. (2021). Effect of chia seed mucilage/bacterial cellulose edible coating on bioactive compounds and antioxidant activity of strawberries during cold storage. International Journal of Biological Macromolecules, 190, 618-623.

Nandiyanto, A. B. D., Asyahidda, F. N., Danuwijaya, A. A., Abdullah, A. G., Amelia, N. I. A., Hudha, M. N., and Aziz, M. (2018). Teaching “nanotechnology” for elementary students with deaf and hard of hearing. Journal of Engineering Science and Technology, 13(5), 1352-1363.

Nandiyanto, A. B. D., Raziqi, G. Y., Dallyono, R., and Sumardi, K. (2020). Experimental Demonstration for Enhancing Vocational Students' Comprehension on Heat Transfer through Conduction and Radiation of Light Bulb. Journal of Technical Education and Training, 12(3), 189-195.

Nazir, N., Anggraini, T., and Rahayu, L. (2018). Principal component analysis for sensory profiling of rendang from various region in West Sumatra. International Journal on Advanced Science, Engineering and Information Technology, 8(2), 596-603.

Rahman, M. H., Hasan, M. N., and Khan, M. Z. H. (2021). Study on different nano fertilizers influencing the growth, proximate composition and antioxidant properties of strawberry fruits. Journal of Agriculture and Food Research, 6, 100246.

Raikos, V., Ni, H., Hayes, H., and Ranawana, V. (2018). Antioxidant properties of a yogurt beverage enriched with salal (Gaultheria shallon) berries and blackcurrant (Ribes nigrum) pomace during cold storage. Beverages, 5(1), 2.

Rattu, G., and Krishna, P. M. (2022). Enzyme-free colorimetric nanosensor for the rapid detection of lactic acid in food quality analysis. Journal of Agriculture and Food Research, 7, 100268.

Rohman, E., and Maharani, S. (2020). Peranan Warna, Viskositas, dan Sineresis Terhadap Produk Yoghurt. Edufortech, 5(2), 1-11.

Şengül, M., Erkaya, T., and Yildiz, H. (2014). An investigation of the antioxidant activities and some physicochemical characteristics of strawberry added yogurt. Italian Journal of Food Science, 26(3), 235-242.

Šic Žlabur, J., Bogdanović, S., Voća, S., and Skendrović Babojelić, M. (2020). Biological potential of fruit and leaves of strawberry tree (Arbutus unedo L.) from Croatia. Molecules, 25(21), 5102.

Suhery, W. N., Fernando, A., and Has, N. (2016). Uji aktivitas antioksidan dari ekstrak bekatul padi ketan merah dan hitam (Oryza sativa L. var. Glutinosa) dan formulasinya dalam sediaan krim. PHARMACY: Jurnal Farmasi Indonesia (Pharmaceutical Journal of Indonesia), 13(1), 101-115.

Yang, W., Liu, S., Marsol-Vall, A., Tähti, R., Laaksonen, O., Karhu, S., Yang, B., and Ma, X. (2021). Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii. LWT, 149, 111910.



  • There are currently no refbacks.

Copyright (c) 2022 Universitas Pendidikan Indonesia

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Journal of Science and Technology is published by UPI.
StatCounter - Free Web Tracker and Counter
View My Stats