KARAKTERISTIK KIMIA DAN ANALISIS POTENSI PASAR YOGURT NABATI BERBASIS SANTAN KELAPA DENGAN PENAMBAHAN KARAGINAN SEBAGAI ALTERNATIF PANGAN FUNGSIONAL

Chemical Characteristics and Market Potential Analysis of Coconut Milk Yogurt with Carrageenan Addition as a Functional Food Alternative

Abstract

Dairy-based yogurt is less suitable for individuals who suffer from lactose intolerance, have allergies to cow's milk protein, or follow a strict vegetarian (vegan) diet. Therefore, plant-based alternatives are needed, one of which is made from coconut milk. However, coconut milk yogurt faces challenges related to its physical stability, such as syneresis or water separation, which can be minimized by adding carrageenan as a stabilizer. This study aimed to examine the chemical characteristics including pH, moisture content, fat content, and protein content, as well as to analyze the market potential of plant-based yogurt made from coconut milk with carrageenan fortification. A descriptive-exploratory method was employed with three variations of carrageenan concentration, namely Y1 (0.2% w/v), Y2 (0.4% w/v), and Y3 (0.6% w/v). The results showed that the higher the concentration of carrageenan added, the higher the pH value (increasing from 4.68 to 4.95), but conversely, it decreased moisture content (from 85.77% to 83.15%), fat content (from 3.89% to 3.25%), and protein content (from 2.90% to 2.60%). The best treatment was found in sample Y2 with a carrageenan concentration of 0.4% w/v, which produced a pH of 4.83, moisture content of 84.98%, fat content of 3.70%, and protein content of 2.75%, all of which met the quality requirements of SNI 2981-2009. This product is considered to have high market potential, supported by the increasing trend in plant-based product consumption, the advantage of coconut milk as a lactose-free raw material, and its potential as a functional food.