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Yogurt is a bacteria fermented milk product, containing bioactive peptide components, which potential as antioxidant, reducing damage of cells caused by free radicals. Purple Hibiscus sabdariffa L (roselle) calyx has anthocyanin and phenolic compound which has capacity as antioxidant. The addition of purple rosella calyx extract to yogurt increases the antioxidant potential, as well as in organoleptic value. The aim of this study was to determine which the best concentration of purple Hibiscus sabdariffa L (roselle) calyx extract-fortified yogurt, based on organoleptic evaluation. This study used organoleptic evaluation was involving 30 panellists, consist of the hedonic test comprised color, taste, aroma, texture and the overall value, and the hedonic quality test comprised color, sour taste, roselle taste, sweet taste, dairy aroma, and texture. Factor of treatment was the concentration of purple roselle calyx extract-fortified in pasteurized cow’s milk fermented by lactic acid bacteria, Lactobacillus bulgaricus, Streptococcus thermophiles, and Lactobacillus acidophilus, consisted of 3 levels, i.e. 0.5; 1; 1.5% (v/v). Data was analysed using Kruskal-Wallis nonparametric test, if the result was significantly different (p<0.05) then it processed using Mann-Whitney test (α=5%). The result of this study showed that 1.5% was the most preferable concentration of fortification by panellist based on its color. The average panellist also stated that the 1.5% was has darker color (less red) compared to 0.5 and 1%. The color of 1.5% concentration is most preferable (highest average value, 3.83) because on its darker color than the others.

Organoleptic properties evaluation of purple Hibiscus sabdariffa L (Roselle) calyx extract-fortified yogurt