The Effect of Adding Carboxy Methyl Cellulose and Watermelon Albedo Juice on Antioxidant Activity, Physical and Sensory Properties of Watermelon Albedo Yogurt

A. Alamsyah., D.M.G. Pertiwi and E. Basuki
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A. Alamsyah.: Faculty of Food Technology and Agroindustry, University of Mataram, Indonesia
D.M.G. Pertiwi: Faculty of Food Technology and Agroindustry, University of Mataram, Indonesia
E. Basuki: Faculty of Food Technology and Agroindustry, University of Mataram, Indonesia

International Journal of Research and Innovation in Applied Science, 2025, vol. 10, issue 2, 314-323

Abstract: This research aims to determine the effect of adding Carboxy Methyl Cellulose (CMC) and watermelon albedo juice. on antioxidant activity, physical properties and organoleptic properties of watermelon albedo yogurt. This study uses Completely Randomized Design (CRD) with the first factor was CMC concentration (0%, 0.2%) and the second factors was Watermelon albedo juice concentration (0%; 20% and 30%). with trplicate. Parameters to be observed include antioxidant activity, pH, viscosity, syneresis and sensory test (aroma, taste and texture). Observational data were tested by ANOVA at a 5% and continued using the Honestly Significant Difference (HSD) at a significant level of 5 %. The best yogurt was the addition of 0.2% CMC and 30% watermelon albedo juice concentration which produces of antioxidant activity 29.67%, pH value 4, 21, syneresis 12.37% and viscosity 3759.33 cP. The sensory resulted in a slightly sweet taste and strong watermelon aroma preffered by the panelists.

Date: 2025
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