Yoghurts from milk fermentation by lactic acid bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus provide significant health benefits, particularly for digestive function. This study aimed to enhance the nutritional quality of Ambon banana (Musa paradisiaca) yoghurt by supplementing it with Moringa (Moringa oleifera) leaf and Butterfly pea (Clitoria ternatea) flower extracts. Ambon banana contains essential nutrients including protein, fiber, vitamins (C, B complex, and B6), potassium, and key minerals, while Moringa and Butterfly pea are rich in iron, calcium, magnesium, zinc, and vitamins A, B, C, D, and E, offering additional health-promoting properties. The experiment employed a Completely Randomized Design (CRD) with three extract concentrations (6 mL, 8 mL, and 10 mL). The analyzed parameters were potassium, calcium, magnesium, and zinc contents. The highest potassium levels were observed in yoghurt supplemented with 10 mL of Moringa extract (0.50%) and 8 mL of Butterfly pea extract (0.48%). The highest calcium contents were found with 6 mL of Moringa (722.57 ppm) and 8 mL of Butterfly pea (250.86 ppm) extracts. Magnesium and zinc levels peaked in yoghurt with 10 mL of Moringa (83.5 ppm; 21.38 ppm) and 6–10 mL of Butterfly pea (58.8 ppm; 18.32 ppm) extracts. These findings indicate that supplementation with Moringa leaves, and Butterfly pea flowers enhances the micronutrient composition of Ambon banana yoghurt, supporting its potential as a functional food to promote adolescent health.
Luthfianto et al. (Thu,) studied this question.
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