Physicochemical, microbiological and organoleptic properties of cowpeas (Vigna unguiculata) yoghurt with the addition of gotu kola leaf (Centella asiatica (L.) Urban) extract

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Physicochemical, microbiological and organoleptic properties of cowpeas (Vigna unguiculata) yoghurt with the addition of gotu kola leaf (Centella asiatica (L.) Urban) extract

Cowpea yogurt is a functional food product made from cowpeas and gotu kola leaves. This mixture of cowpeas and gotu kola leaves is expected to increase its functional value i.e., protein and antioxidant activity. This research aims to analyze the physicochemical, microbiological, and organoleptic pr...

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Bibliographic Details
Main Authors:	Kumalasari, Ika Dyah, Fatthiya, Lubna Nur, Septiyani, Retnosyari
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2024
Online Access:	http://journalarticle.ukm.my/23603/ http://journalarticle.ukm.my/23603/1/SMS%2010.pdf

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