Karakteristik Fungsional Dan Sensoris Yoghurt Yang Diperkaya Mikroenkapsulasi…

Yoghurt is a fermented milk product that is fermented using lactic acid bacteria (LAB). Yoghurt diversification needs to be done to increase its functional value as a functional food, namely by adding butterfly pea flowers (Clitoria ternatea L.). The purpose of this study was to get the right microencapsulated concentration of butterfly pea flower extract to produce the best quality yoghurt. Th…