Optimization of Yogurt Formulation Fortified with Chitosan from Black Tiger Shrimp (Penaeus monodon) Shell Waste and Lemon (Citrus limon) as a Functional Food Candidate

Abstract

This study aimed to optimize the formulation of yogurt fortified with chitosan derived from tiger shrimp shell waste (Penaeus monodon) and lemon (Citrus limon) as a marine-based functional food candidate. Yogurt formulations were prepared with varying chitosan concentrations (0.5%, 1%, and 1.5%) combined with 2% lemon and evaluated for their physical, chemical, microbiological, and sensory properties. The evaluated parameters included organoleptic characteristics, pH, viscosity, moisture content, ash content, lactic acid bacteria viability, and hedonic acceptance. The results demonstrated that increasing chitosan concentration significantly enhanced viscosity while reducing moisture content and lactic acid bacteria counts. All formulations maintained pH values within the acceptable yogurt range (3.80–4.50). The formulation containing 0.5% chitosan exhibited the most favorable characteristics, with stable viscosity (284.5 mPa·s), pH 4.13, lactic acid bacteria count of 1.9 × 10¹¹ CFU/mL, and the highest sensory acceptance. These findings suggest that low-level chitosan fortification effectively improves yogurt quality without compromising consumer acceptance, supporting its potential application as a value-added functional dairy product.