Tropical Almond–Based Yogurt Fortified with Celery: A Functional Food for Lipid Profile Improvement and Anti-Inflammatory Support

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Published Feb 19, 2026
https://doi.org/10.55043/jaast.v10i1.505
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Vol. 10 No. 1 (2026): Journal of Applied Agricultural Science and Technology

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Nanik Suhartatik
Universitas Slamet Riyadi
Soraya Habibi
Einstivina Nuryandani
Akhmad Mustofa
Merkuria Karyantina
Fadilah Husnun
Pundhi Ludiani Hartiwi

Abstract

The development of yogurt as a functional food has gained significant attention. Tropical almond (Terminalia catappa) is rich in fat and protein, while celery is known for its antioxidant, anti-inflammatory, hypolipidemic, and hypoglycemic properties. This study investigated the development of functional yogurt made from tropical almond milk fortified with celery extract. It employed a Completely Randomized Design (CRD) with varying celery extract concentrations (1%, 2%, and 3%) and fermented for 14, 17, and 20 hours. The results showed that after 17 hours of fermentation, total acid-producing bacteria reached 7.87 log CFU (colony forming unit)/ml, exhibiting acceptable sensory attributes and enhanced antioxidant activity. In vivo tests on Wistar rats revealed significant reductions in malondialdehyde (MDA) and interleukin-6 (IL-6) levels, which indicate anti-inflammatory and lipid-lowering effects. These findings highlight the potential of tropical almond-based yogurt as a novel functional food, paving the way for sustainable dietary interventions targeting metabolic health.

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How to Cite
1.
Suhartatik N, Habibi S, Nuryandani E, Mustofa A, Karyantina M, Husnun F, Ludiani Hartiwi P. Tropical Almond–Based Yogurt Fortified with Celery: A Functional Food for Lipid Profile Improvement and Anti-Inflammatory Support. J. appl. agricultural sci. technol. [Internet]. 2026Feb.19 [cited 2026Feb.27];10(1):1-21. Available from: https://jaast.org/index.php/jaast/article/view/505

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