23 AgriHealth: Journal of Agri-food, Nutrition and Public Health. 4(1), 23-32, 2023 URL: https://jurnal.uns.ac.id/agrihealth/article/view/70515 DOI: http://dx.doi.org/10.20961/agrihealth.v4i1.70515 ISSN 2722-0656 (Print) 2722-0648 (Online) Copyright © 2023 Universitas Sebelas Maret The Evaluation of Physicochemical and Sensory Properties of Sehati Yogurt Drink Flavors with a Combination of Spice Extract Nurul Latifasari 1 , Rifda Naufalin 2 , Retno Supriyanti 3 , Indah Nuraeni 4 and Eko Fauzi Hartono 5 1 Department of Food Technology, Faculty of Telecommunications and Electrical Engineering, Institut Teknologi Telkom Purwokerto, Purwokerto, Indonesia; 2 Department of Food Technology, Faculty of Agriculture, Universitas Jenderal Soedirman, Purwokerto, Indonesia; 3 Department of Electrical Engineering, Faculty of Engineering, Universitas Jenderal Soedirman, Purwokerto, Indonesia; 4 Department of Nutrition Science, Faculty of Health Sciences, Universitas Jenderal Soedirman, Purwokerto, Indonesia; 5 Department of Animal Husbandry, Faculty of Animal Husbandry, Universitas Jenderal Soedirman, Purwokerto, Indonesia Received: January 17, 2023; Accepted: March 9, 2023 Abstract Yogurt is a popular functional drink that can be flavored and enhanced with a variety of spice extracts. Variants of flavors with a combination of spice extracts increase their uniqueness and practical value because of their bioactive components. However, it is necessary to study the physicochemical characteristics and sensory acceptance after adding the flavor variants of the spice extract combinations produced. This study aimed to determine the physicochemical and sensory attributes of the small and medium enterprise of Sehati yogurt drink, which added the flavor combination of ginger, lemongrass and galangal spice extracts in the kunir asem, wedang uwuh and wedang telang flavor variants. The variations were 5% v/v kunir asem, 5% v/v wedang uwuh and wedang telang 5% v/v and 0% for the control used a completely randomized design (CRD) with five replications. Based on the results, the Sehati yogurt drink with 5% kunir asem flavor variant had the highest viscosity, fat content and carbohydrates with 53.4 cP; 3.15%; and 14.61% respectively. The wedang uwuh flavor variant had the most elevated moisture and ash content with 0.3% and 81.27% respectively while the wedang telang flavor variant had the highest protein content value of 1.74%. Moreover, the highest score in terms of taste (sour), aroma, color, thickness and level of preference (sensory attributes) was the wedang telang flavor variant. This research will contribute to further developing functional drinks combined with traditional spices. Keywords: galangal; ginger; lemongrass; physicochemical characteristics; yogurt INTRODUCTION Yogurt is a popular fermented milk product that contains probiotic bacteria. It has numerous advantages, including maintaining the digestive system in the body, preventing various diseases (allergies, diarrhea and constipation) (Rangkuti, 2017). The content of lactic acid bacteria (LAB) in yogurt products can also benefit health by  Corresponding author: nurul@ittelkom-pwt.ac.id Cite this as: Latifasari, N., Naufalin, R., Supriyanti, R., Nuraeni, I., & Hartono, E. F. (2023). The Evaluation of Physicochemical and Sensory Properties of Sehati Yogurt Drink Flavors with a Combination of Spice Extract. AgriHealth: Journal of Agri-food, Nutrition and Public Health, 4(1), 23-32. doi: http://dx.doi.org/10.20961/ agrihealth.v4i1.70515 maintaining the balance of microflora in the intestine (Astuty et al., 2021). According to Rizal et al. (2016), probiotics in yogurt products were active cultures that were intentionally added to fresh cow's milk ingredients. It has been scientifically proven that yogurt contains good nutrition and positively impacts human health. Along with the development of technology, yogurt has a variety of variants and innovations Journal of Agri-food, Nutrition and Public Health