Sifat Organoleptik Yoghurt Susu Kambing dengan Suplementasi Ekstrak Buah Lakum (Cayratia trifolia (L.) Domin)
DOI:
https://doi.org/10.26418/jpb.v1i1.56435Keywords:
goat's milk, lakum fruit, yoghurtAbstract
Yogurt is a fermented product of lactic acid bacteria such as Streptococcus thermophilus and Lactobacillus bulgaricus. This study aims to determine the effect of lakum fruit extract on the organoleptic properties of goat's milk yogurt. This research was conducted using an experimental method, namely supplementation of lakum fruit extract in making goat's milk yogurt. The method used in this study was Completely Randomized Design (CRD) with one measurement factor, namely different concentrations of lakum fruit extract (P0: 0 ml; P1: 0.5 ml; P2:1 ml; P3: 1.5 ml; P4: 2 ml; P5: 2.5 ml and P6: 3 ml), all treatment levels were tested by 25 panelists. The variables observed in the organoleptic test were color, taste, aroma and texture. The results showed that goat's milk yogurt supplemented with lakum fruit extract did not have a significant effect on color, taste and aroma. and give a real impact on the texture. The conclusion panelists liked the most on color 4.00 (like), taste 3.20 (slightly like), scent 3.36 (slightly like) and texture 3.90 (slightly like).References
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