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Abstract
A variety of flavored yogurt has been widely known; however, adding fruit would impact the choice of this product. In this experiment, some fruits, such as Ananas comosus and Cucumis melo had been supplemented in yogurt made from dairy goat milk. This research used a completely randomized design 4 x 4, applying four treatments with four replications. The treatments were FO: yogurt with no addition of fruit; FA: yogurt with 10% fruit Ananas; FC: yogurt with 10% fruit Cucumis; FM: yogurt with mixed addition of 5% fruit Ananas and 5% Cucumis. Data of sensory evaluation and pH were analyzed using Anova. Results showed no significant differences in color, odor and flavour among treatments. However, there was found the highest (P<0.05) score (3.30) on the texture of yogurt with C. melo. On average, this yogurt and mixed fruit yogurt also showed high overall acceptability (2.65). Yet, the Cucumis yogurt had high averages in TPC (2.8×107) and pH (5.72). Cost production, in average, the mixed yogurt showed IDR 105,516 for 2,5 l (IDR 42,206 for 1 l yogurt). It had IDR 5,790 difference from the one with no fruit yogurt. In conclusion, yogurt with A. comosus had an optimal combination of sensory evaluation score, TPC, pH and cost production.
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Copyright (c) 2024 Endang Sulistyowati, Martina Efri Malinda, Widia Afrianti, Dadang Suherman, Edi Soetrisno, Suharyanto, Irma Badarina, Tris Akbarillah
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References
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- Soekarto, S.T. (1985). Penilaian Organoleptik untuk Industri Pangan dan Hasil Pertanian. Jakarta: Bharata Karya Aksara. Jakarta.
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- Sulistyowati, E., A. Sudarman, K.G. Wiryawan and T. Toharmat. (2013). Quality of Milk Fatty Acid During Late Lactation in Dairy Goat Fed on PUFA-Diet Supplemented with Yeast and Curcuma xanthorrhiza roxb. J. Indonesian Trop. Anim. Agric. 38 (4): 247- 256.
- Sulistyowati, E., I. Badarina, S. Mujiharjo, Sistanto, I. R. Dhani, R. Putri, E. Terimasari, A. Proyogi, B. Al Iman, and S. Fanhar. (2020). Performance of dairy cows fed diet containing concentrate with fermented Durio zibethinus peel. Jurnal Ilmu-Ilmu Peternakan 30 (1): 29-39.
- Sulistyowati, E., S. Mujiharjo, B. S. Prayitno, E. Haryanti, Sistanto. (2016). Tingkat Kesukaan dan Analisis Ekonomi Produk Olahan Susu Spesifik Lokasi. Jurnal Sain Peternakan Indonesia 11 (2): 118- 125.
- Sulistyowati, E., S. Mujiharjo, Irnad, A. Susanti, S. Phatonah. 2019. Physical and Organoleptic Characteristics of Milk Caramel Candy with Durian Fruit (Durio zibethinus Murr) and Gerga Citrus (Citrus Sp) Juice. Jurnal Agroindustri 9 (2): 56-65.
References
Costa, M. P., C.F. Balthazar, R. M. Franco, E.T. Marsico, A.G. Cruz and C. A. Conte Junior. (2014). Changes in Expected Taste Perpection of Probiotic and Conventional Yogurts made from Goat Milk after Rapidly Repeated Exposure. J. Dairy Sci. 97 (5): 2610-2618.
Efriantoni. (2011). Pengaruh Konsentrasi Starter dan Lama Inkubasi terhadap Karakteristik Set Yogurt. Skripsi. Jurusan Peternakan, Fakultas Pertanian. Universitas Bengkulu.
Junaid, M., S. Inayat, N. Gulzar, A. Khalique, F. Shahzad, I. Irshad, and M. Imran. (2023). Physical, chemical, microbial, and sensory evaluation and fatty acid profiling of value-added drinking yogurt (Laban) under various storage conditions. Journal of Dairy Science 106(1): 39-46.
Mani- Lopez, E., E. Palou, and A. Lopez-Malo. (2014). Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria. J. Dairy Sci. 97 (5): 2578-2590.
Mituniewicz-Małek, A., M. Ziarno, I. Dmytrów, and J. Balejko. (2017). Effect of the addition of Bifidobacterium monocultures on the physical, chemical, and sensory characteristics of fermented goat milk. Journal of Dairy Science 100 (9): 6972-6979.
Oktaviana, A.Y., D. Suherman, and E. Sulistyowati. (2015). Effect of yeast on pH, lactate bacterie, and lactose of yogurt. J. Sain Peternakan Indonesia 10 (1): 22- 31.
Pradhika, I. (2019). Teori dan Praktek Laboratorium Mikrobiologi yang Baik. Lembang. Innosains (Graha Ilmu).
Rakhmanova, A., T. Wang, G. Xing, L. Ma, Y. Hong, Y. Lu, Y., and X. Lü. (2021). Isolation and identification of microorganisms in Kazakhstan koumiss and their application in preparing cow-milk koumiss. Journal of Dairy Science 104 (1): 151-166.
Sah, B. N. P., T. Vasiljevic, S. McKechnie, and O.N. Donkor. (2015). Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel. Journal of Dairy Science 98 (9): 5905-5916.
Soekarto, S.T. (1985). Penilaian Organoleptik untuk Industri Pangan dan Hasil Pertanian. Jakarta: Bharata Karya Aksara. Jakarta.
Sulistyowati, E., A. Sudarman, K.G. Wiryawan and T. Toharmat. (2014). Milk Production of Late Lactation Dairy Goat Fed PUFA-Diet Supplemented with Yeast and Curcuma xanthorrhiza Roxb. Proceeding the 2nd Asian- Australasian Dairy Goat Conference. IPB Convention Center. Bogor 25- 27 April 2014. Page: 223-226.
Sulistyowati, E., A. Sudarman, K.G. Wiryawan and T. Toharmat. (2013). Quality of Milk Fatty Acid During Late Lactation in Dairy Goat Fed on PUFA-Diet Supplemented with Yeast and Curcuma xanthorrhiza roxb. J. Indonesian Trop. Anim. Agric. 38 (4): 247- 256.
Sulistyowati, E., I. Badarina, S. Mujiharjo, Sistanto, I. R. Dhani, R. Putri, E. Terimasari, A. Proyogi, B. Al Iman, and S. Fanhar. (2020). Performance of dairy cows fed diet containing concentrate with fermented Durio zibethinus peel. Jurnal Ilmu-Ilmu Peternakan 30 (1): 29-39.
Sulistyowati, E., S. Mujiharjo, B. S. Prayitno, E. Haryanti, Sistanto. (2016). Tingkat Kesukaan dan Analisis Ekonomi Produk Olahan Susu Spesifik Lokasi. Jurnal Sain Peternakan Indonesia 11 (2): 118- 125.
Sulistyowati, E., S. Mujiharjo, Irnad, A. Susanti, S. Phatonah. 2019. Physical and Organoleptic Characteristics of Milk Caramel Candy with Durian Fruit (Durio zibethinus Murr) and Gerga Citrus (Citrus Sp) Juice. Jurnal Agroindustri 9 (2): 56-65.