Organoleptic Properties Evaluation of Goat Milk Yogurt with White Rice Bran Flour Fortification

Abstract

Yoghurt is a functional food with various health benefit. Goat milk yoghurt contains bioactive peptides which have antioxidant potential. Rice bran is known for its good nutrition and high fiber and rich in bioactive components as potential antioxidant. White rice bran flour fortification into yoghurt processed from goat's milk is expected to increase the yoghurt’s nutritional value, especially in fiber and antioxidants. The aim of this research was to create yoghurt from goat’s milk fortified by white rice bran flour and to analyze said yogurt with hedonic test and hedonic quality test for organoleptic properties namely sour taste, goat aroma, bran aroma, and consistency. This research’s methodology was an experimental study which used a Completely Randomized Design (CRD) method for one treatment with five repetitions. The treatment factor is fortificationby 4% white rice bran flour in pasteurized goat milk which has been added with starter of Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus acidophilus 3% during incubational together until the milk transformed into yoghurt. The hedonic test and hedonic quality tests involved 30 panelists. The data is analysed by calculating average values. The results showed that panelists enjoyed overall characteristics such as sour taste, goat aroma, bran aroma, and yoghurt’s consistency. The panelists stated that fortified goat milk yogurt had sour taste, no goat meat and bran aroma, with adequately solid consistency.