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

A. E. P. Haskito, A. Setianingrum, F. N. A. E. P. Dameanti, M. Fatmawati

2019

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 fiberand rich in bioactive components as potential antioxidant. Whiterice 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 thisresearch was to createyoghurt 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 methodologywas 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 incubationaltogether 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 adequatelysolid consistency

Paper Citation

in Harvard Style

Haskito A., Setianingrum A., Dameanti F. and Fatmawati M. (2019). Organoleptic Properties Evaluation of Goat Milk Yogurt with White Rice Bran Flour Fortification.In Proceedings of the 6th International Conference on Advanced Molecular Bioscience and Biomedical Engineering - Volume 1: ICAMBBE, ISBN 978-989-758-483-1, pages 117-121. DOI: 10.5220/0009586001170121

in Bibtex Style

@conference{icambbe19,
author={A. E. P. Haskito and A. Setianingrum and F. N. A. E. P. Dameanti and M. Fatmawati},
title={Organoleptic Properties Evaluation of Goat Milk Yogurt with White Rice Bran Flour Fortification},
booktitle={Proceedings of the 6th International Conference on Advanced Molecular Bioscience and Biomedical Engineering - Volume 1: ICAMBBE,},
year={2019},
pages={117-121},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009586001170121},
isbn={978-989-758-483-1},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 6th International Conference on Advanced Molecular Bioscience and Biomedical Engineering - Volume 1: ICAMBBE,
TI - Organoleptic Properties Evaluation of Goat Milk Yogurt with White Rice Bran Flour Fortification
SN - 978-989-758-483-1
AU - Haskito A.
AU - Setianingrum A.
AU - Dameanti F.
AU - Fatmawati M.
PY - 2019
SP - 117
EP - 121
DO - 10.5220/0009586001170121