Organoleptic, Chemical, and Microbiological Characteristics of Goat Milk Yoghurt Using Lactobacillus plantarum T14 and T35 with Addition of Stevia Sweetener Purwaningsih1, I N Rosida2, T F Djaafar1, T Marwati1, R Wikandari2, and E S Rahayu2
1Department of Postharvest, Yogyakarta Assessment Institute for Agricultural Technology, Indonesia
2Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
Abstract
Yogurt is a functional food that is in demand by the public. The high sucrose content in yogurt can cause health problems, especially for people with diabetes mellitus. Making goat milk yogurt using stevia as a sweetener is one solution. The purpose of this study was to determine the organoleptic, chemical, and microbiological characteristics of goat^s milk yogurt fermented using Lactobacillus plantarum T14 and T35 which added with stevia sweetener. This research was conducted using a Factorial Completely Randomized Design. The first factor was the strain of lactic acid bacteria (LAB), namely Lactobacillus plantarum T14 and Lactobacillus plantarum T35. The second factor was the concentration of stevia, namely 0%- 0.25%- and 0.5%. The processing of yogurt was carried out by adding goat^s milk with 10% skim milk and 1% (v/v) LAB inoculum, then incubated at 37 oC for 16 hours. We found that goat^s milk yogurt with a Lactobacillus plantarum T14 and a stevia concentration of 0.25% was the most preferred. The yogurt contents of protein, water, fat, titrated acid, and ash content were 6.48-6.57%- 78.11-80.45%- 5.03-5.16%- 0.56- 0.61%- and 1.50-1.55%, respectively. The increase of Lactobacillus plantarum T14 and T35 growth was respectively 1.48-1.54 log and 0.17-0.45 log.
Keywords: yogurt, goat milk, stevia
Topic: Genetically Modified Foods, Food Safety, and Product Development
