Potency of Lemon Peel (Citrus limon (L.) Burm. f) for Improving the Characteristics of Goat Milk Yogurt
Fithri Choirun Nisa*, Yuliana Mufiddaturrohmah, Fitri Surya Anggraini, Najla Ayu Setiyowati

Department of Food Science and Biotechnology, Faculty of Agricultural Technology. Brawijaya University, Jl. Veteran, Malang, 65145, Indonesia

*Email: fithri_cn[at]ub.ac.id

Abstract

Goat milk yogurt has high nutritional value as a functional food and contains bioactive peptides. However, it has shortcomings in its physical and sensory characteristics. This study aims to evaluate the effect of lemon peel extract addition with varying water-to-lemon peel ratios (2:1, 4:1, 6:1) and concentrations (3%, 5%, 7%) on the physical and sensory characteristics of goat milk yogurt. The best treatment was achieved at a 2:1 ratio and 7% concentration, resulting in a viscosity of 5101 cP, syneresis of 14.50%, hardness of 49.7 g, adhesiveness of 0.38 mJ, springiness of 5.50 mm, and gumminess of 33.96 g. The total lactic acid bacteria count was recorded at 8.46 log CFU/ml, total acidity of 1.69%, and pH of 4.25. The duo-trio sensory test showed significant differences in yellow color, thickness, aroma, taste, and aftertaste. The addition of lemon peel extract effectively improved the physical characteristics and sensory acceptance of goat milk yogurt, making it a functional food with potential added health benefits.

Keywords: Goat Milk- Lemon Peel- Physical and Sensory Characteristics- Yogurt

Topic: Food science and biotechnology