Pengaruh Penambahan Minyak Zaitun pada Yogurt Susu Kambing terhadap Profil Asam Lemak, Kolesterol, pH dan Jumlah Bakteri Asam Laktat

Abstract

Yoghurt is one of the popular dairy products, which is processed by fermentation. Fermented milk products are widely studied due to the benefits, i.e. to prevent gastrointestinal disorders. Yoghurt can be processed from goat milk. This study was aimed to determine the best concentration of olive oil in goat milk yogurt which has fatty acids profile, cholesterol, pH and lactic acid bacteria (LAB) population with the addition of olive oil. This study used an experimental method with the addition of olive oil at five concentrations: 0%, 0.1%, 0.2%, 0.3% and 0.4% (v/v) and two replications. The parameters observed were fatty acid profiles, cholesterol, pH and LAB population. Research showed the fatty acid profile of goat milk yoghurt enriched with olive oil until 0.4% dominantly found was oleic acid as unsaturated fatty acid. The addition of 0.2% olive oil concentration resulted the lowest cholesterol level in goat milk yogurt. There was no significant differences of goat milk yogurt pH from the treatments given. The LAB population of goat milk yoghurt was obtained optimally at the concentration of 0.2% to 0.3% of olive oil addition. It is concluded that olive oil can be added at the concentration of 0.2% in goat milk yoghurt.