A comparative assessment of chemical characteristics of goat’s milk yoghurt after the addition of Syzygium cumini L.

Abstract

Introduction: Yogurt is a functional food that has health benefits. The study aimed to analyze the physicochemical characteristics of goat’s milk yogurt after adding Syzygium cumini L. Methods: Syzygium cumini L extract was mixed into goat’s milk and starter (Streptococcus thermophilus and Lactobacillus bulgaricus) and then fermented at 250C for 24 hours. The samples were divided into 4 treatment groups, namely differences in the concentration level of the addition of Syzygium cumini L (0%, 20%, 40%, 60%). The pH levels were analyzed by pH meter, lactic acid levels by acid-base titration method, and dietary fiber content by enzymatic gravimetric method. Results: The results showed that the pH level without adding Syzygium cumini L was 4.81 while Syzygium cumini L decreased by 0.5-0.8 to become more acidic. Meanwhile, the addition of Syzygium cumini L increased the lactic acid level by 4.82% by 0.2-0.5%. Dietary fiber content increased from 2% to 2.10% with the addition of 60% Syzygium cumini L. This study showed a difference in the chemical characteristics of pH, lactic acid, and dietary fiber between goat’s milk yogurt before and after the addition of Syzygium cumini L. Conclusion: This study has identified a significant difference in characteristic physicochemical on pH level, lactic acid level, and dietary fiber content between goat’s milk yogurt before and after the addition of Syzygium cumini L.