<![CDATA[AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh penambahan sari buah kurma terhadap yogurt susu kambing. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan: P0 (kontrol/tanpa sari kurma), P1 (15 ml sari buah kurma), P2 (30 ml sari buah kurma), dan P3 (45 ml sari buah kurma), dengan volume susu kambing yang sama pada setiap perlakuan yaitu 250 ml dan dilakukan 3 kali ulangan. Parameter pengamatan meliputi rasa, warna, aroma, tekstur, pH, keasaman, dan viskositas. Hasil penelitian menunjukkan bahwa penambahan sari buah kurma memberikan pengaruh nyata terhadap rasa, warna, tekstur, dan viskositas yogurt susu kambing. Hasil analisis menunjukkan nilai signifikansi untuk rasa 0,00, warna 0,00, tekstur 0,00, dan viskositas 0,00 (P<0,05), yang berarti perlakuan berpengaruh signifikan. Namun, penambahan sari buah kurma tidak memberikan pengaruh signifikan terhadap aroma (0,09), pH (0,18), dan keasaman (0,34) (P>0,05). Nilai pH berkisar antara 3,83–3,96 dan keasaman antara 1,37–1,52%, masih dalam rentang standar SNI. Produk yogurt susu kambing dengan penambahan sari buah kurma, khususnya pada perlakuan P3 (45 ml), berpotensi menjadi inovasi olahan yang lebih disukai konsumen karena memiliki kualitas sensorik yang lebih baik dengan kandungan gula alami dan bahan yang mudah diperoleh.Kata Kunci: karakteristik yogurt, susu kambing, sari buah kurmaAbstractThis study aims to determine the effect of the addition of date fruit juice on goat milk yogurt. The method used was a completely randomized design (CRD) with 4 treatments: P0 (control/no date juice), P1 (15 ml date juice), P2 (30 ml date juice), and P3 (45 ml date juice), with the same volume of goat's milk in each treatment which is 250 ml and 3 replications were done. Observation parameters included taste, color, aroma, texture, pH, acidity, and viscosity. The results showed that the addition of date juice had a significant effect on the taste, color, texture, and viscosity of goat milk yogurt. The analysis showed significance values for taste 0.00, color 0.00, texture 0.00, and viscosity 0.00 (P<0.05), which means the treatment had a significant effect. However, the addition of date juice did not have a significant effect on aroma (0.09), pH (0.18), and acidity (0.34) (P>0.05). The pH value ranged from 3.83-3.96 and acidity between 1.37-1.52%, still within the SNI standard range. Goat's milk yogurt products with the addition of date juice, especially in the P3 treatment (45 ml), have the potential to be a processed innovation that is preferred by consumers because it has better sensory quality with natural sugar content and easily obtained ingredients.Keywords: characteristics of yogurt, goat milk, date juice]]>
