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Angelica Denta Pradiesta Putri
Brawijaya University

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Effect of Beetroot (Beta vulgaris L.) Powder Addition on the Physical Characteristics of Goat Milk Frozen Yogurt Premy Puspitawati Rahayu; Sarah Ardhya Mefia; Angelica Denta Pradiesta Putri
Journal of Livestock Science and Production Vol. 10 No. 2 (2026): Journal of Livestock Science and Production
Publisher : Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/jalspro.v10i2.4323

Abstract

Goat milk has the potential to be developed into frozen yogurt however, its distinctive aroma and physical characteristics may affect product acceptance. This study aimed to evaluate the effect of beetroot (Beta vulgaris L.) flour at different concentrations on the physical characteristics of goat milk frozen yogurt. A Completely Randomized Design (CRD) was used with four treatments (T0: 0%, T1: 3%, T2: 6%, and T3: 9% beetroot flour) and five replicates. The results showed that beetroot flour addition had a highly significant effect (P<0.01) on pH and viscosity and a significant effect (P<0.05) on overrun and melting rate. The pH increased from 3.66 at T0 to 4.37 at T3, while viscosity increased from 16.32 to 62.02 mPa·s. The increase in viscosity was associated with higher total solids and fiber content, which enhanced water-binding capacity within the product matrix. Overrun values were 8.23, 10.10, 7.70, and 12.30%, respectively, showing a fluctuating pattern among treatments. Melting rate increased from 23.27 at T0 to 25.55 at T3. In conclusion, beetroot flour addition modified the physicochemical and physical characteristics of goat milk frozen yogurt by influencing pH, viscosity, air incorporation, water retention, and product stability during melting.  
Co-Authors Premy Puspitawati Rahayu Sarah Ardhya Mefia