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All Journal Helium: Journal of Science and Applied Chemistry
Della Rosalynna Stiadi
Department of Chemistry, Faculty of Mathematics and Natural Sciences, State University of Padang, West Sumatera, Indonesia
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Materials Science & Nanotechnology

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A Study on the Addition of Sweet Orange (Citrus sinensis L) to Reduce Goaty Odor in Goat Milk-Based Yogurt Annisa Desfi; Della Rosalynna Stiadi; Nurul Aulia; Rahma Dika Aulia Nasution
Helium: Journal of Science and Applied Chemistry Vol. 4 No. 2 (2024): Helium: Journal of Science and Applied Chemistry
Publisher : Study Program of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/helium.v4i2.6

Abstract

This study aimed to reduce the goaty odor in goat milk yogurt by adding sweet orange (Citrus sinensis L). Yogurt was prepared with varying concentrations of sweet orange: 0%, 5%, 10%, and 15% (v/v). The yogurt characteristics analyzed included organoleptic properties, pH, lactic acid, protein, and moisture content. Results showed that adding 15% sweet orange was most effective in reducing goaty odor and increasing consumer preference. The yogurt pH remained stable at 4, while lactic acid content increased to 1.35% compared to the control (1.26%). Protein content decreased with increasing orange concentration, while moisture content increased. This study concludes that adding sweet oranges effectively reduces the goaty odor in goat milk yogurt, although attention should be paid to the decrease in protein content. These findings open opportunities for developing more appealing goat milk yogurt products for Indonesian consumers.
Co-Authors Annisa Desfi Nurul Aulia Rahma Dika Aulia Nasution