A Study on the Addition of Sweet Orange (Citrus sinensis L) to Reduce Goaty Odor in Goat Milk-Based Yogurt

Annisa Desfi (Department of Chemistry, Faculty of Mathematics and Natural Sciences, State University of Padang, West Sumatera, Indonesia)
Della Rosalynna Stiadi (Department of Chemistry, Faculty of Mathematics and Natural Sciences, State University of Padang, West Sumatera, Indonesia)
Nurul Aulia (Department of Chemistry, Faculty of Mathematics and Natural Sciences, State University of Padang, West Sumatera, Indonesia)
Rahma Dika Aulia Nasution (Department of Chemistry, Faculty of Mathematics and Natural Sciences, State University of Padang, West Sumatera, Indonesia)

Helium: Journal of Science and Applied Chemistry
Vol. 4 No. 2 (2024): Helium: Journal of Science and Applied Chemistry

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.