Preferensi Konsumen terhadap Diversifikasi Susu Kambing Perah pada Unit Usaha Mendha Milk

Bagas Ardhana (Universitas Wijayakusuma Purwokerto)
Sari Eko Tuswati (Universitas Wijayakusuma Purwokerto)
Ihsan Hilmi (Universitas Wijayakusuma Purwokerto)
Muhammad Evan Magistrama (Universitas Wijayakusuma Purwokerto)

Zebra: Jurnal Ilmu Peternakan dan Ilmu Hewani
Vol. 4 No. 2 (2026): Oktober : Zebra : Jurnal Ilmu Peternakan dan Ilmu Hewani

Goat milk is a functional food, but its characteristic goaty flavor lowers consumer acceptance, so flavor diversification is needed as a masking strategy. This study analysed consumer preference for four goat-milk variants (original, chocolate, strawberry, and melon) produced by the Mendha Milk business unit, evaluated organoleptically/hedonically by 30 semi-trained panelists on a five-point scale for the attributes of aroma and flavor. Data were analysed using the non-parametric Friedman test followed by the Wilcoxon test. Flavor diversification had a highly significant effect (P<0.01) on consumer preference for both attributes, confirming that added flavors act as masking agents that minimise the goaty flavor. The melon variant was most preferred for aroma (mean 4.47, very much liked), whereas the strawberry variant was most preferred for flavor (mean 4.23, very much liked); the original variant scored lowest on both (3.07 and 2.70). The four-flavor innovation effectively shifted consumer perception of goat milk, with melon and strawberry as the most preferred variants, offering a viable product-development strategy for goat-milk businesses.