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Goat milk and roselle (Hibiscus sabdariffa Linn) are food ingredients with health functional properties. This research used Lactobacillus acidophilus RRAM-01 and Lactococcus lactis RRAM-01 which had been proven as probiotic, and Saccharomyces cereviceae. Saccharomyces cereviseae was used to produce specific flavor components in koumiss (bacterial fermentation product). The objective of this research was to study the characteristics of goat milk probiotic koumiss added that with roselle extract. The results showed that the addition of different concentration of roselle extract (0%, 0.5%, and 1%) in the goat milk probiotic koumiss had no effect on chemical and microbiological characteristics of koumiss. Goat milk processed into koumiss had ability to suppress the growth of coliform and had strong inhibition activity against Escherichia coli ATCC 25922 as tested by agar diffusion test. Microbiological analysis used in this research was the pour plate method. Population of lactic acid bacteria indicated that the product fulfilled standards as probiotics koumiss (10 11 cfu/mL), coliform was not detected in the products, therefore the products met the criteria of The National Agency of Drug and Food Control (NA-DFC) as probiotic functional food. Sensory evaluation was conducted by using hedonic quality test. Based on the hedonic quality test, addition of different concentrations of roselle extract increased the intensity of red color and koumiss viscosity, but had no effect to the aroma and sourness of koumiss.

CHARACTERISTICS OF PROBIOTIC KOUMISS FROM GOAT MILK WITH ADDITION OF ROSELLE EXTRACT (Hibiscus Sabdariffa Linn)