Open AccessOrganoleptic characteristic of goat milk kefir modified by fruity taste to improve early childhood nutrition
Author(s) -
Zuraini,
. Indani,
Dzarnisa,
Zaudhatul
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/425/1/012060
Subject(s) - kefir , organoleptic , aroma , food science , taste , syneresis , mathematics , chemistry , biology , lactic acid , genetics , bacteria
Research on the use of various fruits (lychees, strawberries, oranges, and grapes) to add nutritional value in kefir was conducted to 28 toddlers in early childhood age 4-5 years old. The study was carried out at Catering Laboratory FKIP Unsyiah, Dairy Science Production Technology and Laboratory and Al-Azhar Kindergarten Banda Aceh, Indonesia. The parameters observed in the first 3 months were to obtain a good kefir product. Data collection techniques used were sensory evaluation (observation test) conducted on 5 panelist and acceptance test (hedonic scale) by 28 toddlers as consumer panelists. Data was analysed using one way ANOVA with a significance level of 0.05. The results of the study based on observational tests by panelist noted that grape flavored kefir (M18) had the following characteristics: color 24.75, aroma 24.25, texture 24.5 and taste 24.25. The results of analysis on consumer acceptance showed that the preferred goat milk kefir was the orange flavored (M16) having an average value of 23.5 in color, 23.25 in aroma, 24 in texture, and 23 in taste. Consistency of fruit flavored kefir product was assessed. Also, based on the syneresis test, the kefir was popular in public especially at early childhood consumers.