Open AccessQuality of fermented goat milk with carrot juice during cold storage
Author(s) -
Yulianti Fitri Kurnia,
El Latifa Sri Suharto,
Endang Purwati
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/694/1/012076
Subject(s) - food science , fermentation , carrot juice , cold storage , quality (philosophy) , chemistry , biology , horticulture , physics , quantum mechanics
The purpose of this research was to determine the effect of storage duration in refrigerator temperature on moisture content, pH, and antioxidant activity of fermented goat milk ( Lactobacillus fermentum PE2) with the addition of carrot juice. The experiment used a completely randomized design with 5 treatments of goat milk fermentation at the refrigerator temperature of 0, 5, 10, 15, and 20 days with 4 replications. The results showed that the storage duration at a refrigerator temperature had a significant effect (P 0.05) on the moisture content and pH. Goat milk fermentation with Lactobacillus fermentum PE2 can maintain quality until 20 days at a refrigerator temperature with the moisture content 81.32%, pH 4.48, and antioxidant activity 23.50%.