Comparison of acceptability analysis of goat milk yogurt fortification with various rice bran flour

Abstract

Goat milk yogurt is among dairy products with a lot of health benefits, but still unfavorable in the population. To increase community acceptability towards goat milk yogurt, fortification with white, red, and black rice bran flour was attempted. The purpose of this research is to create goat milk yogurt with white, red, and black rice bran flour and analyze acceptability differences between each yogurt type. The yogurt used in this research is milk product fermented in Lactate Acid Bacteria (LAB) Lactobacillus bulgaricus, Streptococcus thermophilus, and lactobacillus acidophilus. This research is an experimental research using Completely Randomized Design (CRD) with one factor in the form of fortification with white rice bran flour 4%, red rice bran flour 4%, and black rice bran flour 4% into goat milk, and then fermented with the help of LABs into yogurt. Acceptability analysis was done by using the hedonic test on the following criteria: sour taste, goat smell, rice bran smell, and yogurt consistency. The hedonic test involved 30 panelists. Data analysis used the Kruskal Wallis test followed by the Mann Whitney test. The result of the research showed: (1) significant difference towards sour taste; (2) no significant difference towards goat smell, rice bran smell, and yogurt consistency; (3) goat milk yogurt fortified with black rice bran flour was the most favored by the panelists.