Abstract
This research was aimed to study the content of fatty acid from yogurt drink by mangosteen rind extract. Completely Randomized Design (CRD) was throughout the research with different concentrations of mangosteen rind extract (0, 1, 2, and 3% (v/v). The results were differences on the yogurt drink product. The addition of mangosteen rind extract on yogurt drink of goat’s milk contains fatty acids both saturated and unsaturated fatty acids. The highest saturated fatty acids were observed on the of palmitic fatty acids, while the highest unsaturated fatty acids were found on the oleic acid. There were changes in the profiles of fatty acids during processing of fresh goat milk into yogurt drink by mangosteen rind extract.
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