Physicochemical and Microbiological Quality of Goat’s Milk Yogurt Added Red Ginger (Zingiber officinale var. Rubrum) Extract

Abstract

Abstract This study aims to determine the quality of goat’s milk yogurt with red ginger extract addition. This research was conducted experimentally using a completely randomized design with the red ginger extract added (0%, 1%, 2%, 3%, 4%) with four replications. The parameters to be measured are physicochemical quality, namely acidity, pH, viscosity and density, chemical composition, fat content, protein content, water content, and microbiological tests - total lactic acid bacteria (LAB) and total plate count (TPC). The collected data were analyzed by One Way ANOVA. The results showed that the range of fat content was 6.57%-12.51%, protein content 4.78%-7.66%, water content 79.12%-82.45%, acidity 0.1-0.15, pH 3.72-3.83, viscosity 6.86-9.57 CPs, BJ 1.011- 1.035, BAL 11.23-11-85 log cfu/mL, and TPC 11.37-13.17 log cfu/mL. The addition of red ginger extracts significantly affected fat content, protein content, lactic acid content, viscosity, density, LAB and TPC content of goat’s milk yogurt. The addition of red ginger extract can increase the fat content and reduce the amount of TPC in goat’s milk yogurt.