Syneresis, and acidity value of fermented goat milk added with beet (Beta vulgaris L.) juice using Lactobacillus rhamnosus

Abstract

The purpose of this study was to determine the effect of adding beet juice in fermented goat’s milk using Lactobacillus rhamnosus bacteria on the acidity, syneresis value. This study applied a Complete Randomized Design (RAL) consisting of five treatments Control (P0), 2% of beet juice (P1), 4% of beet juice (P2), 6% of beet juice (P3), and 8% of beet juice (P4) with four repetitions. The data obtained were analysed using ANOVA (Analysis of Variance). If a significant difference is found, then Duncan’s multiple range (DMRT) test is conducted. The results showed that the addition of beet juice with a different percentage in fermented goat milk had significant effect (P<0.05) on syneresis but had a very significantly effect (P<0.01) on the pH value. The addition of 2% of Beet juice resulted in the lowest syneresis value of 9.88%. The low value of syneresis in this study was caused by the addition of beet juice which has high acidity, carbohydrate and protein content. The higher the lactic acid, the lower the pH and the denser the texture formed because the protein’s ability to bind water increases so that the syneresis formed is lower.