The potential of rosella (hibiscus sabdariffa L) petals juice inoptimizing the profile of fermented goat’s milk

Abstract

A study on the potential of rosella flower petal (Hibiscus Sabdariffa L) juice in optimizing the profile of fermented goat’s milk has been conducted at the Science and Technology of Milk Processing Laboratory, Faculty of Agriculture, University of Syiah Kuala Banda Aceh Darussalam. The purpose of this study was to examine the profile of fermented goat’s milk with the addition of rosella flower petal juice. In this case, the lactic acid bacteria used was Lactobacillus plantarum. Furthermore, this study applied a completely randomized research design consisting of 5 (five) treatments, namely P0 = control, P1 = 2.5% rosella petal juice, P2 = 5% rosella petal juice, P3 = 7.5% rosella petal juice, and P4 = 10% rosella petal juice, and each treatment was repeated 4 times. Starter L. plantarum was used with a 5% level. Parameters measured were pH value, lactic acid content, total plate count (TPC), vitamin C content, and the level of syneresis of fermented milk. The results showed that the addition of rosella petal juice with different percentages had a very significant effect (P<0.01) on increasing vitamin C levels, significantly increasing lactic acid levels (P<0.05), and reducing syneresis levels, but had no effect on pH and TPC. The highest levels of Vit C and lactic acid and the lowest levels of syneresis were obtained by adding 10% rosella petal juice. It can be concluded that the results obtained still meet SNI standards and the addition of 10% rosella flower petal juice produced fermented goat’s milk with the best profile.