The Utilization of Red Fruit (Pandanus Conoideus Lam) Extract for Making Goat’s Milk Kefir

Abstract

Abstract Red fruit extract is a by-product from red fruit oil production process. Red fruit extract contains active compounds that are important for health. It has potential to be developed as functional food. Kefir is categorized in one of functional food because it has a healthy effect. Kefir can be made from various types of milk, and one of them is goat’s milk. The purpose of this study was to evaluate the physicochemical properties, total lactic acid bacteria and organoleptic characteristics for goat’s milk kefir with added red fruit. The treatment in this study was the addition red fruit liquid extract as much as 0% (control), 2.5% and 5%. The results showed that all total lactic acid bacteria is more than 1 million population per ml so that it can be declared as a probiotic functional food. The results of the organoleptic test showed that the panelists preferred goat’s milk kefir products with the addition of 2.5% red fruit liquid extract. The conclusion obtained from this research was that the best concentration of red fruit liquid extract is 2.5% which produces goat’s milk kefir which is in accordance with standard and favored by panelists.