Effect of cempedak addition before and after fermentation on the quality of goat milk yoghurt

Farah diba 'izzati; Arif Ismanto; Mirna Mualim; Amani Aldiyanti; Fadhil Muharram; Muhammad Rizki Fadillah; Yunda Shasa Paradilla

doi:10.31949/agrivet.v14i1.17664

Authors

Farah diba 'izzati Mulawarman University, Indonesia
Arif Ismanto Universitas Mulawarman, Indonesia
Mirna Mualim Universitas Mulawarman, Indonesia
Amani Aldiyanti Universitas Mulawarman, Indonesia
Fadhil Muharram Universitas Mulawarman, Indonesia
Muhammad Rizki Fadillah Universitas Mulawarman, Indonesia
Yunda Shasa Paradilla Universitas Mulawarman, Indonesia

DOI:

https://doi.org/10.31949/agrivet.v14i1.17664

Abstract

Goat milk yoghurt has considerable potential as a functional dairy product because of its high nutritional value and digestibility. However, its distinctive goaty aroma may reduce consumer acceptance. Incorporating cempedak fruit (Artocarpus champeden), known for its strong and distinctive aroma, is anticipated to enhance the sensory quality of goat milk yoghurt. This study aimed to evaluate the effect of adding cempedak before and after fermentation on the physical properties (pH and color) and organoleptic characteristics of goat milk yoghurt. The experiment consisted of two treatments with four replicates: addition of cempedak after fermentation (A) and addition before fermentation (B). The physical properties were analyzed using instrumental measurements, and organoleptic data were evaluated using the Wilcoxon signed-rank test. The results showed that Treatment A produced a higher pH value than treatment B. In terms of color, treatment A exhibited higher lightness (L*), whereas treatment B exhibited higher redness (a*) and yellowness (b*). Organoleptic evaluation indicated that the yoghurt with cempedak added after fermentation was preferred by panelists in terms of taste, aroma, texture, and color. In conclusion, the timing of cempedak addition significantly influenced both the physicochemical and sensory qualities of goat milk yoghurt, with post-fermentation addition providing better overall acceptability.

Keywords:

lactic acid bacteria, , physicochemical properties, sensory evaluation, dairy product

Downloads

Download data is not yet available.

References

Anasari R, Nur BM, Noviasari S. 2022. Karakteristik sensori es krim nabati berbahan dasar susu kedelai dan ubi jalar ungu (Ipomea batatas L). Jurnal Ilmiah Mahasiswa Pertanian. 7(2). www.jim.unsyiah.ac.id/JFP

Anumudu CK, Miri T, Onyeaka H. 2024. Multifunctional applications of lactic acid bacteria: enhancing safety, quality, and nutritional value in foods and fermented beverages. Foods. 13(23). https://doi.org/10.3390/foods13233714

Borneo MAP, Wanniatie V, Qisthon A, Riyanti R. 2022. Kualitas organoleptik yoghurt susu kambing dengan penambahan ekstrak jahe merah (Zingiber Officinale var. Rubrum). Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals). 6(4):343–350. https://doi.org/10.23960/jrip.2022.6.4.343-350

Chakma S, Acharjee MR, Tonni IJ, Tabassum F, Das E, Islam S, Faruk MS Al. 2025. Probiotic potential of yogurt: exploring lactic acid bacteria for health-enhancing benefits. Applied Food Research. 5(2). https://doi.org/10.1016/j.afres.2025.101383

Dahlan DNA. 2019. Analysis of beta-carotene content differences in cempedak (Artocarpus champaden Lour.) jam using traditional and carbides fruit ripening methods. FOODSCITECH. 2(2):35–40. https://doi.org/10.25139/fst.v0i0.2108

Firmansyah H, Rosmiati R, Saufani IA, Hanifa ZN. 2025. Karakteristik Fisikokimia, Mikrobiologi dan Sensori Yogurt Susu Kambing (Capra aegagrus hircus) diperkaya Sari Kacang Hijau (Vigna radiata). Amerta Nutrition. 9(2):266–277.

’Izzati FD, Arief II, Budiman C, Abidin Z. 2024. Karakteristik Fisikokimia, Kadar Gizi, Organoleptik dan Aktivitas Antioksidan dalam Es Krim Yoghurt Rosela. Jurnal Ilmu Pertanian Indonesia. 29(4):642–652. https://doi.org/10.18343/jipi.29.4.642

Kamara DS, Rachman SD, Widya Pasisca R, Djajasoepena S, Suprijana O, Idar I, Safri Ishmayana dan. 2016. Idar Idar, dan Safri Ishmayana Pembuatan dan Aktivitas Antibakteri Yogurt Hasil Fermentasi Tiga Bakteri (Lactobacillus bulgaricus). Al-Kimia 4(2):22-32.

Khusnelia J, Wicaksana EJ, Nazarudin, Falani I, Hamidah A, Anggereini E. 2025. isolation and characterization of lactid acid bacteria from mandai (fermented cempedak peel) in East Kalimantan. Physics and Science Education Journal. 5(2):1–6.

Lydia F, Kartini TDB, Magdalena. 2021. Kualitas organoleptik es krim santan. Jurnal Kesehatan Manarang. 7(2):78–84. http://jurnal.poltekkesmamuju.ac.id/index.php/m

Ma ZF, Lee YY. 2025. The role of the gut microbiota in health, diet, and disease with a focus on obesity. Foods. 14(3). https://doi.org/10.3390/foods14030492

Mega O, Jahidin JP, Sulaiman NB, Yusuf M, Arifin M, Arief II. 2020. Total count of lactic acid bacteria in goats and cows milk yoghurt using starter s. Thermophilus rram-01, l. Bulgaricus rram-01 and l. Acidophilus iia-2b4. Buletin Peternakan. 44(1):50–56. https://doi.org/10.21059/buletinpeternak.v44i1.42311

Ngouénam JR, Momo Kenfack CH, Foko Kouam EM, Kaktcham PM, Maharjan R, Ngoufack FZ. 2021. Lactic acid production ability of Lactobacillus sp. from four tropical fruits using their by-products as carbon source. Heliyon. 7(5). https://doi.org/10.1016/j.heliyon.2021.e07079

Oktora AR, Ma’ruf WF, Agustini TW. 2016. Pengaruh penggunaan senyawa fiksator terhadap stabilitas ekstrak kasar pigmen β-karoten mikroalga dunaliella salina pada kondisi suhu berbeda. JPHPI. 19(3):206–213. https://doi.org/10.17844/jphpi.2016.19.3.206

Prabowo S, Sutrisno CKU, Krishna PC, Rahmadi A, Yuliani. 2023. Colorimeter design for dry food-products inspection using TCS3200 sensor and Arduino Mega-2560. Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering. 6(2):134–141.

Sampurno A, Cahyanti AN. 2017. Karakteristik yoghurt berbahan dasar susu kambing dengan penambahan berbagai jenis gula merah. Jurnal TEKNOLOGI Pangan dan Hasil Pertanian. 12(1):22–31.

Sampurno A, Cahyanti AN, Nofiyanto E. 2020. Karakteristik yoghurt susu kambing buah nangka dan cempedak. Pengembangan rekayasa dan teknologi. 16:121–128. http://journals.usm.ac.id/index.php/jprt/index

Setiawan AR, Setyawardani T, Widyaka K. 2022. Kecepatan leleh, warna dan tekstur secara sensoris es krim dengan penambahan sari buah bit merah (Beta vulgaris L.). J Anim Sci Technol. 4(1):51–60.

Sharma H, Ramanathan R. 2021. Gas chromatography-mass spectrometry based metabolomic approach to investigate the changes in goat milk yoghurt during storage. Food Research International. 140. https://doi.org/10.1016/j.foodres.2020.110072

Sionek B, Szydłowska A, Küçükgöz K, Kołożyn-Krajewska D. 2023. Traditional and new microorganisms in lactic acid fermentation of food. Fermentation. 9(12). https://doi.org/10.3390/fermentation9121019

SNI Yoghurt. 2009.

Sumarmono J. 2016. yogurt & concentrated yogurt.

Suwito W. 2012. Teknologi penanganan susu yang baik dengan mencermati profil mikroba susu sapi di berbagai daerah. Teknologi penanganan susu yang baik dengan mencermati profil mikroba susu sapi di berbagai daerah. 9(1):35–44. https://doi.org/10.21082/jpasca.v9n1.2012.35-44

Tepper BJ, Barbarossa IT. 2020. Taste, nutrition, and health. Nutrients. 12(1). https://doi.org/10.3390/nu12010155

Thakur R, Biswal P, Sari TP, Kumar D, Sagar NA, Bhardwaj S, Pandey HO, Chandratre GA, Tarafdar A. 2024. Therapeutic effect of goat milk and its value-addition: current status and way forward. J Food Sci Technol. 61(9):1621–1631. https://doi.org/10.1007/s13197-023-05923-9

Vera N, Haris MI, Wibowo A. 2021. Efek pencairan daging dengan berbagai metode thawing terhadap karakteristik kualitas daging sapi beku. Jurnal Peternakan Lingkungan Tropis. 4(1):6–12.

Wakhidah N, Jati GM, Utami R. 2017. Yoghurt susu sapi segar dengan penambahan ekstrak ampas jahe dari destilasi minyak atsiri. Proceeding Biology Education Conference. 14(1):278–284.

Zain WNH, Kuntoro B. 2017. Karakteristik mikrobiologis dan fisik yogurt susu kambing dengan penambahan probiotik lactobacillus acidophilus. Jurnal Ilmu-Ilmu Peternakan. 20(1):1–8.

Zhu L, Fan Z, Li W, Shan Y. 2025. Goat milk exhibits a higher degree of protein oxidation and aggregation than cow milk during cold storage. Foods. 14(5). https://doi.org/10.3390/foods14050852.