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PrefaceTo cite this article: 2020 IOP Conf. Ser.: Earth Environ. Sci. 425 011001
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The 1st International Conference on Agriculture and Bioindustry 2019
IOP Conf. Series: Earth and Environmental Science 425 (2020) 011001
IOP Publishing
doi:10.1088/1755-1315/425/1/011001
1
THE 1st INTERNATIONAL CONFERENCE ON AGRICULTURE AND BIOINDUSTRY
(ICAGRI)
“Sustainable Agriculture, Food, and Biosystems Based on Local Commodities in Industrial Revolution 4.0”
24-26 October 2019
Banda Aceh, Indonesia
Organised by:
Supported by:
Agriculture Faculty, Universitas Syiah Kuala
The 1st International Conference on Agriculture and Bioindustry 2019
IOP Conf. Series: Earth and Environmental Science 425 (2020) 011001
IOP Publishing
doi:10.1088/1755-1315/425/1/011001
2
Preface
The 1st International Conference on Agriculture and Bioindustry (ICAGRI) 2019 is an efficient forum for networking, exchanging and strengthening the cooperation between institutions (academicians and practitioners) around the world in realizing the ideals of agricultural development. Various issues related to sustainable agriculture, agricultural biotechnology, biodiversity, biomaterial and bioindustry, forestry, environmental and waste management, food sciences, entrepreneur and commercialization, supply and value chain, and animal husbandry in the era of the industrial revolution 4.0 were discussed to accelerate innovation and technology of resource-based food security and local wisdom.
We thank all authors for supporting and attending this conference. We would also like to thank the organizing committees, the international scientific committees, the reviewers, and the collaboration partners for their tremendous efforts to organize this conference successfully.
Yours Sincerely,
Dr. Dewi Yunita Chair of the 1st ICAGRI 2019
The 1st International Conference on Agriculture and Bioindustry 2019
IOP Conf. Series: Earth and Environmental Science 425 (2020) 011001
IOP Publishing
doi:10.1088/1755-1315/425/1/011001
3
List of Committees
Advisory Board Members 1. Prof. Dr. Ir. Samsul Rizal, M.Eng2. Prof. Dr. Ir. Marwan
3. Dr. Ir. Agussabti, M.Si
4. Dr. Ir. Alfiansyah Yulianur BC5. Dr. Hizir
6. Dr. Taufik Fuadi Abidin, S.Si., M.Tech
7. Prof. Dr. Ir. Samadi, M.Sc
8. Dr. Yuliani Aisyah, S.TP., M.Si
9. Dr. Ir. Sofyan, M.Agric.Sc10. Dr. nat. techn. Syafruddin, SP, M.P
11. Prof. Dr. Ir. Sufardi, M.S
12. Prof. Dr. Ir. Lukman Hakim, M.S13. Prof. Dr. Ir. Sabaruddin, M.Agr.Sc14. Prof. Dr. Ir. Hasanuddin, M.S15. Prof. Dr. Ir. Darusman, M.Sc16. Prof. Dr. Ir. Abubakar, M.S
17. Prof. Dr. Ir. Yuswar Yunus, M.P
18. Prof. Dr. Ir. Ahmad Humam Hamid, M.A19. Prof. Dr. Ir. Amhar AB, M.S20. Prof. Dr. Ir. Anshar Patria, M.Sc
21. Prof. Dr. Ir. Eka Meutia Sari, M.Sc
Organizing Committees Members Chair : Dr. Dewi Yunita, S.TP., M.ResSecretary : Arif Habibal Umam, S.Si., M.ScTreasurer : 1. Dr. Hartati Oktarina, SP., M.Sc
2. Rosdiani, SE3. Indra Gunawan, SP
Secretariat Head : Dr. Zaitun, SP., M.SiMembers : 1. Yulia Dewi Fazlina, SP., MP
2. Muhammad Rusdi, SP., M.Si, Ph.D
3. Cut Nilda, S.TP.,M.Sc
4. Elly Susanti, SP., M.Si
5. Zaidiyah, S.TP.,M.Sc
6. Lola Adres Yanti, S.Hut., M.Si
The 1st International Conference on Agriculture and Bioindustry 2019
IOP Conf. Series: Earth and Environmental Science 425 (2020) 011001
IOP Publishing
doi:10.1088/1755-1315/425/1/011001
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7. Ulfa Hansri Ar Rasyid, S.Pd., M.Si8. Rozi Cahyadi, S.Si
9. Ikhsan10. Nurrahmah, SE11. Juliani, SE12. Mustika Keumala, SE13. Zainabon, SP
Web Developer and Article Submission System Head : Dr. M. Ikhsan Sulaiman, S.TP., M.Sc
Members : 1. Dr. Indera Sakti Nasution, S.TP., M.Sc2. Dr. Ismail Sulaiman, S.TP., M.Sc.
3. Dr. Rita Hayati, SP., M.Si.
4. Dr. Allaily, S.Pt., M.Si5. Dr. Zalniati Fonna Rozali, S.TP, M.Si6. Nura, SP., M.Si7. Fitri Yunita, SP., M.Sc8. Fachruddin, S.TP., M.Si
9. Ridwan Saputra, S.Pt
10. M. Ikram Taufik, SP.
Reviewer Head : Dr. Ir. Rina Sriwati, M.SiMembers : 1. Dr. Ir. Normalina Arpi, M.Sc
2. Dr. Ir. Eti Indarti, M.Sc3. Dr. -Ing. Sri Haryani, S.TP.,M.Sc
4. Dr. Ir. Yusya’ Abubakar.,M.Sc
5. Dr. Dipl. -Ing. Rita Andini, M.Sc6. Dr. Darwin, S.TP., M.Sc
7. Dr. Ir. Jauharlina, M. Sc.
8. Ir. Sugianto, M.Sc, PhD9. Dr. -Ing. Agus Arip Munawar, S.TP., M.Sc.10. Dr. Ir. Elly Kesumawati, M.Agric.Sc11. Dr. Ir. Syahrul, M.Sc
12. Dr. Rita Khathir, S.TP, M.Sc13. Dr. Ir. Efendi, M.Agric.Sc14. Dr. Agus Nugroho, S.P., M.Com.15. Dr. Ir. Zuyasna, M.Sc.
16. Dr. Ir. Syakur, M.P.
17. Dr. Ir. Husni, M.Agric.Sc.
18. Dr. Santi Noviasari, S.TP., M.Si19. Dr. Ir. Irfan, M.Sc.
The 1st International Conference on Agriculture and Bioindustry 2019
IOP Conf. Series: Earth and Environmental Science 425 (2020) 011001
IOP Publishing
doi:10.1088/1755-1315/425/1/011001
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20. Dr. Mirwan Ushada, S.TP., App.Life Sc.21. Ir. Akhmad Zubaidi, MAgSc., Ph.D22. Dr. Rahman Jaya
Conference Schedule Head : Ir. Cut Aida Fitri, M.Si
Members : 1. Dr. Muhammad Sayuthi, SP., MP
2. Dr. Ir. Indra, MP
3. Dr. Ir. Hairul Basri, M.Sc4. Dr. Ir. Syamsuddin, M.Si
5. Dr. Ir. Ashabul Anhar, M.Sc6. Dr. Ichwana, S.T., MP
7. Dr. Ir. Sitti Wajizah, M.Si8. Dr. Ir. Dzarnisa, M.Si.9. Susi Chairani, S.TP., M.Eng
10. Murna Muzaifa, S.TP., MP
11. Ir. Munawar Khalil, MS.
12. Mahleni Harahap, SP.13. Dewi Anggra Sari, A.Md.
Accommodation and Transportation (for Keynote and Invited Speakers) Head : Akhmad Baihaqi, S.P., MM.Members : 1. Muhammad Yuzan Wardhana, SP., M.EP
2. Bahagia, S.E.
3. Abdullah, S.E.4. Safran5. Ryan Moulana, S.TP., M.Sc6. Martunis, S.TP., M.Sc
7. Ira Manyamsari, S.P., M.Si.
Conference Publication and Documentation Head : Diswandi Nurba, S.TP, M.Si
Members : 1. Dr. Rahmat Fadhil, S.TP., M.Si.2. Fahrizal, S.TP., M.Sc
3. Bahlina Mohammad Nur, S.TP., M.Sc4. Rahmaddiansyah, S.Si., M.Sc5. Ahmad Muttaqina Imama, A.Md
6. Afriyani, SP
Equipments Head : Barno, S.Pt
Members : 1. Saifuddin Zuhri
The 1st International Conference on Agriculture and Bioindustry 2019
IOP Conf. Series: Earth and Environmental Science 425 (2020) 011001
IOP Publishing
doi:10.1088/1755-1315/425/1/011001
6
2. Juanda3. Fadhil Zulfiar4. Effendi5. Syahril Qadri
Conference Meal Head : Ir. Manfarizah, M.Si
Members : 1. Ir. Tjut Chamzurni, MP2. Ir. Erida Nurahmi, MP.
3. Ir. Zainabun, MS.
4. Yanti Meldasari, S.TP., MP.5. Fitri Haryanti, SP., M.Si6. Safriati, A.Md7. Tyas Dwi Rahayu, S.TP
Field Trip/Excursion Head : Dr. Purwana Satriyo, S.TP, MTMembers : 1. Ir. T. Fauzi, M.Agr
2. Ali M. Muslih, S.Hut., M.Si3. Mujiburrahmad, SP., M.Si4. Ahmad Ridhwan, SP5. Tasmin Tassar, SP6. Dr. Devianti, S.TP., MP
7. Irfan Zikri, SP., MA8. Hasanuddin, S.P., M.Si.
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PAPER • OPEN ACCESS
Organoleptic characteristic of goat milk kefir modified by fruity taste toimprove early childhood nutritionTo cite this article: Zuraini et al 2020 IOP Conf. Ser.: Earth Environ. Sci. 425 012060
View the article online for updates and enhancements.
This content was downloaded from IP address 125.162.11.143 on 25/06/2020 at 13:57
Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distributionof this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.
Published under licence by IOP Publishing Ltd
The 1st International Conference on Agriculture and Bioindustry 2019
IOP Conf. Series: Earth and Environmental Science 425 (2020) 012060
IOP Publishing
doi:10.1088/1755-1315/425/1/012060
1
Organoleptic characteristic of goat milk kefir modified by
fruity taste to improve early childhood nutrition
Zuraini1, Indani1, Dzarnisa2, Zaudhatul3
1Vocational Education Study Program, Teacher Training and Education Faculty,
Syiah Kuala University, Banda Aceh, Indonesia 23111 2Animal Husbandry Department, Agriculture Faculty, Syiah Kuala University, Banda
Aceh, Indonesia 23111 3Industrial Engineering Department, Enginering Faculty, Syiah Kuala University,
Banda Aceh, Indonesia 23111
*Corresponding author’s e-mail: [email protected]
Abstract. Research on the use of various fruits (lychees, strawberries, oranges, and grapes) to
add nutritional value in kefir was conducted to 28 toddlers in early childhood age 4-5 years old.
The study was carried out at Catering Laboratory FKIP Unsyiah, Dairy Science Production
Technology and Laboratory and Al-Azhar Kindergarten Banda Aceh, Indonesia. The
parameters observed in the first 3 months were to obtain a good kefir product. Data collection
techniques used were sensory evaluation (observation test) conducted on 5 panelist and
acceptance test (hedonic scale) by 28 toddlers as consumer panelists. Data was analysed using
one way ANOVA with a significance level of 0.05. The results of the study based on
observational tests by panelist noted that grape flavored kefir (M18) had the following
characteristics: color 24.75, aroma 24.25, texture 24.5 and taste 24.25. The results of analysis
on consumer acceptance showed that the preferred goat milk kefir was the orange flavored
(M16) having an average value of 23.5 in color, 23.25 in aroma, 24 in texture, and 23 in taste.
Consistency of fruit flavored kefir product was assessed. Also, based on the syneresis test, the
kefir was popular in public especially at early childhood consumers.
1. Introduction
Food products that have been developed today are foods that combine nutrition and health functions,
which are often called functional foods. One of the natural functional food products is kefir, but in
Indonesia there has not been much development. Kefir is a product that produces acid and alcohol due
to lactic acid bacteria and yeast which are interconnected in the fermentation process [1]. Kefir is a drink
made from milk with a distinctive aroma and taste that is sour, bitter because it contains lactic acid in
the range of 0.9- 1.1%, also alcohol around 0.5-1.0% and a small amount of carbon dioxide gas. The
quality of kefir varies depending on the type and amount of microbial starter and starting material.
Lactobacillus acidophilus is one of the BAL species that has been widely used as a probiotic. The most
popular fermented milk at this time is yogurt, but kefir has advantages in the process of making it easier
because it can be done at room temperature without a special tool that is an incubator [2].
The 1st International Conference on Agriculture and Bioindustry 2019
IOP Conf. Series: Earth and Environmental Science 425 (2020) 012060
IOP Publishing
doi:10.1088/1755-1315/425/1/012060
2
Kefir storage factor before consumption plays an important role to extend the shelf life of the product
to be longer with good quality so the temperature control method is carried out during storage. There
are three ways of cold storage based on differences in temperature namely room temperature (26-28°C),
low temperature (5-10°C) and freezing temperature (under 0°C). The lower storage temperature results
in longer shelf life [3]. Kefir fermentation is done by weighing 30g of grains of kefir and 30g of sugar
and then put into a glass jar and given 100 ml 6 of water then the jar is tightly closed. Kefir is fermented
for 24 hours until the water is slightly turbid. The fermentation process uses granulated sugar as a source
of carbohydrates which will be converted by kefir bacteria into alcohol and acids. Acid produced by
kefir bacteria is lactic acid, while alcohol produced is ethanol [4].
Milk has many benefits that can be useful for humans, including: (1) Milk prevents heart disease,
cancer, and stroke (2) Good for teeth because milk can reduce mouth acidity, stimulate saliva, reduce
plaque and prevent cavities, (3 ) Reducing the risk of high blood pressure, (4) Preventing osteoporosis
because it contains calcium which serves to strengthen bones, (5) Neutralizing toxins contained in food,
(6) Preventing diabetes, (7) Beautifying the skin because it is enriched with vitamins, and (8) Helps
sleep faster because the milk content will stimulate the hormone melatonin which will make the body
sleepy. The composition of goat's milk in general is the same as cow's milk, while the difference between
the two lies in the percentage of the content and globula fat of goat's milk has a smaller size than cow's
milk. Goat milk is known in addition to being rich in nutrients, goat's milk is also hypoallergenic (low
from allergies) and therapeutic (therapy related to diseases) derived from its fatty acids. Goat milk fat
has short to medium chain fatty acids [7]. PE goat milk is proven to have properties to improve body
health [8] Other advantages of goat milk include being quick and easy to digest compared to cow's milk,
so it has special therapeutic value for health and is safe for consumption by sufferers of cow's milk
allergy [9].
Nutrition is an element contained in food and can be used directly by the body as well as
carbohydrates, proteins, fats, vitamins, minerals, and water. Balanced nutrition is needed by the body,
especially in infants who are still in its infancy. When a toddler's growth and development takes place
quickly, it takes food with the right and balanced quality and quantity. In this case, early childhood
nutrition is needed to support the development. Beside education, early childhood also requires balanced
nutrition, so that the child can develop properly and perfectly. [5] From the background, it can be
formulated as a problem in this research is the use of kefir as a natural functional food useful as a healthy
drink for toddlers. Research objectives were (1) To determine the quality of fermented kefir milk and
its nutritional contents, and (2) To observe the effect of adding fruit to taste and preference for kefir
products on increasing toddler nutritional status.
2. Materials and Methods
2.1 Time and Place of Research
This type of research is an experiment that uses a quantitative approach for organoleptic test. This
research was carried out for 6 months in June to November 2018, at the Laboratory of Dairy Production
Science and Technology, the Laboratory of Catering Vocational Education Study Program, Universitas
Syiah Kuala and Kindergarten Al-Azhar, Banda Aceh City. Consumer panelists consist of 30 to 100
people who depend on the target marketing of a commodity [6]. Panelists are divided into trained and
untrained panelists. Trained panelists are people who have skilled in the field concerned, untrained
panelists are panelists who only try out the level of acceptance or liking without understanding the field
in more detail. In this study, trained panelists were 5 Vocational education lecturers in Unsyiah, while
unskilled panelists were early childhood aged 4-5 years totaling 30 children, but 2 were dropped out
during research.
The 1st International Conference on Agriculture and Bioindustry 2019
IOP Conf. Series: Earth and Environmental Science 425 (2020) 012060
IOP Publishing
doi:10.1088/1755-1315/425/1/012060
3
2.2 Research Methods
To achieve the research objectives, this research was carried out in two stages, namely the first stage
(first 3 months), research preparation activities including efforts to make kefir and the addition of various
fruits (Lychee, Orange, Strawberry, and Grape) in the Laboratory of Dairy Science and Technology,
after fermented kefir is ready for quality analysis and determining macronutrient composition in the
Milk Processing Technology laboratory. Tools and materials in the form of lactoscan, lactodensimeter,
gerber and pH meter, shaker machine, centrifuge, 2M ammonium carbonate (NH4CO3) (1: 4; 1: 6).
Milk sampling for bacterial counts, and sanitation. The second stage (second 3 months), organoleptic
characteristics were tested on kefir milk of fruit flavored goats on panelists.
2.3 Data Processing Techniques and Data Analysis
2.3.1 The quality and Nutritional Content of Fermented Milk. Quality and nutritional content analysis
(protein, fat, fiber, Total lactic acid bacteria, viscosity, and pH) in the Milk Processing Technology
laboratory.
1. Protein content is the result of the analysis of the amount of protein contained in goat milk kefir
in the control and treatment groups, measured by the Bradford method.
2. Fat content is the result of analysis of the amount of fat contained in goat milk kefir in the control
and treatment groups, measured by the Babcock method.
3. Crude fiber content is the result of analysis of the amount of crude fiber content contained in
goat milk kefir in the control and treatment groups, measured by gravimetric methods.
4. Total lactic acid bacteria is the result of analysis of the number of lactic acid bacteria contained
in goat milk kefir in the control group and the treatment group, measured by the Standard Plate
Count (SPC) method.
5. Viscosity is the result of viscosity analysis of goat milk kefir in the control group and the
treatment group, measured by viscometer.
6. pH value (acidity) is the result of analysis of goat milk kefir acid levels in the control group and
the treatment group, measured by a pH meter.
2.3.2 Effect of Adding Fruit on Taste and Preference Kefir Products on Increasing Toddler Nutritional
Status.
The proposed hypothesis was tested using one pathway and continued with LSD (Least Significant
Different) with a significance level of 0.05. In this study, anova one way was carried out to see the
making of kefir of various fruit flavors on color, aroma, texture and taste. The steps taken to analyze
data in research were:
1. Data from the observation test were analyzed by determining the mean (mean) of the total values
of 4 sources for the observation test.
2. The data from the acceptance test includes data on texture, taste, aroma, and color which were
analyzed using one-way Variant Analysis in the manufacture of various fruit flavors. If there is a
significant influence then proceed with LSD (Least Significant Different) [6].
LSD0.05 = t0.05 x√2𝑚𝑠 𝑒𝑟𝑟𝑜𝑟
𝑛 (1)
LSD0.05 = Least Significant Different with a significance level of 0.05
n = Number of treatments
ms error = Mean Square Error
t0.05 = Degrees Of Freedom at t0.05
The 1st International Conference on Agriculture and Bioindustry 2019
IOP Conf. Series: Earth and Environmental Science 425 (2020) 012060
IOP Publishing
doi:10.1088/1755-1315/425/1/012060
4
Fat that contained in this Goat kefir was 14.6 + 0.1. The fermentation process in kefir affects the fat
content of goat milk. After the first 24 hours there was no decrease in the fat content of goat milk kefir.
However there was a sharp decrease in fat content after 14 days of storage [11]. This is because the yeast
content in kefir performs lipolytic activity. Lactic acid bacteria have intracellular and extracellular
lipases, which cause the breakdown of fat into fatty acids and glycerol. The fat content decreased 7.9%
and 3.3% after 28 days storage by 1% and 5% seed inoculation. However, the percent use of kefir
seedlings was not proven significantly in affecting the fat content in kefir. This reduction in fat occurs
more sharply after 14 days of storage [11, 12].
Table 1. Characteristics of Goat Kefir
Sample Protein
(%)
Fat
(%)
Fiber
(%)
Total Lactic
Acid Bacteria
(107)
Viscosity
(cm/s2)
pH value
M12 2.9 14.8 2.8 4.1 0.0134 6.5
M14 2.6 14.6 2.4 3.5 0.0134 6.4
M16 3.1 14.6 2.4 3.7 0.0135 6.6
M18 3.0 14.6 2.7 3.3 0.0135 6.6
Mean + SD 2.9 + 0.3 14.6 + 0.1 2.5 + 0.5 3.6 + 0.7 0.0135 + 0.0002 6.6 + 0.05
Observational Test
Observational Test I
Trained Panelist
Observational Test II
Untrained Panelist
1. Colour 22 23.5
2. Aroma 20.75 20.75
3. Texture 21 21.25
4. Taste 21.25 21.25
Total 85 87.75
Mean 21.25 21.93
Table 2. Mean of Observational result of Fruit Flavored Goat Kefir Milk
No Aspects
3. Result and Discussion
3.1 The Quality of Fermented Milk
Quality analysis and its content was determined in the Milk Processing Technology laboratory. From
Table 1, mean of protein in percent was 2.9 + 0.3. Total protein content in goat's milk kefir and cow's
milk kefir ranged from 3.57-5.21%. It was caused by total protein content in goat milk with free
grassland feeding systems increased after kefir production [Concentration of kefir seedlings and
fermentation pH affected levels protein in kefir products. The highest protein content (4.18%) was
obtained using 3% kefir seedlings and a pH of 5.5 fermentation [10].
3.2 The Effect of Adding Fruit and Preference of Kefir Products on Increasing Toddler Nutritional
Status
Based on the results of the study, the test of observation and acceptance of color, aroma, texture, and
taste of kefir goat's milk fruit taste was higher in the fourth treatment (grape flavor). Because according
to the source of kefir goat milk, the fruit flavor in the fourth treatment is very interesting, the aroma is
very fragrant, the texture is chewy, and the taste is sweet and has many benefits by consuming this
kefir. The results of observational tests conducted by the average total score of 5 trained panelists and
28 untrained panelists on goat kefir milk seen in Table 2 shows that the first observational test of the
average value obtained is 21.25 and the second observational test average value obtained is 21.93.
The 1st International Conference on Agriculture and Bioindustry 2019
IOP Conf. Series: Earth and Environmental Science 425 (2020) 012060
IOP Publishing
doi:10.1088/1755-1315/425/1/012060
5
Toddlerhood is a period where growth and development is very rapid. Lack of food or nutrient intake in
infants can be caused by many factors such as economic factors, education and knowledge, food security, and
so on. The economic status of families that are classified as weak causes a lack of ability to provide nutritious
food. If this goes on for a long time, there will be chronic malnutrition in children which results in stunting.
One risk factor that plays an important role is infectious disease. Toddlers are very susceptible to infectious
diseases because their immune organs are not fully developed. Infectious diseases that often attack toddlers
include acute respiratory infections (ARI) and gastroenteritis [13].
Figure 1. Total Resource Rating Figure 2. Average consumer acceptance
Utilization of kefir as a natural functional food is useful as a healthy drink for toddlers. Lactobacillus
Sources of
Diversity
Degrees of
Freedom
Number of
Squares
Average
Squared Fcount Ftabel
Act 4 27.29 13.64 40.11* 1.70
Error 87 28 0.34
Total 90 57.29 13.98
From the results of observations through the color, aroma, texture and taste after the addition of a
fruit flavor (Lychee, Orange, Strawberry, and Grape), the results show that early childhood children are
very interested in grapefruit goat milk kefir. Grapes have good nutritional value such as vitamins,
0
5
10
15
20
25
Ave
rage
Val
ue
Ob
tain
ed
Goat Milk Kefir Flavors
Goat Milk KefirLechi Flavor
Goat Milk KefirStrawberryFlavor
Goat Milk KefirOrange Flavor
Goat Milk KefirGrape Flavor
0
0.5
1
1.5
2
2.5
3
3.5A
vera
ge C
on
dsu
mer
Acc
epta
nce
Goat Milk Kefir Flavors
Goat Milk KefirLechi Flavor
Goat Milk KefirStrawberryFlavor
Goat Milk KefirOrange Flavor
Goat Milk KefirGrape Flavor
Panelist acceptance test results can be seen in Table 3. The level of difference in acceptance of fruit taste
kefir is done through the comparison of Fcount with Ftable based on data analysis obtained Fcount = 40.11
and Ftable = 1.70, so that Fcount> FTabel, which means that the addition of fruit taste affects the level of
acceptance with goat milk taste with a significant level of 0.42 based on LSD0.05 test on the average
acceptance of consumer panelists.
acidophilus is one of the BAL species that has been widely used as a probiotic found in kefir, while
goat's milk has many benefits compared to more familiar cow's milk. This milk contains minor staples,
such as vitamins, metal ions, and flavor components which have a major influence on nutrition,
technology, sensory properties and processed milk products, such as kefir [11]. The content of essential
and non-essential amino acids per 100 gram in goat milk more great compared to cow's milk. In addition,
the high content of volatile fatty acids in goat milk such as caproic, caprylate and caprate, causes goat
milk to have distinctive taste and aroma characteristics among other dairy products. Without the addition
of fruit flavor, goat's milk kefir is not attractive for organoleptic consumption [14, 15].
Tabel 3. Anova One Path Average Consumer Panelist Acceptance Rate
The 1st International Conference on Agriculture and Bioindustry 2019
IOP Conf. Series: Earth and Environmental Science 425 (2020) 012060
IOP Publishing
doi:10.1088/1755-1315/425/1/012060
6
minerals, carbohydrates and phytochemical compounds. Polyphenols are phytochemical components
contained in grapes because they have biological activities and are beneficial to health. Components of
polyphenols include anthocyanins, flavonoids, tannins, resveratrol and phenolic acids and are good for
infancy of toddlers [16].
4. Conclusions and Recommendations
Observation of the sources on the color, aroma, texture, and taste of kefir of goat milk in fruit
flavors showed that the most preferred was fourth treatment (grape flavor). The results of the study
based on observational tests by panelist noted that, kefir of grape flavored goat milk is the fourth
treatment in terms of color 24.75, aroma 24.25, texture 24.5 and taste 24.25, which mean of overall was
22 on trained and 23,5 on consumer panelist. The results of analysis on consumer acceptance showed
that the preferred orange flavored goat milk kefir was the third treatment having an average value of
23.5 in color, aroma of 23.25, texture 24, and taste 23, which mean of both observation was in 21,25.
The level of difference in acceptance of fruit taste kefir is done through the comparison of Fcount with
Ftable based on data analysis obtained Fcount = 40.11 and Ftable = 1.70, so that Fcount> FTabel, which means
that the addition of fruit taste affects the level of acceptance with goat milk taste with a significant level
of 0.42 based on LSD0.05 test on the average acceptance of consumer panelists.
Quality and nutritional content analysis (protein, fat, fiber, Total lactic acid bacteria, viscosity, and
pH) was determined in the Milk Processing Technology laboratory.It is expected that the community
can utilize goat milk for kefir production and mixed with a variety of fruit flavors. In further research,
it is expected to be able to assess the nutritional status of young children who routinely consume goat
milk kefir from anthropometric assessments within a certain time frame.
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