Quality of fermented goat milk with carrot juice during cold storage

Kurnia, Y.F and Suharto, E.L.S and Purwati, E (2021) Quality of fermented goat milk with carrot juice during cold storage. IOP Conf. Series: Earth and Environmental Science, 694 (012076). ISSN 17551315, 17551307

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Abstract

The purpose of this research was to determine the effect of storage duration in refrigerator temperature on moisture content, pH, and antioxidant activity of fermented goat milk (Lactobacillus fermentum PE2) with the addition of carrot juice. The experiment used a completely randomized design with 5 treatments of goat milk fermentation at the refrigerator temperature of 0, 5, 10, 15, and 20 days with 4 replications. The results showed that the storage duration at a refrigerator temperature had a significant effect (P<0.05) on the antioxidant activity but no noticeable effect (P>0.05) on the moisture content and pH. Goat milk fermentation with Lactobacillus fermentum PE2 can maintain quality until 20 days at a refrigerator temperature with the moisture content 81.32%, pH 4.48, and antioxidant activity 23.50%.

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