Jurnal Ilmu Ternak Universitas Padjadjaran
Author ORCID Identifier
Siti Rahmawati Zulaikhah, https://orcid.org/0009-0001-9488-9749
Triana Setyawardani, https://orcid.org/0000-0002-9017-2513
Juni Sumarmono, https://orcid.org/0000-0001-8269-4189
Abstract
This study aimed to determine the effect of adding parts of gowok fruit (Syzygium polycephalum) on the physical properties of goat’s milk yogurt. A completely randomized design was applied with treatments consisting of fruit parts (rind, flesh of fruit, and whole seedless fruit) and addition levels (1, 2, and 3%) with three replications. Data were analyzed using analysis of variance followed by Duncan’s multiple range test (DMRT). The results showed that gowok addition had a significant effect (P<0.05) on viscosity, syneresis, and color parameters, but no significant effect (P>0.05) on firmness and work of penetration. Yogurt viscosity ranged from 349.33 to 825 mPa·s and decreased with increasing gowok levels, while syneresis ranged from 44.26 to 76.02% and increased. The L* value (50.89–66.15) and Whiteness Index (49.34–64.91) decreased, whereas a* (0.19–3.02), b* (9.21–12.13), hue (−1.19–14.17), and chroma (9.21–12.39) increased, indicating a darker and more reddish color. It can be concluded that 2% gowok addition is the optimal level based on physical properties and economic considerations.
Recommended Citation
Zulaikhah, Siti Rahmawati; Setyawardani, Triana; and Sumarmono, Juni
(2026)
"Effect of Gowok (Syzygium polycephalum) Fortification on the Physical Properties and Color of Goat Milk Yogurt,"
Jurnal Ilmu Ternak Universitas Padjadjaran: Vol. 26:
No.
2, Article 7.
DOI: https://doi.org/10.24198/jit.v26i2.1457
Available at:
https://journal.unpad.ac.id/jitunpad/vol26/iss2/7
Included in
Agricultural Economics Commons, Animal Sciences Commons, Food Science Commons, Veterinary Medicine Commons
