Work

Physicochemical and Sensory Characteristics of Goat Milk Kefir with the Addition of Butterfly Pea Flower (Clitoria ternatea) Extract

Year: 2026

Type: article

Abstract: This study evaluated the physicochemical and sensory characteristics of goat milk kefir supplemented with butterfly pea (Clitoria ternatea) flower extract. A completely randomized design was used with four treatments (0%, 2%, 4%, and 6%), each with four replicates. Parameters included pH, protein, total titratable acidity, moisture, aroma, taste, texture, and color. Sensory evaluation involved 30 untrained panelists using a five-point hedonic scale. Physicochemical data were analyzed using ANOVA and Tukey’s test, while sensory data were analyzed using the Friedman and Durbin-Conover tests. Treatments differed (p < 0.05). Increasing extract concentration decreased pH and moisture but increased protein content. The 4% treatment achieved the highest scores for aroma, taste, and texture and improved color acceptance. Thus, 4% extract provided the best balance of physicochemical characteristics and sensory acceptance. Further research should investigate storage stability, microbiological quality, and antioxidant activity.

Source: Jurnal Peternakan Indonesia (Indonesian Journal of Animal Science)

DOI: 10.25077/jpi.28.3.137-145.2026

Authors: Dewi Lestari, Citra Nurma Yunita

Institution: Universitas Muhammadiyah Kotabumi

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $29