Es Krim Susu Kambing Probiotik dari Kultur Kefir Disertai dengan Penambahan Tepung Kelor

Abstract

The use of goat's milk kefir and moringa flour in processing probiotic ice cream is an alternative that produces healthy and nutritious food products for the community. This research aims to determine the effect of adding kefir and Moringa leaf flour on the organoleptic quality and nutritional content (protein, fat and LAB) of ice cream using goat's milk kefir. This research was conducted at the Animal Production Laboratory, Faculty of Agriculture, Universitas Sumatera Utara for organoleptic tests. The protein and fat test in ice cream was carried out at the Research and Technology Laboratory, Faculty of Agriculture, University of North Sumatra in October-November 2023. This research used a Completely Randomized Design (CRD) with 4 treatments and 5 replications where P0 without the addition of Moringa flour, P1= 20 grams of Moringa flour, P2=25 grams of Moringa flour, P3=30 grams of Moringa flour. The parameters observed were organoleptic tests, PH, fat content, protein content and total BAL.The research results showed that various additions of Moringa flour were able to increase organoleptic color, aroma, texture, taste, protein content and fat content as well as pH and number of LAB colonies. The best results were obtained in the P3 treatment with the addition of 30 g of Moringa flour which was able to increase the value of color 3.37, aroma 3.23, texture 3.22, taste 2.92, protein content 7.52%, fat content 7.81% and pH 4.36, and total BAL of 7.16 at dilution 10-6.