Uji Organoleptik, Kualitas Nutrisi dan Total Koloni Bakteri pada Es Krim Berbasis Yoghurt Susu Kambing dengan Penambahan Puree Salak Pondoh (Salacca Edulis Reinw)

Abstract

One of the processing methods for goat milk to reduce its distinctive and often disliked aroma is by turning it into yogurt-based ice cream. Yogurt is a fermented milk product using lactic acid bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus, known for its sour taste and high nutritional value. While combining yogurt in ice cream can enhance nutritional quality, it often results in a dominant sour taste and altered texture. To balance the flavor and improve product quality, a natural sweetener in the form of salak pondoh (Salacca edulis Reinw) puree, rich in natural sugars, is added. This study aimed to examine and evaluate the organoleptic properties, nutritional content, and total bacterial colonies in goat milk yogurt-based ice cream with varying concentrations of salak pondoh puree. A Completely Randomized Design (CRD) was used with four levels of treatment (0%, 15%, 30%, 45%) and five replications. Observed parameters included fat content, protein content, total bacterial colonies, and organoleptic assessments of color, aroma, texture, and taste. The results showed that the P3 treatment (45% puree) significantly improved organoleptic quality and protein content, reduced fat content, and maintained bacterial counts within acceptable standards, making the product suitable for consumption.