PENGARUH PENAMBAHAN EKSTRAK DAUN MINT (Mentha piperita) PADA PRODUK YOGHURT SUSU KAMBING

Processing milk into yoghurt products is a method chosen since ancient times and is still consumed today. Goat milk yogurt was chosen because goat milk contains protein and fat structures that are easier to digest. However, the typical “prengus” flavor of goat's milk is a common problem, fermentation processing and the addition of mint leaves is a good solution. The purpose of this study was to determine the effect of the addition of mint extract on the physicochemical, microbiological and organoleptic characteristics of goat milk yogurt. This study used Randomized Group Design (RGD) method with six concentrations of mint extract ranging from 0% to 7%. Analysis was conducted on pH value, total LAB, antimicrobial, viscosity, and organoleptic properties including color, odor, taste, texture. The results showed that the best treatment based on the organoleptic mean was obtained in the treatment of goat milk yogurt with the addition of 5.5% mint leaf extract, by producing a pH value of 4.15; viscosity of 429.23 cP; color intensity (L 81.4 a + 0.2 b + 19.7); total LAB 4 x 108 CFU/ml; diameter of bacterial inhibition zone 22.4 mm; and organoleptic test color 3.92, taste 4.08, smell 4.16, texture 3.48.