Physicochemical and Microbiological Characteristics of Processed Goat Milk with Lontar Fruit Using Different Types and Levels of Sweeteners

Abstract

Fresh goat milk is perishable and has a distinctive flavor that may reduce consumer acceptance. Incorporating lontar fruit and sweeteners such as honey and stevia may improve its physicochemical properties. The present study aimed to investigate the effects of different sweetener types and concentrations on the characteristics of goat milk supplemented with lontar fruit puree. A completely randomized design was employed, comprising seven treatments, including a control group with 5% sucrose, honey at three concentrations (2%, 4%, 6%), and stevia at three concentrations (0.05%, 0.1%, 0.15%), each with four replicates. Antioxidant activity, antibacterial activity, degree of acidity (pH), viscosity, and color values, including brightness (L*), redness (a*), and yellowness (b*), were evaluated. Honey-containing treatments demonstrated higher viscosity and lower pH than stevia-containing treatments, while the highest antioxidant activity was observed in the 0.15% stevia treatment (33.80%). No microbiological inhibition was observed against Escherichia coli and Staphylococcus aureus. The inclusion of honey in goat milk supplemented with lontar fruit puree resulted in higher viscosity than treatments containing stevia. Formulations with milk and honey had a lower pH than those with stevia. The 0.05% stevia treatment had the highest L* value (brightest color) and a negative a* value (a greener hue), while honey increased the intensity of red and yellow coloration with increasing concentration. The 0.15% stevia treatment demonstrated the highest antioxidant activity and favorable physicochemical characteristics.

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