Organoleptic quality and antioxidant levels kefir derived from goat milk with the addition of different levels of red dragon fruit (hylocereus polyrhizus) juice

Abstract

This study aims to determine the organoleptic quality and antioxidant content of kefir milk derived from goat milk and added red dragon fruit juice with different levels. Organoleptic testing and antioxidant activity test were treated with P0 (milk kefir without treatment), P1 (milk kefir with the addition of 15% dragon fruit juice), P2 (milk kefir with the addition of 30% red dragon fruit juice), and P4 (milk kefir with the addition of red dragon fruit juice) red dragon fruit 45%). The data was obtained then analyzed using Completely Randomized Design Variety Analysis (CRD). The results of the hedonic test and hedonic quality of colour, aroma, taste on milk kefir that the panelists preferred were kefir milk with the addition of 45% red dragon fruit juice. The addition of red dragon fruit juice to milk kefir can affect the quality of colour, aroma, and taste. The colour, aroma, and taste of milk kefir that the panellists liked were: milk kefir with the addition of 45% dragon fruit juice. The highest antioxidant activity of milk kefir at 79.24% was produced by adding 45% dragon fruit juice.