ARCHIVES
VOL. 10, ISSUE 3 (2025)
Effect of Various Turmeric extract concentrations on ph, color an organoleptic Pasteurized Goat milk
Authors
Eka Wulandari, Andry Pratama, Raden Febrianto Christi
Abstract
This study aimed to evaluate the effect of
various concentrations of turmeric extract (Curcuma longa L.) on pH,
color, and organoleptic properties of pasteurized goat milk. The experiment was
conducted using a Completely Randomized Design (CRD) with three levels of
turmeric extract concentration: 5%, 10%, and 15%. Pasteurization was carried
out at 65°C for 30 minutes. The parameters observed included pH, color (L*, a*,
b* values), and organoleptic attributes (aroma, taste, texture, color, and
overall acceptability). The results showed that increasing turmeric extract
concentrations not significantly effec the pH of pasteurized goat milk. The
color analysis indicated that increasing turmeric concentration significantly
(p<0.05) reduced lightness (L*), increased redness (a*), and enhanced
yellowness (b*). Organoleptic evaluation demonstrated that higher turmeric
concentrations improved the sensory attributes, especially in terms of color
and taste, without negatively affecting aroma and texture. Overall, the study
suggests that turmeric extract at concentrations of up to 15% can be used as a
natural additive to enhance the sensory and visual quality of pasteurized goat
milk.
Download
Pages:17-19
How to cite this article:
Eka Wulandari, Andry Pratama, Raden Febrianto Christi "Effect of Various Turmeric extract concentrations on ph, color an organoleptic Pasteurized Goat milk". International Journal of Multidisciplinary Education and Research, Vol 10, Issue 3, 2025, Pages 17-19
Download Author Certificate
Please enter the email address corresponding to this article submission to download your certificate.