The Effect of Carboxymethyl Cellulose (CMC) and Banana Puree (Musa acuminata Colla) Addition on the Characteristics and Microstructure of Goat Milk Yogurt Fithri Choirun Nisa1*, Rahavena Ridha Forena1, Hera Sisca Prasmita1
1. Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, Indonesia
(fithri_cn[at]ub.ac.id)
Abstract
Yogurt is one of the fermented product which may have increased functional value. However, yogurt made from goat milk has a weak gel strength and low stability. The addition of CMC as hydrocolloid and banana puree were expected to improve the characteristics of yogurt. The aim of this research was to study the effect of CMC and banana puree addition on the characteristics of goat milk yogurt. Further analysis was carried out using Scanning Electron Microscopy (SEM) to compare the microstructure of the best treated goat milk yogurt to those of control one. The results showed that the addition of CMC had a significant effect on the viscosity, while the addition of banana puree had a significant effect on the viscosity, pH, and total acid and there is an interaction between these two factors on the syneresis. The best treatment was obtained at addition of 1% CMC and 20% banana puree with the viscosity value of 7991 cP, syneresis of 6.23%, pH of 4.49, and total acid of 1.49%. The microstructure of best treated goat milk yogurt had denser and more compact structure and smaller voids than those of control one.
