Karakteristik Fisik Kimia dan Mikrobiologi Kefir Susu Kambing dengan Penambahan Ekstrak Kulit Manggis Komersial

Abstract

Kefir is one of the fermented milk products. The supplementation of mangosteen pericarp extract as source of antioxidant was aimed to increase the functionality of fermented milk products. The extract of mangosteen pericarp was purchased from PT. Haldin Pacific Semesta. The purpose of this research was to study the physical, chemical, and organoleptical characteristics of the goat’s milk kefir with and without addition of mangosteen pericarp extract. The results showed that antioxidant activity on the extract of mangosteen pericrap had IC50 value about 20 482.5 ppm (2%). Supplementation of mangosteen pericarp extract affected significantly on viscosity, antioxidant activity, and parameters of hedonic test color, smell, and general appearance.