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The role of mixed starter and the addition of guava juice in
improving the physical quality of fermented goat milk

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Yurliasni , Z Hanum , C A Fitri and Yusra
1 Laboratory of Milk Science and Technology, Faculty of Agriculture,
Universitas Syiah Kuala, Darussalam- Banda Aceh
E-mail: yurliasni@unsyiah.ac.id

Abstract. Research has been conducted to study the role of Lactobacillus acidophilus
and Bifidobacterium longum as a mixed starter and addition of guava juice in improving
the physical quality of fermented goat milk. Completely randomized design (CRD) was
used consisting of 4 treatments and 4 replications in order to obtain 16 experimental
units. The treatment applied was a combination of Lactobacillus acidophilus and
Bifidobacterium, which is K1 = 1: 4; K2 = 2: 3; K3 = 3: 2 and K4 = 4: 1; Guava juice
was added at a constant rate of 5% of the sample volume. The evaluated variables were
the syneresis level and viscosity of fermented goat milk. Data were analyzed by
ANOVA and Duncan’s multiple range test as further analysis. Based on the analysis of
variance, it showed that the starter combination had a very significant effect (P <0.01)
on the viscosity but had no effect on the syneresis of fermented goat milk.

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