Proceedings of the 3rd International Conference on Environmentally Sustainable Animal Industry 2022 (ICESAI 2022)

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Effect of Goat Kefir Utilization on Physicochemical Quality and Sensory Attributes of Ice Cream Probiotic

Authors
Muhammad Fajrul Arief1, Ria Dewi Andini2, Djalal Rosyidi2, Lilik Eka Radiati2, *
1Master Program of Animal Science Faculty, Universitas Brawijaya, Malang, Indonesia
2Animal Product Technology Department, Animal Science Faculty, Universitas Brawijaya, Malang, Indonesia
*Corresponding author. Email: lilik.eka@ub.ac.id
Corresponding Author
Lilik Eka Radiati
Available Online 8 March 2023.
DOI
10.2991/978-94-6463-116-6_32How to use a DOI?
Keywords
Dairy product; Frozen dessert; Probiotic food
Abstract

Sustainable development goal no. 12, to “ensure sustainable consumption and production patterns”, include a goal to reduce food waste at consumer level and food losses along the production and supply chains. For dairy, commonly referenced reasons are related to misunderstanding of spoilage before consuming products and improper storage. As a wasted food, milk can have negative environmental impacts when disposed of down the drain. This study will discuss the food waste problem, causes, and potential solution at consumer level with particular focus on goat’s milk kefir (GMK) as one of dairy functional food product. GMK used in this study was 0%, 25%, 50%, and 75% of milk volume to make probiotic ice cream (PIC). The uses of GMK turn out to make PIC with significant difference ( P < 0 , 05 ) in physicochemical properties and sensory attributes for each treatment. Physicochemical properties and sensory attributes influenced product acceptability. Hence, this study aims (1) to formulate a PIC added with GMK, (2) to determine the impact of GMK on PIC’s physicochemical properties and sensory attributes, and (3) to assess the acceptance of PIC. The utilization of GMK in PIC is a potentially novel strategy for producing nutritious dessert to solve food waste problem.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 3rd International Conference on Environmentally Sustainable Animal Industry 2022 (ICESAI 2022)
Series
Advances in Biological Sciences Research
Publication Date
8 March 2023
ISBN
978-94-6463-116-6
ISSN
2468-5747
DOI
10.2991/978-94-6463-116-6_32How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Muhammad Fajrul Arief
AU  - Ria Dewi Andini
AU  - Djalal Rosyidi
AU  - Lilik Eka Radiati
PY  - 2023
DA  - 2023/03/08
TI  - Effect of Goat Kefir Utilization on Physicochemical Quality and Sensory  Attributes of Ice Cream Probiotic
BT  - Proceedings of the 3rd International Conference on Environmentally Sustainable Animal Industry 2022 (ICESAI 2022)
PB  - Atlantis Press
SP  - 247
EP  - 257
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-116-6_32
DO  - 10.2991/978-94-6463-116-6_32
ID  - Arief2023
ER  -