Application of Aloe vera addition and different storage time on goat’s milk yogurt with Spirulina platensis to total lactic acid, pH value, viscosity, and antioxidant activity

Abstract

Abstract Goat milk has begun to be popular with Indonesian people, so it has high prospects for development, because of its higher production, and relatively easy maintenance compared to cow’s milk. This study aims to examine the application of Aloe vera (AV) addition and different storage time on goat’s milk yogurt with Spirulina platensis on total lactic acid (TLA), pH value, viscosity, and antioxidant activity. The research design used a completely randomized factorial design with 3 replications each (3×3×3). The first factor was the addition of AV (A0: 0%, A1: 5%, A2: 10%). The second factor was storage time (B0: 0 days, B1: 8 days, B2: 16 days). Data on TLA, pH value, and viscosity were processed using Analysis of Variance (ANOVA). Antioxidant activity was analyzed descriptively. The statistical analysis of TLA, pH value, and viscosity yielded significant results on storage time. The use of higher concentrations of AV increased antioxidant activity, and the longer it was stored, the less. Yogurt with 10% AV can be consumed for up to 8 days. Yogurt with the addition of AV up to the highest concentration of 10% can be used because it produces the most antioxidants compared to 0% and 5%, but the storage time is still safe for use up to 8 days because the TLA is still less than 2%.