The Composition of Goat Milk Kefir Added with Moringa oleifera Leaf Powder

Abstract

Abstract Goat milk kefir has gained popularity as a functional food. Incorporating natural ingredients with functional properties into kefir making could increase the functional properties in the kefir product. Moringa oleifera leaf has been extensively used for traditional medicine due to its multifunctional properties. This study aimed to investigate the chemical properties of goat milk kefir added with moringa leaf powder. The study was conducted in a Completely Randomized Design, using five treatments and five replicates (three replicates for each treatment). The additional levels of moringa leaf powder were 0, 0.5, 1.0, 1.5, and 2.0 % w/w. The result showed that moringa leaf powder added to kefir making has significantly (P<0.05) increased acidity and decreased pH; however, the proximate analysis did not show a significant effect (P>0.05). Incorporating 2% moringa leaf powder could increase acidity by 58.61% and decrease pH by 8.53% compared to control. This study found that 2% moringa leaf added to the kefir making produced that the highest acidity (1.115%) and the lowest pH (5.07). The average compositions of total solids, fat, protein, ash, and carbohydrate in this study were 18,17%, 4.939%, 7.22%, 0.988%, and 5.019%, respectively.