Effect of Date and Honey Addition on the Shelf-Life Quality of Fermented Goat Milk at Room and Refrigerated Temperatures
DOI:
https://doi.org/10.51179/jsp.v9i3.3699Keywords:
Goat Milk, Date HoneyAbstract
The research aims to see the effect of goat milk fermentation with the addition of dates and honey on the quality of room temperature and cold temperature storage, which was carried out at the Mathematics and Natural Sciences Laboratory of Almuslim University, Bireuen Regency, Aceh Province, from August - September 2025. This study used a laboratory experiment method with a factorial Completely Randomized Design (CRD) consisting of two factors, namely: Factor A: Combination of Addition of Dates and Honey (3 levels), A0 = Without addition (control), A1 = Addition of dates and honey 5% and A2 = Addition of dates and honey 10%. Factor B: Storage Temperature for 24 hours (2 Levels): B1 = Room temperature (±25–28°C) and B2 = Cold temperature (±4°C). The results of the study concluded that the addition of dates and honey to fermented goat milk can improve product quality, especially in terms of color, taste, texture, and panelists' preference. A concentration of 10% provided the highest preference level, while a concentration of 5% produced a more optimal texture. Differences in storage temperature affect the quality of fermented goat milk. Storage at room temperature causes a faster decrease in pH and a more acidic taste due to higher lactic acid bacteria activity, while storage at cold temperatures can slow down the acidification process so that the chemical and organoleptic qualities of the product are more stable. The most optimal storage temperature to maintain the quality of fermented goat milk with the addition of dates and honey is cold, because it can maintain the stability of pH, taste, and organoleptic characteristics of the product better than storage at room temperature
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