PHYSICOCHEMICAL AND SENSORY PROPERTIES OF STEVIA-SUPPLEMENTED GOAT MILK YOGURT
This study evaluated the physicochemical and sensory characteristics of goat milk yogurt supplemented with stevia(Stevia rebaudiana Bertoni) as a natural alternative to sugar and a potential source of calcium. Yogurt was preparedfrom 500 mL of goat milk, supplemented with 6% (v/v) skim milk, fermented with Lactobacillus bulgaricus andStreptococcus thermophilus at 45 °C, and subsequently supplemented with stevia at four formulation levels: 0, 0.05, 0.15, and 0.25 g. The products were analyzed for pH, lactic acid, fat, protein, moisture, ash, and calciumcontent, and evaluated organoleptically by 30 panellists using a 5-point hedonic scale. All formulations complied withtheIndonesian National Standard (SNI) for yoghurt. Stevia addition significantly increased calciumcontent, withthe0.25 g treatment showing the highest value (49.29 mg). Sensory evaluation indicated that the 0.05 g sample obtainedthe highest mean aroma score (4.03), the 0.15 g sample achieved the highest taste score (4.70), and the 0.25gsample had the highest texture score (4.63). Overall, stevia supplementation altered the calcium content and sensoryproperties of goat milk yogurt, with the 0.15 g formulation recommended as optimal due to superior tasteacceptability. The development of a stevia-supplemented goat milk yoghurt as a potentially healthier foodalternative is relevant to Sustainable Development Goal 3 (SDG-3): Good Health and Well-being, particularlyinsupporting research and innovation toward nutritious and health-oriented food products
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