skip to main content


*E. Nuraeni  -  Department of Animal Production and Technology, Faculty of Animal Science,, Indonesia
I.I. Arief  -  Department of Animal Production and Technology, Faculty of Animal Science,, Indonesia
M.S. Soenarno  -  Department of Animal Production and Technology, Faculty of Animal Science,, Indonesia

Citation Format:
Goat milk and roselle (Hibiscus sabdariffa Linn) are food ingredients with health functionalproperties. This research used Lactobacillus acidophilus RRAM-01 and Lactococcus lactis RRAM-01which had been proven as probiotic, and Saccharomyces cereviceae. Saccharomyces cereviseae wasused to produce specific flavor components in koumiss (bacterial fermentation product). The objectiveof this research was to study the characteristics of goat milk probiotic koumiss added that with roselleextract. The results showed that the addition of different concentration of roselle extract (0%, 0.5%, and1%) in the goat milk probiotic koumiss had no effect on chemical and microbiological characteristics ofkoumiss. Goat milk processed into koumiss had ability to suppress the growth of coliform and hadstrong inhibition activity against Escherichia coli ATCC 25922 as tested by agar diffusion test.Microbiological analysis used in this research was the pour plate method. Population of lactic acidbacteria indicated that the product fulfilled standards as probiotics koumiss (1011 cfu/mL), coliform wasnot detected in the products, therefore the products met the criteria of The National Agency of Drug andFood Control (NA-DFC) as probiotic functional food. Sensory evaluation was conducted by usinghedonic quality test. Based on the hedonic quality test, addition of different concentrations of roselleextract increased the intensity of red color and koumiss viscosity, but had no effect to the aroma andsourness of koumiss.
Fulltext View|Download
Keywords: goat milk; koumiss; probiotic; roselle (Hibiscus sabdariffa Linn)

Article Metrics:

Last update:

  1. Current trends and future perspective of probiotic yeasts research in Indonesia

    Rika Indri Astuti, Muhammad Eka Prastya, Rahayu Wulan, Khairul Anam, Anja Meryandini. FEMS Yeast Research, 23 , 2023. doi: 10.1093/femsyr/foad013
  2. Probiotic Beverages

    Neda Mollakhalili Meybodi, Sarah Sanaei Nasab, Nasim Khorshidian, Amir M. Mortazavian. 2021. doi: 10.1016/B978-0-12-818588-9.00011-5
  3. Industrially Important Fungi for Sustainable Development

    Vincent Vineeth Leo, Vinod Viswanath, Purbajyoti Deka, Zothanpuia, Dwivedi Rohini Ramji, Lallawmsangi Pachuau, William Carrie, Yogesh Malvi, Garima Singh, Bhim Pratap Singh. Fungal Biology, 2021. doi: 10.1007/978-3-030-67561-5_12
  4. Nutraceuticals and Cancer Signaling

    Samaneh Soleymani, Farnaz Ebrahimi, Hossein Rezaeizadeh, Roja Rahimi. Food Bioactive Ingredients, 2021. doi: 10.1007/978-3-030-74035-1_18
  5. New insights of the application of water or ethanol-water plant extract rich in active compounds in food

    Anna Plaskova, Jiri Mlcek. Frontiers in Nutrition, 10 , 2023. doi: 10.3389/fnut.2023.1118761
  6. Natural Beverages

    Reyhan Irkin. 2019. doi: 10.1016/B978-0-12-816689-5.00014-6
  7. Utilization of Local Microorganisms as Bioactivators to Produce Organic Fertilizers and Analysis of Molecular Bacterial Diversity

    Fuji Astuti Febria, Febri Walpajri, Djong Hon Tjong, Indra Junaidi Zakaria. Pakistan Journal of Biological Sciences, 26 (3), 2023. doi: 10.3923/pjbs.2023.138.147

Last update: 2024-06-22 23:31:33

  1. Antimicrobial activity of goat milk yoghurt with addition of a probiotic Lactobacillus acidophilus IIA - 2B4 and roselle (Hibiscus sabdariffa L) extract

    Hanifah R.. International Food Research Journal, 23 (6), 2016.
  2. Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams: a technological perspective

    Granato D.. Current Opinion in Food Science, 19 , 2018. doi: 10.1016/j.cofs.2017.11.013