ORGANOLEPTIC EVALUATION OF FRESH COW MILK FORTIFIED WITH LEMONGRASS POST PASTEURIZATION

Abstract

The study to the effect of lemon grass fortification on organoleptic and pH of pasteurized milk. The design used a Completely Randomized Design (CRD) with four treatments and four replications. The treatments were: P0 = pasteurized milk without lemon grass (control), P1 = pasteurized milk + 5% lemon grass, P2 = pasteurized milk + 10 lemon grass, and P3 = pasteurized milk + 15% lemon grass. The variables observed were: color, taste, aroma, thickness and pH. The results showed that the preference value for color at P0 was significant (P<0.05) with P1 and P3, but P1, P2, and P3 were not significant (P>0.05). Preference for pasteurized milk taste at P0 was significant (P<0.05) with P2, but P1, P2, and P3 were not significant (P>0.05). Preference for the aroma at P0 was significant (P<0.05) with P3, but P1, P2, and P3 were not significant (P>0.05). Preference for the thickness at P0, P1, P2, and P3 were not significant (P>0.05). The pH value of pasteurized milk ranged from 6.54 to 6.64. It can be concluded that lemon grass fortification until the level of 15% was affected on aroma and pH, but not effect on color, taste, and thickness of pasteurized milk.