Consumer preference on milk crackers made from goat milk based on organoleptic test in Medan, Indonesia

Abstract

The purpose of this research is to determine consumer preference on milk crackers made from goat milk based on organoleptic test in Medan, Indonesia. Thirty consumers were determined by using judgement sampling techniques of organoleptic to assess the satisfaction of consumer to goat’s milk cracker included colour, taste, crispiness, flavour and overall acceptance of goat’s milk cracker made from goat milk after frying. Organoleptic test resulted in processing milk crackers made from goat milk with various variations in the addition of goat milk into the basic formula produced a positive effect on colour, taste, crispness, aroma and overall acceptance of milk crackers. Organoleptic test resulted in processing milk crackers with different drying time do not significantly affected the colour, taste, crispness, aroma and overall acceptance of milk crackers. The most preferred treatment by panellists was the addition of 1 litre of goat milk contained a carbohydrate of 48.8%, protein 3.52% and fat 34.6%.

Current goat milk production, characteristics, and utilization in Indonesia

“…A recent market survey shows that most consumers (68.4 percent) in Medan city, North Sumatra have a positive understanding of goat milk in terms of nutritional content and aroma and are thus happy to drink goat milk. On the contrary, 31.6 percent of consumers have a negative opinion and have a low preference for goat milk [24].…”

“…In addition to liquid milk, powdered milk, and fermented milk, there are several other goat milk products manufactured by households and members of cooperative enterprises, such as crackers [24], milk soap [37], sweets/candies [38], caramels [39], kefir soap [40], and kefir cream/ mask [41]. These products are mostly artisan or traditional products, but they significantly contribute to the increasing demand for and utilization of goat milk.…”