Development of goat milk yogurt with additional inulin as a functional food for stunting prevention in children
DOI:
https://doi.org/10.12873/452resmiatiPalabras clave:
Probiotics, Prebiotics, StuntingResumen
Introduction: Stunting is a global issue affecting physical and cognitive growth, influenced by low nutritional intake and impaired gut health. With its high mineral bioavailability, quality protein, and easily digestible fatty acids, goat milk is suitable for malnourished children.
Objective : This study aims to advance a yogurt formula based on goat's milk by adding inulin as a functional food to prevent stunting.
Methods : Goat milk is obtained from Etawa local farms. Inulin powder is obtained through purchases in the marketplace from trusted regional brands. Yogurt is made by adding inulin with different concentrations (F0: 0%, F1: 0.3%, F2: 0.6%, F3: 1%). Organoleptic test or sensory testing was carried out by 30 semi-trained panelists with 7 hedonic assessment scales. All of the nutrients were analyzed, and the best formula was selected following the calculation of nutrients and sensory tests. Then, the best formula was tested for its BAL value.
Results : Yogurt with 1% inulin (F3) is a product with the best sensory acceptance and the best nutritional composition. There is a significant difference in taste from the results of sensory evaluation between F3 and F0 and between F2 and F0. The nutritional analysis is per 100 grams of yogurt product. F3 yogurt product has a fat content of 1.36%, protein 3.48%, and carbohydrate 11.80%. Enriching yogurt with inulin enhances its protein and carbohydrate content. Formula F3 has a BAL content of 294 x 10 4 – 36.5 x 10 7 CFU/ml and a pH of 4.07-4.14.
Conclusion : Goat milk yogurt with added inulin can improve the taste quality while enriching the nutritional content, especially in terms of protein and carbohydrates. Due to its high protein content and probiotic benefits, this product has the potential to be a functional food for preventing stunting in children.
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