Supplementation of ginger and cinnamon extract into goat milk kefir

Goat milk kefir, a variety of fermented milk, has been known considerably beneficial for health. Supplementing ginger and cinnamon extract into kefir goat milk was expected to improve its functional properties and palatabilities. This study aims to evaluate the psychochemical and sensory aspect of kefir goat milk after ginger and cinnamon extract addition. Protein content, pH value and titrated total acid of kefir goat milk was similar to ginger and cinnamon supplementations. Increased-concentration of extract influences antioxidant capacity where increasing amount of extract induces higher antioxidant capacity. Microbe content, either LAB or khamir viability in all treatment was accorded to Codex standard. Based on organoleptic result, goat milk kefir supplemented by 4% of cinnamon or 6% of ginger had overall value reaching of the control (without adding extract).