E. Mariana, M. Kamal, F.F. Tijue, Z. Hanum, Yurliasni
This study aimed to assess the antioxidant activity and quality of fermented goat's milk with varying amounts of cinnamon (Cinnamomum burmanni) extract. A completely randomized design (CRD) was employed, with four treatments: 0%, 0.5%, 0.75%, and 1% cinnamon extract. The parameters evaluated included antioxidant activity, lactic acid levels, pH, and protein content. Analysis of variance revealed that adding cinnamon extract significantly affects (P<0.01) both the total lactic acid and protein levels in the fermented goat's milk, though it does not alter the pH. Cinnamon extract enhances antioxidant activity in the fermented milk, with higher concentrations leading to increased levels of total lactic acid, protein, and antioxidant activity. The highest quality of fermented milk was achieved with the addition of 1% cinnamon extract. © 2025 Institute of Physics Publishing. All rights reserved.
Department of Animal Science, Agriculture Faculty, University of Syiah Kuala, Kampus Kopelma Darussalam, Banda Aceh, Indonesia; Aceh Cattle and Local Animal Research Center, Aceh Province, Indonesia
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