The Effect of Storage Time of Fortified Goat Milk Yoghurt White Rice Bran Flour on Organoleptic Physical Characteristics, pH Value, Amount of Coliform and Salmonella sp. Contamination

This study aimed to determine the effect of storage time for fortified goat's milk yogurt white rice bran flour on organoleptic physical characteristics, pH value, amount coliform and Salmonella sp. contamination. A total 20 samples were divided into five treatment groups, based 0, 1, 2, 3, 4 weeks, replications. Every week, tests characteristics carried out using semi-trained panelists, measuring values a meter, evaluating contamination MPN method, SSA media, Gram stain, TSIA media. Data was analyzed Kruskal-Wallis followed by Mann-Whitney, data OneWay ANOVA Tukey. Qualitative descriptively. The results showed that had significant (p<0,05) appearance, taste aroma criteria, but no (p>0,05) color criteria. value difference (p<0,05). Results time. In conclusion, maximum shelf life two weeks can still be recommended consumption.