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Research Article


Quality characteristics and economic viability of frozen goat milk kefir fortified with Lactobacillus fermentum 1743 and avocado pulp

James Hellyward, Endang Purwati, Afriani Sandra, Sri Melia, Nurazizah Ramadhanti, Budi Rahayu Tanama Putri.


Abstract
Background:
Kefir, a symbiotic fermentation product of yeast and lactic acid bacteria, offers significant health benefits as a functional food. However, its characteristic sour taste limits consumer acceptance, necessitating product innovation.

Aim:
This study evaluated the physicochemical, microbiological, sensory, and economic feasibility of frozen goat milk kefir fortified with Lactobacillus fermentum 1743 and avocado pulp.

Methods:
A 3×3 factorial randomized complete block design (n=27) was employed with Factor A: LAB concentrations (2%, 4%, 6%) and Factor B: avocado pulp concentrations (0%, 10%, 20%). Parameters assessed included pH, total titrated acids (TTA), antioxidant activity, proximate composition, total LAB count, sensory attributes (taste, flavor, texture), and income analysis.

Results:
Significant interactions (P<0.05) were observed between factors A and B for antioxidant activity and all sensory attributes. The optimal formulation (A2B3: 4% LAB + 20% avocado) achieved superior characteristics: pH 4.20, TTA 0.76%, antioxidant activity 56.88%, probiotic viability 119.6×10⁸ CFU/mL, and highest sensory scores (taste: 4.04/5.0, flavor: 3.78/5.0, texture: 3.54/5.0). Economic analysis demonstrated commercial viability with net profit of IDR 56,156,850 annually.

Conclusion:
Integration of 4% L. fermentum 1743 and 20% avocado pulp produces frozen goat milk kefir with enhanced functional properties, superior sensory acceptance, and positive economic indicators, offering a viable functional food alternative for lactose-intolerant consumers.

Key words: Avocado pulp; Antioxidant activity; Frozen goat milk kefir; Lactobacillus fermentum strain 1743; Income analysis.


 
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How to Cite this Article
Pubmed Style

Hellyward J, Purwati E, Sandra A, Melia S, Ramadhanti N, Putri BRT. Quality characteristics and economic viability of frozen goat milk kefir fortified with Lactobacillus fermentum 1743 and avocado pulp. Open Vet. J.. 2026; 16(1): 589-603. doi:10.5455/OVJ.2026.v16.i1.55

Web Style

Hellyward J, Purwati E, Sandra A, Melia S, Ramadhanti N, Putri BRT. Quality characteristics and economic viability of frozen goat milk kefir fortified with Lactobacillus fermentum 1743 and avocado pulp. https://www.openveterinaryjournal.com/?mno=261482 [Access: February 04, 2026]. doi:10.5455/OVJ.2026.v16.i1.55

AMA (American Medical Association) Style

Hellyward J, Purwati E, Sandra A, Melia S, Ramadhanti N, Putri BRT. Quality characteristics and economic viability of frozen goat milk kefir fortified with Lactobacillus fermentum 1743 and avocado pulp. Open Vet. J.. 2026; 16(1): 589-603. doi:10.5455/OVJ.2026.v16.i1.55


Vancouver/ICMJE Style

Hellyward J, Purwati E, Sandra A, Melia S, Ramadhanti N, Putri BRT. Quality characteristics and economic viability of frozen goat milk kefir fortified with Lactobacillus fermentum 1743 and avocado pulp. Open Vet. J.. (2026), [cited February 04, 2026]; 16(1): 589-603. doi:10.5455/OVJ.2026.v16.i1.55


Harvard Style

Hellyward, J., Purwati, . E., Sandra, . A., Melia, . S., Ramadhanti, . N. & Putri, . B. R. T. (2026) Quality characteristics and economic viability of frozen goat milk kefir fortified with Lactobacillus fermentum 1743 and avocado pulp. Open Vet. J., 16 (1), 589-603. doi:10.5455/OVJ.2026.v16.i1.55


Turabian Style

Hellyward, James, Endang Purwati, Afriani Sandra, Sri Melia, Nurazizah Ramadhanti, and Budi Rahayu Tanama Putri. 2026. Quality characteristics and economic viability of frozen goat milk kefir fortified with Lactobacillus fermentum 1743 and avocado pulp. Open Veterinary Journal, 16 (1), 589-603. doi:10.5455/OVJ.2026.v16.i1.55


Chicago Style

Hellyward, James, Endang Purwati, Afriani Sandra, Sri Melia, Nurazizah Ramadhanti, and Budi Rahayu Tanama Putri. "Quality characteristics and economic viability of frozen goat milk kefir fortified with Lactobacillus fermentum 1743 and avocado pulp." Open Veterinary Journal 16 (2026), 589-603. doi:10.5455/OVJ.2026.v16.i1.55


MLA (The Modern Language Association) Style

Hellyward, James, Endang Purwati, Afriani Sandra, Sri Melia, Nurazizah Ramadhanti, and Budi Rahayu Tanama Putri. "Quality characteristics and economic viability of frozen goat milk kefir fortified with Lactobacillus fermentum 1743 and avocado pulp." Open Veterinary Journal 16.1 (2026), 589-603. Print. doi:10.5455/OVJ.2026.v16.i1.55


APA (American Psychological Association) Style

Hellyward, J., Purwati, . E., Sandra, . A., Melia, . S., Ramadhanti, . N. & Putri, . B. R. T. (2026) Quality characteristics and economic viability of frozen goat milk kefir fortified with Lactobacillus fermentum 1743 and avocado pulp. Open Veterinary Journal, 16 (1), 589-603. doi:10.5455/OVJ.2026.v16.i1.55


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