TINGKAT KESUKAAN MASYARAKAT TERHADAP UJI ORGANOLEPTIK PUDING SUSU KAMBING ETAWA DIKOMBINASI BUAH NAGA

Etawa goat milk is known for its high nutritional value, but its strong, goaty aroma often makes it less appealing to consumers. To increase public acceptance, the milk was processed into pudding combined with red dragon fruit to improve taste and appearance. This combination is expected to enhance the sensory qualities of the product and make it more enjoyable. This study aimed to evaluate consumer preference for goat milk pudding with added red dragon fruit at four different levels: 200 grams, 250 grams, 300 grams, and 350 grams. An organoleptic test was conducted with 20 panelists who assessed color, taste, aroma, and texture using a hedonic scale. The results showed that the pudding with 250 grams of dragon fruit (P2) was the most preferred in terms of color, taste, and texture, while the best aroma score was found in the 300-gram treatment (P3). The right amount of dragon fruit addition can significantly improve the pudding's sensory quality and help mask the strong natural odor of goat milk.

Keywords: Etawa goat milk, pudding, red dragon fruit, organoleptic test, consumer preference