UJI ORGANOLEPTIK YOGHURT DARI SUSU KAMBING PE (PERANAKAN ETAWA) DENGAN SUBSTITUSI KAYU MANIS (CINNAMOMUM VERUM)

This study aims to evaluate the effect of cinnamon addition on the organoleptic quality of yogurt produced from Peranakan Etawa (PE) goat milk. A Completely Randomized Design (CRD) metode was used to control the variation thatmight occur between samples.Analysis of Variance (ANOVA) was used to analyzesignificant differences betweentreatments. The results showed that although therewere no statistically significantdifferences in all organoleptic aspects (visual, aroma, color, and texture), panelistspreferred yoghurt with the addition of 2.5% cinnamon. This indicates that at thisconcentration, the warm aroma and sweettaste of cinnamon can increase thesensory appeal of yogurt. Further research isrecommended to explore a wider rangeof cinnamon concentrations as well as avariety of cinnamon types to optimize thetaste profile. In addition, the use oflarger and diverse panelists can provide more representative data.