Evaluation of Fermented Goat Milk Quality <i>Lactobacillus plantarum</i> SNT13 Enhanced with <i>Clitoria ternatea</i> Flower Extract and Stingless Bee Honey (<i>Heterotrigona itama</i>)

Stingless bee honey and <i>Clitoria ternatea</i> flowers are functional foods known for their numerous health benefits. Incorporating these functional ingredients into fermented milk can influence the properties of the final product. This study aimed to evaluate the effects of supplementing stingless bee honey (SBH) from <i>Heterotrigona itama</i> and <i>Clitoria ternatea</i> flower extract (CTFE) on the physicochemical and functional characteristics of fermented goat milk. SBH and CTFE were added in varying concentrations during the fermentation process. The proximate composition, total titratable acidity (TTA), pH, color (<i>L</i>*, <i>a</i>*, <i>b</i>*), total lactic acid bacteria (LAB), antioxidant capacity, and total phenolic content were analyzed. Supplementation with SBH and CTFE led significant changes in proximate composition across treatments, with notable increases in carbohydrate content and total LAB. However, SBH and CTFE had no effect on the TTA or pH of the fermented goat milk. Brightness and yellowness increased with SBH, while CTFE reduced <i>L</i>* and <i>a</i>* values. Moreover, antioxidant capacity and total phenolic content increased with higher concentrations of SBH and CTFE. In conclusion, SBH and CTFE supplementation can modify the physical properties of fermented goat milk while enhancing its quality by boosting total LAB, antioxidant capacity, and total phenolic content.