Preliminary study: sensory evaluation and economic feasibility of palm sugar-formulated probiotic Peranakan Ettawa goat milk drinks containing <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> Dad-13

Abstract The development of probiotic Peranakan Ettawa (PE) goat milk powder with palm sugar substitution represents a technological innovation to enhance product value. Probiotics, such as Lactiplantibacillus plantarum subsp. plantarum Dad-13 (10 9 CFU/g), offer health benefits by supporting gastrointestinal microflora, while palm sugar, with its low glycemic index, serves as a healthier alternative sweetener. This preliminary study assessed sensory preferences and economic feasibility of different formulations. The sugar formulas tested were: Formula 1 (100 g palm sugar: 100 g sugar), Formula 2 (50 g palm sugar: 100 g sugar), and Formula 3 (25 g palm sugar: 175 g sugar). Sensory evaluation was conducted using hedonic tests on color, aroma, taste, and texture, while economic feasibility was determined using the revenue-to-cost (R/C) ratio. The results showed significant differences in color among formulations. Formula 1’s aroma was neutral and significantly distinct from Formula 2 and Formula 3, which were not significantly different from each other. Formula 2 and Formula 3 were rated as neutral to favorable, whereas panelists disliked the taste and texture of Formula 1. Overall, panelists preferred Formula 2, which also had an R/C value of 1.20, indicating economic viability. These findings suggest that probiotic PE goat milk powder production is both feasible and promising for further development.