Chemical, Physical, and Sensory Characteristics of Powdered Goat Milk with The Addition of Fruit by Evaporation Method

Dwi Eva Nirmagustina; Aziza Khoirunnisa; Izza Fitri Latifah; Widia Astuti

doi:10.23960/jipt.v12i3.p196-209

Chemical, Physical, and Sensory Characteristics of Powdered Goat Milk with The Addition of Fruit by Evaporation Method

Dwi Eva Nirmagustina, Aziza Khoirunnisa, Izza Fitri Latifah, Widia Astuti

Abstract

The objective of this research was to determine the physical, chemical, and sensory characteristics of powdered goat milk with the evaporation method. The study was conducted in a Complete Randomized Block Design with 3 replications. The data were processed by analysis of variance and if there was an effect of treatment, Duncan's further test was carried out. The results showed that powdered goat's milk made traditionally using the evaporation method using a pan with the addition of paste/fruit juice (dragon fruit, strawberries and oranges) had an effect on the chemical and sensory characteristics of powdered goat's milk. The protein content, crude fiber and degree of acidity of powdered goat's milk (control) were lower than powdered goat's milk with the addition of paste/fruit juice, but the fat content of powdered goat's milk (control) was higher than powdered goat's milk with the addition of paste/fruit juice. The protein, fat, crude fiber and acidity levels of powdered goat's milk with the addition of fruit juice paste were respectively 13.24 – 14.52%, 21.80 – 23.97%, 1.33 – 1.92%, 0 .83 – 1.42%. The viscosity of powdered goat's milk with the addition of paste/fruit juice (2-03 – 2.41cp) was greater than the control (1.58cp). The panelists' perception of powdered goat's milk with the addition of dragon fruit paste and orange juice was better than strawberry paste.

Keywords

Milk Processing

Full Text:

PDF

References

Aini N. (2016). Karakteristik Minuman Sari Buah Bligo (Benincasa Hispida) dengan Penambahan Sukrosa pada Suhu Pasteurisasi Berbeda. Skripsi. Universitas Pasundan. Bandung. Retrieved from https://repository.unpas.ac.id/26915/

AOAC. (2005) Official Methods of Analysis of Association of Official Analytical Chemists. 18th Edition, Washington, DC.

Basu, A., Nguyen, A., Betss, N. M., & Lyons, T. J. (2014). Strawberry As a Functional Foods: An Evidence-Based Review, Critical Reviews in Food Science and Nutrition, 54:6, 790-806. Retrieved from https://doi.org/10.1080/10408398.2011.608174

Bajwa, U. A., Huma N., Ehsan, B., Jabbar, K., & Khurram, A. (2003). Effect of Different Concentrations of Strawberry Pulp on the Properties of Ice Cream. International Journal of Agricuktural & Biology, 5(4): 635 – 637. 1560–8530/2003/05–4–635–637. Retrieved from https://www.fspublishers.org/TableOfContents

Clark, S., & Garcia, M. B. M.. (2017). A 100 Year Review: Adevances In Goat Milk Research. J. Dairy Sci., 100: 10026 – 10044. Retrieved from https://doi.org/10.3168/jds.2017-13287

Fajarwati, D. S. (2017). The Effect of Sucrose and Matodextrins Combination on Physicochemical and Organoleptic Parameters of Soybean Sweetened Condensed Milk. Jurnal Pangan dan Agroindustri, 5(3), 72 – 82. Retrieved from https://jpa.ub.ac.id/index.php/jpa/article/view/546

Fatinah, D. S., Mudawaroch, R. E., & Rinawidiastuti, R. (2021). Pengaruh penambahan sukrosa terhadap kualitas susu bubuk kambing peranakan ettawa (PE). Jurnal Riset Agribisnis dan Peternakan, 6(2), 37 – 50. Retrieved from https://doi.org/10.37729/jrap.v6i2.1807

Gunduz, K. (2016). Strawberry: Phytochemical Composition of Strawberry (Fragaria x ananassa). Nutritional Composition of Fruit Cultivar, 733 – 752. Retrieved from https://doi.org/10.1016/B978-0-12-408117-8.00030-1

Hakim, G. L., Nefasa, A. N., & Abdurrahman, Z. H. (2021). Pengaruh Penambahan Ekstrak Jahe Merah (Zingiber officinale var. rubrum) terhadap Kualitas Organoleptik dan Ph Kefir Susu Kambing. Trop. Animal Sci., 3(1), 19-25. Retrieved from https://doi.org/10.36596/tas.v3i1.724

Hariyadi, P. (2022). Batas Proses Termal pada Susu. Food Review Indonesia, 12(11), 46 – 53. Retrieved from https://phariyadi.foodreview.co.id/wp-content/uploads/2024/06/Hariyadi-P.-2022.-11-Batasan-proses-Termal-pada-SUSU.pdf

Hartati, E. S. (2016). The Improvement Of Goat Milk Powder Physical Quality By Emulsifier Addition. Research Report, 319-324.

Islam, S., Biswas, P., Haque, M. M., Parvin, E., Salehin, M. M., Turin, M. Z., & Sarmin, S. (2023). Assessment of Nutritive Value of Dragon Fruit (Hylocereus polyrhizus). International Journal of Scientific and Research Publication, 13(3), 243 – 253. Retrieved from https://doi.org/10.29322/IJSRP.13.03.2023.p13530

Kemenkes RI. (2017). Tabel Komposisi Pangan Indonesia. Jakarta. Retrieved from https://panganku.org/id-ID/beranda

Manurung, R. J. (2020). Kualitas Kimia Es Krim Susu Kambing dengan Penambahan Esktrak Daun Pandan Wangi. Skripsi. Prodi Peternakan UIN Sultan Syarif Kasim Riau. Pekanbaru. https://repository.uin-suska.ac.id/29476/

Mardalena, M., Warly, L., Nurdin, E., Rusmana, W. S. N., & Farizal, F. 2011. Milk Quality Of Dairy Goat By Giving Feed Supplement As Antioxidant Source. Journal of the Indonesian Tropical Animal Agriculture, 36(3), 205 – 212. Retrieved from https://doi.org/10.14710/jitaa.36.3.205-212

Mutamimah, L., Utami, S., & Sudewo, A. T. A. (2013). Kajian Kadar Lemak dan Bahan Kering Tanpa Lemak Susu Kambing Sapera di Cilacap dan Bogor. Jurnal Ilmiah Peternakan, 1(3): 874 – 880.

Nurul, S. R., & Asmah, R. (2014). Variability in Nutritional Composition and Phytochemical Properties of Red Pitaya (Hylocereus polyrhizus) from Malaysia and Autralia. International Food Research Journal, 21(4), 1689 – 1697. Retrieved from http://www.ifrj.upm.edu.my/volume-21-2014.html

Nurwantoro, Susanti, S., & Rizqiati, H.. (2020). The Effect of Different Type Drying Methods on Chemical Characteristic and Microbiology of Goat Milk Powder Kefir. Journal of Applied Food Technology, 7(1): 19 – 24. https://doi.org/10.17728/jaft.6699

Oliveira, A. H, Mario Eduardo, R. M., Mata, C., Fortes, M., Duarte, M. E. M., Pasquali, M., & Lisboa, H. M. (2020). Influence of Spray Drying Conditions on The Properties of Whole Goat Milk. Drying Technology, 39(6), 726 – 737. Retrieved from https://doi.org/10.1080/07373937.2020.1714647

Parera, N. T., Bintoro, V. P., & Rizqiati, H. (2018). Sifat Fisik dan Organoleptik Gelato Susu Kambing dengan Campuran Kayu Manis (Cinnamomum burmanii). Jurnal Teknologi Pangan, 2(1): 40 – 45. Retrieved from https://doi.org/10.14710/jtp.2018.20510

Prasetiyono, B. W. H. E., & Muktiani, A. (2012). Kualitas Susu Kambing Perah Peranakan Ettawa yang Diberi Suplementasi Protein Terproteksi dalam Wafer Pakan Komplit Berbasis Limbah Agroindustri. Animal Agriculture Journal, 1(1): 427 – 441. Retrieved from https://ejournal3.undip.ac.id/index.php/aaj/article/view/649

Prihatiningsih G. E., Purnomoadi, A., & Harjanti, D. W. (2015). Hubungan Antara Konsumsi Protein dengan Produksi, Protein dan Laktosa Susu Kambing Peranakan Ettawa. Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science), 25(2): 20 – 27. Retrieved from https://doi.org/10.21776/ub.jiip.2015.025.02.03

Prosser C. G. (2021). Compositional and functional characteristics of goat milk and relevance as a base for infant formula. J. Food Sci, 86(2), 257-265. Retrieved from https://doi.org/10.1111/1750-3841.15574

Ramadhan B. G., Suprayogi, T. H., & Sustiyah, A. (2013). Tampilan Produksi Susu dan Kadar Lemak Susu Kambing Peranakan Ettawa Akibat Pemberian Pakan dengan Imbangan Hijauan Dan Konsentrat Yang Berbeda. Animal Agriculture Journal, 2(1): 353 – 361. Retrieved from https://ejournal3.undip.ac.id/index.php/aaj/article/view/2334

Rizqiati, H., Nurwantoro, Susanti, S., Febrisiantosa, A., Setyawardani, T., & Shauma, C. A. (2021). Physical and Chemical Charactersitic of Goat Milk Powder with Different Drying Methids After Storage. Jurnal Ilmu dan Teknologi Hasil Ternak, 16(1), 65 – 74. Retrieved from https://doi.org/10.21776/ub.jitek.2021.016.01.7

Rohayati R. F. C. T. (2018). Kadar protein, laktosa, dan bahan kering tanpa lemak susu kambing peranakan ettawa yang diberi konsentrat terfermentasi. Jurnal Ilmu Peternakan (Journal of Animal Husbandry Science), 1(2), 19 – 27. Retrieved from http://dx.doi.org/10.52434/janhus.v1i2.243

SNI 01-3141-2011. Susu Segar. Dewan Standarisasi Indonesia. Jakarta.

SNI 01-2970-2015. Susu Bubuk. Dewan Standarisasi Indonesia. Jakarta.

Sulistyowati, E., Ningsih, R. P.A., Trinata, Y. P., Suharyanto, S., Soetrisno, E. 2023. Salad Dressing Soft Candy made of Dairy Goat Milk with The Addition of Red Dragon Fruit (Hylocereus polyrhizuz): Nutritional Congtent, Physical and Organoleptic Properties. Prosiding E3S Web of Conferences 373, 04004. Retrieved from http://dx.doi.org/10.1051/e3sconf/202337304004

Widodo, Rachmawati, A. V., Chulaila, R., & Budisatria, I. G. S. (2012). Produksi dan Evaluasi Kualitas Susu Bubuk Asal Kambing Peranakan Ettawa (PE). Jurnal Teknologi dan Industri Pangan, 23(2): 132 – 139. Retrieved from http://dx.doi.org/10.6066/jtip.2012.23.2.132

Zakaria, Y., Yahya, H. M., & Safara, Y. 2011. Analisa kualitas susu Kambing Peranakan Etawah yang disterilkan pada suhu dan waktu yang berbeda. Jurnal Agripet, 11(1): 29 – 31. Retrieved from https://doi.org/10.17969/agripet.v11i1.651

DOI: http://dx.doi.org/10.23960/jipt.v12i3.p196-209