scholarly journals STRATEGI PEMASARAN SUSU KAMBING DI ADILLA GOAT FARM DESA JERUKSAWIT KECAMATAN GONDANGREJO KABUPATEN KARANGANYAR

2018 ◽  
Vol 14 (1) ◽  
pp. 39
Author(s):  
Haidar Ischak ◽  
Suprapti Supardi ◽  
Minar Ferichani
Keyword(s):  
Strategic Planning ◽  
Goat Milk ◽  
Marketing Strategies ◽  
Dairy Goats ◽  
Goat’S Milk ◽  
Goat Farm ◽  
Financial Governance ◽  
Goat's Milk ◽  
Governance Training ◽  
Internal And External Factors

<p>Abstract: This research aims to identify the internal and external factors in the<br />marketing of Adilla Goat Farm’s milk, formulate alternative marketing strategies, and<br />priority strategies that can be applied in the marketing of Adilla Goat Farm’s milk.<br />The basic method used in this research is descriptive analytic. Data analysis methods<br />using matrix Internal External (IE), matrix Strength, Weakness, Opportunity, and<br />Threat (SWOT), and Quantitative Strategic Planning Matrix (QSP). The results<br />showed that the alternative strategies can be used by Adilla Goat Farm in the<br />marketing of goat milk is a strategy to make agrotourism farm dairy goats for children<br />to be more familiar with the benefits of goat's milk early, utilizing the waste from the<br />goats to be processed/sold, worked together with other goat breeders in the group to<br />expand the market, make financial governance training and marketing management,<br />making another product innovation from the goat milk, provide training for workers to<br />be able to market the products of goat's milk, and the expansion of product marketing<br />through promotions and advertising intensively to make it more widely known.<br />Priorities strategy that can be used by Adilla Goat Farm is the expansion of product<br />marketing through promotions and advertising intensively to make it more widely<br />known.</p><p> </p><p>Abstrak: Penelitian ini bertujuan untuk mengidentifikasi faktor internal dan eksternal<br />dalam pemasaran susu kambing di Adilla Goat Farm, merumuskan alternatif strategi<br />pemasaran, dan prioritas strategi yang dapat diterapkan dalam pemasaran susu<br />kambing di Adilla Goat Farm. Metode dasar yang digunakan dalam penelitian ini<br />adalah deskriptif analitik. Metode analisis data menggunakan analisis matriks Internal<br />External (IE), matriks Strenght, Weakness, Opportunity, and Threat (SWOT), dan<br />matriks Quantitative Strategic Planning (QSP). Hasil penelitian menunjukan bahwa<br />alternatif strategi yang dapat digunakan oleh Adilla Goat Farm dalam memasarkan<br />susu kambing adalah strategi membuat agrowisata peternakan kambing perah untuk<br />anak-anak agar lebih mengenal manfaat susu kambing sejak dini, memanfaatkan<br />limbah dari hasil ternak kambing untuk diolah/dijual, menjalin kerja sama dengan<br />sesama peternak kambing dalam bentuk kelompok untuk memperluas pasar, pelatihan<br />tata kelola keuangan dan manajemen pemasaran, membuat inovasi produk lain dengan<br />bahan baku susu kambing, mengadakan pelatihan untuk tenaga kerja agar bisa ikut<br />memasarkan produk susu kambing, perluasan pemasaran produk melalui promosi dan<br />periklanan secara intensif agar lebih dikenal masyarakat luas. Prioritas strategi yang<br />dapat dilakukan Adilla Goat Farm dalam memasarkan susu kambing adalah strategi<br />perluasan pemasaran produk melalui promosi dan periklanan secara intensif agar lebih<br />dikenal masyarakat luas.<br /><br /></p>

scholarly journals Strategi Pemasaran Susu Kambing Di Bogor

2016 ◽  
Vol 6 (1) ◽  
pp. 25-39
Author(s):  
Lalita Paraduhita Martha ◽  
Ma’mun Sarma ◽  
Mukhamad Najib
Keyword(s):  
Goat Milk ◽  
Secondary Data ◽  
Animal Husbandry ◽  
Dairy Goat ◽  
Dairy Goats ◽  
Road Map ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Milk Marketing ◽  
The City

Milk consumption enhancement that not matched the number of domestic supply which still rely on cow’s milk makes Indonesia continue to importing milk, almost 70 percent of the total needed. An alternative to the fulfilment is to increase the supply from other livestock such as dairy goats. Bogor is a potential area for the development of dairy goat farm. The aims of this research are to: 1) analyze the goat's milk business potency in Bogor which considering the internal and external factors; and 2) develop an effective marketing strategy in order to improve the goat milk business in Bogor. The data was used in this research are primary and secondary data. The interviews for data collection conducted on October 2014 through November 2016, using a questionnaire tools with Strengths-Weaknesses-Opportunities-Threats (SWOT) and Analytical Hierarchy Process (AHP) approach. The research respondents amounted to 9 for SWOT and 7 to AHP. The respondents located in Bogor consisted of academics, dairy goat breeders, goat's milk seller/agent, agricultural bureau of the city also animal husbandry bureau and fisheries of the district.  The internal factor has score of 2.701 of goat milk business in the city and district of Bogor, while the external factor has score of 3.085. Merging the two matrices put goat’s milk business into cell II, that is the grow and build cells. The recommendation of key strategic for goat’s milk marketing which effective based on the results of AHP with score of 0.202 is to make the development of goat’s milk business as part of government road map as an effort to optimize the potential of the city and district of Bogor.

scholarly journals Optimization of Protein Extraction Method for 2DE Proteomics of Goat’s Milk

Molecules ◽  
2020 ◽  
Vol 25 (11) ◽  
pp. 2625
Author(s):  
Muzammeer Mansor ◽  
Jameel R. Al-Obaidi ◽  
Nurain Nadiah Jaafar ◽  
Intan Hakimah Ismail ◽  
Atiqah Farah Zakaria ◽  
...  
Keyword(s):  
Extraction Method ◽  
Protein Extraction ◽  
Chloroform Solution ◽  
Milk Proteins ◽  
Peptide Mass Fingerprinting ◽  
Extraction Methods ◽  
Dairy Goats ◽  
Goat’S Milk ◽  
Peptide Mass ◽  
Goat's Milk

Two-dimensional electrophoretic (2DE)-based proteomics remains a powerful tool for allergenomic analysis of goat’s milk but requires effective extraction of proteins to accurately profile the overall causative allergens. However, there are several current issues with goat’s milk allergenomic analysis, and among these are the absence of established standardized extraction method for goat’s milk proteomes and the complexity of goat’s milk matrix that may hamper the efficacy of protein extraction. This study aimed to evaluate the efficacies of three different protein extraction methods, qualitatively and quantitatively, for the 2DE-proteomics, using milk from two commercial dairy goats in Malaysia, Saanen, and Jamnapari. Goat’s milk samples from both breeds were extracted by using three different methods: a milk dilution in urea/thiourea based buffer (Method A), a triphasic separation protocol in methanol/chloroform solution (Method B), and a dilution in sulfite-based buffer (Method C). The efficacies of the extraction methods were assessed further by performing the protein concentration assay and 1D and 2D SDS-PAGE profiling, as well as identifying proteins by MALDI-TOF/TOF MS/MS. The results showed that method A recovered the highest amount of proteins (72.68% for Saanen and 71.25% for Jamnapari) and produced the highest number of protein spots (199 ± 16.1 and 267 ± 10.6 total spots for Saanen and Jamnapari, respectively) with superior gel resolution and minimal streaking. Six milk protein spots from both breeds were identified based on the positive peptide mass fingerprinting matches with ruminant milk proteins from public databases, using the Mascot software. These results attest to the fitness of the optimized protein extraction protocol, method A, for 2DE proteomic and future allergenomic analysis of the goat’s milk.

scholarly journals Evaluation of the Physicochemical Quality of Raw Bovine and Goat Milk Marketed in the Steppic Region of Djelfa (Algeria)

2019 ◽  
Vol 76 (1) ◽  
pp. 55
Author(s):  
Mourad HAMIROUNE ◽  
Sounia DAHMANI ◽  
Zineb KASMI ◽  
Abdelhamid FOUGHALIA ◽  
Mahmoud DJEMAL
Keyword(s):  
Freezing Point ◽  
Bovine Milk ◽  
Goat Milk ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Physicochemical Quality ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Disciplinary Procedures ◽  
Goat's Milk

This research was conducted to study the key physicochemical parameters of samples of raw bovine and goat milk collected in the steppic region of Djelfa. One hundred and six samples of raw milk were collected from April 2018 to May 2018, at points of sale and analyzed. The results showed that cow’s milk had 3.66±0.89% fat, 11.4±1.56% solid not fat, 4.35±0.61% protein, 6.35±0.89% lactose and a density of 1.0360±0.0056 with a freezing point of -0.380±0.053 °C. While goat’s milk had 3.43±0.65% fat, 10.2±0.92% solid not fat, 3.88±0.36% protein, 5.66±0.52% lactose and a density of 1.0317±0.0035 with a freezing point of -0.348±0.044 °C. This proves that cow’s milk has a slightly higher physicochemical quality than goat’s milk. In addition, the present study showed that 100% raw goat milk is wet against 97.1% raw bovine milk. This indicates the presence of cases of fraud requiring disciplinary procedures. Moreover, in the majority of the cases, the storage temperatures of the milk far exceed the values recommended by the Algerian standards (+6°C). It is necessary to establish a program of control and popularization of all the actors of the sector in order to improve the quality and the quantity of raw milk produced.

scholarly journals Goats’ Feeding Supplementation with Acacia farnesiana Pods and Their Relationship with Milk Composition: Fatty Acids, Polyphenols, and Antioxidant Activity

Animals ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 515 ◽  
Author(s):  
Delgadillo-Puga ◽  
Cuchillo-Hilario ◽  
León-Ortiz ◽  
Ramírez-Rodríguez ◽  
Cabiddu ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Feeding Strategies ◽  
Dairy Goats ◽  
Antioxidant Power ◽  
Acacia Farnesiana ◽  
Goat’S Milk ◽  
Conventional Diet ◽  
Goat's Milk

Background: Research efforts have focused on the evaluation of the bioactive quality of animal products (milk, cheese, meat, and other by-products) contrasting various feeding strategies coming from different ecological zones. The study aimed to describe the fatty acids (FA), polyphenols (P), bioactive compounds (BC), and antioxidant activity (AA) of goat’s milk. Methods: Dairy goats were fed with five systems: (1) Grazing; (2) conventional diet (CD); (3) CD + 10% of Acacia farnesiana (AF) pods; (4) CD + 20% AF; and (5) CD + 30% AF. The fatty acid profile, health promoting and thrombogenic indexes were calculated. Milk extracts were evaluated by HPLC to determent phenolic compounds (gallic, caffeic, chlorogenic, and ferulic acids, catechin, epicatechin, and quercetin). Antioxidant activity of goat’s milk extract was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•), oxygen radical absorbance capacity (ORAC), and the ferric reducing antioxidant power (FRAP) assays. Results: Conventional diet showed the highest content of polyunsaturated fatty acids while grazing showed the best n-6:n-3 and the linoleic:alpha linolenic acid ratio. Similarly, grazing and AF boosted the polyphenol content. Conclusions: Acacia farnesiana inclusion in the goats’ diets increased the presence of bioactive compounds and the antioxidant activity while diminishing the cholesterol content of goat’s milk.

scholarly journals ON THE POSSIBILITY OF GOAT’S MILK AND ADAPTED GOAT MILK FORMULAS USAGE IN CHILDREN FEEDING

2013 ◽  
Vol 12 (1) ◽  
pp. 8
Author(s):  
T. E. Borovik ◽  
N. N. Semenova ◽  
O. L. Lukoyanova ◽  
N. G. Zvonkova ◽  
V. A. Skvortsova ◽  
...  
Keyword(s):  
Goat Milk ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals Nutritional, Therapeutic and Functional Aspects of Goat milk based Product fortified with Fruit Beverages

2021 ◽  
Vol 6 (2) ◽  
Keyword(s):  
Goat Milk ◽  
The Body ◽  
Market Potential ◽  
Ageing Population ◽  
Health And Wellness ◽  
Bioactive Components ◽  
Food Ingredients ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Lifestyle Diseases

Beverages based on milk and fruit products are currently receiving sizeable attention as their market potential is growing. In recent years, the request for the functional beverages that promote health and wellness has increased. In fact, fermented juices are an excellent delivering means for bioactive components. Milk is a natural, multi-component, nutrient-rich beverage. Market trends indicate that milk-based beverages are ideal vehicles for newly discovered bioactive food ingredients targeting lifestyle diseases. Drinks containing combinations of dairy and fruit juices with added bioactive components are also becoming common in markets. Goat is one of the oldest domesticated animals. In ancient times, goat milk was valued the most. Goat milk still plays an important role in human nutrition. The contribution of goats in supplying milk and milk products is high and it has significant role in rural economy and health. Goat’s milk is the most highly consumed milk in many other parts of the world and it is delicious as well as extremely nutritious. It has vitamins, minerals, trace elements, electrolytes, enzymes, proteins, and fatty acids that are easily assimilated by the body. Medium Chain Triglycerides (MCT) which are more in goat milk have been recognized as unique lipid with unique health benefits. Goat’s milk has a similarity to human milk that is unmatched in bovine (cow) milk and also has several medicinal values. Functional foods promise to deliver health and wellness to consumers in an environment where lifestyle diseases and an ageing population are threatening the wellness of society.

scholarly journals The effect of fed on feeding combination of the ark with ammonized citronella grass waste to the quality of lactated etawah crossbreed goat milk

2022 ◽  
Vol 951 (1) ◽  
pp. 012018
Author(s):  
Dzarnisa ◽  
A Ramaya
Keyword(s):  
Protein Level ◽  
Block Design ◽  
Goat Milk ◽  
Milk Quality ◽  
Goat’S Milk ◽  
Randomized Block Design ◽  
Fat Level ◽  
Goat's Milk ◽  
Citronella Grass

Abstract This study aims to determine the effect of giving a combination of the ark with ammoniated citronella grass waste on the levels of protein, fat, lactose and density of lactated Etawah crossbreed goat milk. The design used in this study was a randomized block design (RBD) consisting of 5 treatments and 3 groups. The treatment consisted of P1 (0% ark: 8% ammoniated citronella grass waste), P2 (2% ark: 6% ammoniated citronella grass waste), P3 4% ark: 4% ammoniated citronella grass waste), P4 (6% ark: 2% citronella ammonia grass waste) and P5 (8% ark: 0% ammoniated citronella grass waste). The data obtained were analysed statistically using Microsoft Excel software. Based on the results of the research, giving the combination of the ark with ammoniated citronella grass waste shows no significant effect (P> 0.05) on the quality of milk which includes density, lactose level, protein level and fat level in Etawah crossbreed goat (PE) milk. However, the quality test results showed an increasing trend when compared with the quality of PE goat’s milk without treatment The results of the data for each of the PE goat’s milk quality before given the feed treatment were 1.027; 3.34%; 3.42% and 6.40% for the density, lactose level, protein level and fat level. Meanwhile the results of the data for each of the PE goat milk quality after given the feed treatment got the best results, namely 1.030; 3.66%; 3.78% and 6.55% for the density, lactose level, protein level and fat level.

scholarly journals UJI ANTIBAKTERI MASKER KEFIR SUSU KAMBING PADA Staphylococcus epidermidis SECARA IN VITRO

2020 ◽  
Vol 25 (1) ◽  
pp. 53-61
Author(s):  
Ajeng Desti Ningsih ◽  
Nur Khikmah
Keyword(s):  
Staphylococcus Epidermidis ◽  
Goat Milk ◽  
Plate Count ◽  
Diffusion Method ◽  
Standard Plate Count ◽  
Goat’S Milk ◽  
Standard Plate ◽  
Goat's Milk ◽  
X 24

Penelitian ini bertujuan untuk mengetahui antibakteri masker kefir susu kambing pada Staphylococcus epidermidis dan menghitung jumlah koloni Bakteri Asam Laktat (BAL) dan khamir. Uji antibakteri dilakukan dengan metode difusi sumuran. Antibakteri masker kefir ditunjukkan dengan adanya zona hambat yang terbentuk di sekitar sumuran. Spread plating dilakukan untuk menghitung koloni bakteri asam laktat dan khamir. Medium MRSA dan PDA diinkubasi pada suhu 37ºC selama 2-3 x 24 jam. Jumlah koloni yang tumbuh dihitung menggunakan metode Standard Plate Count dengan jumlah koloni 30-300, dan dinyatakan dalam satuan CFU/g. Hasil penelitian menunjukkan bahwa masker kefir mempunyai sifat bakteriostatik. Kemampuan antibakteri masker kefir susu kambing pada Staphylococcus epidermidis disebabkan karena di dalam supernatan masker kefir terdapat senyawa antibakteri. Hal ini ditandai dengan terbentuknya zona irradikal. Rerata koloni BAL pada masker kefir susu kambing A dan B adalah 1,5×109 dan 1,2×1010 CFU/g. Rerata jumlah koloni khamir pada masker kefir susu kambing A dan B adalah 2,1×1010 dan >3,0×1010 (3,9×1010) CFU/g.ANTIBACTERIAL OF GOAT’S MILK KEFIR MASK ON Staphylococcus epidermidis IN VITROThis study was aimed at determining the antibacterial goat’s milk kefir mask on Staphylococcus epidermidis and the number of Lactic Acid Bacteria (BAL) and the number of yeast colonies. The antibacterial test was carried out using the diffusion method of the wells. The antibacterial activity in the kefir mask is shown by the presence of inhibitory zones that form around the well. Spread plating was done to calculate the colonies of lactic and yeast acid bacteria. MRSA and PDA medium were incubated at 37ºC for 2-3 x 24 hours. The number of growing colonies is calculated using the Standard Plate Count method with the number of colonies of 30-300 and expressed in units of CFU/g. The results showed that kefir masks had bacteriostatic properties. The antibacterial ability of goat’s milk kefir mask was since the kefir supernatant contained antibacterial compounds. This is indicated by the formation of an nonradical zone. The mean of BAL colonies in goat milk masks A and B was 1.5 × 109 and 1.2 × 1010 CFU/g. The average number of yeast colonies in Goat milk masks A and B was 2.1 × 1010 and> 3.0 × 1010 (3.9 × 1010) CFU/g.

scholarly journals Calcidiol serum levels and blood pressure responses in normotensive patients with dietary goat milk

2018 ◽  
Vol 17 (3) ◽  
pp. 337-241
Author(s):  
Yusni Yusni
Keyword(s):  
Blood Pressure ◽  
Vitamin D ◽  
Active Form ◽  
Medical Science ◽  
Goat Milk ◽  
Serum Levels ◽  
Control Group ◽  
Goat’S Milk ◽  
Increased Risk ◽  
Goat's Milk

Background: Calcidiol (25-hydroxyvitamin D or 25(OH) D) is the active form of vitamin D that can be measured in the blood. Vitamin D functions as a regulator of blood pressure and a vitamin D deficiency is associated with an increased risk of hypertension. Goat’s milk is thought to have anti hypertensive effect. That is likely due to the amount of vitamin D found in goat’s milk, but requires further investigation. This research was conducted to analyze the effect of consuming goat’s milk on blood pressure and its relationship with calcidiol serum in normotensive patients.Materials and Methods: The design of this research was experimental laboratory with randomized pretest-posttest with a control group using 18 sedentary women aged 18-19 years. The treatment was 250 ml/day of goat’s milk given in the morning after breakfast for 110 days. The data were analyzed by the statistical t-test (p<0.05).Results: A significant decrease of systolic blood pressure (p=0.00) and no significant decrease of diastolic blood pressure (p=0.51) were observed in the trial group. Levels of calcidiol serum did not increase significantly (p=0.06) after consuming goat’s milk in the trial group.Conclusion: It can be concluded that goat’s milk can decrease blood pressure but does not affect calcidiol serum in normotensive patients. Further research is needed to determine the effect of goat’s milk on blood pressure in hypertensive patients.Bangladesh Journal of Medical Science Vol.17(3) 2018 p.337-341

TECHNOLOGICAL FEATURES OF CAMEMBERT CHEESE MADE FROM COW’S AND GOAT’S MILK

2020 ◽  
pp. 121-133
Author(s):  
K.A. KANINA ◽  
◽  
N.A. ZHIZHIN ◽  
YE.S. SEMYONOVA ◽  
O.N. PASTUKH ◽  
...  
Keyword(s):  
Goat Milk ◽  
Raw Material ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Biochemical Processes ◽  
White Mould ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Camembert Cheese ◽  
Physical And Chemical

For the production of elite cheeses with mould, the basic raw material is cow’s milk, but goat’s milk is also of increasing interest. Goat milk has a high protein and fat content, is rich in vitamins, macro- and microelements. Therefore, the object of the study was represented by cow’s milk obtained from the Jersey cows and goat’s milk obtained from goats of the Saanen breed. According to physical and chemical parameters, the milk of cows and goats of these breeds was characterized by a high content of fat and protein, which affect the yield and quality of cheese. The goat milk cheese clot had a more delicate structure during the formation of the cheese layer and a sharp taste due to the different composition of medium-chain fatty acids. In the process of cheese ripening, changes in a number of physicochemical parameters such as cheese acidity, mass fraction of moisture, and amino acid composition of the protein are observed. On the 7–19th day of ripening, a cheese head gets covered with white mold, the cheese consistency becomes softer, and it starts smelling with a “mushroom” hue. Starting from the 15–22nd day, the cheese is completely covered with white mould and gets a smearing texture under the crust. Cheese made from goat’s milk have a more delicate consistency and structure of the cheese layer than those made from cow’s milk, which is most likely due to biochemical processes that occur when cheese is ripened.

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