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

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.

The effect of storage period on calcium and magnesium level and antimicrobial activity of goat’s milk kefir

The purpose of this reasearch was to determine the effect of storage period goat’s milk kefir (GMK) on total LAB, total mineral levels included Ca and Mg and antimicrobial activity to pathogenic microbes. The materials used was GMK. This research was conducted using Completely Randomized Design with 4 treatments and 4 replications. The treatments were storage period that consist of D0 (0 day), D1 (7 days), D2 (14 days), and D3 (21 days). Total calculation of LAB used TPC (Total Plate Count). Samples were diluted from 10-1 to 10-8, then incoculated PCA medium by using pour plate method. Petri dish was incubated at 37ºC for 48 hours. Calcium and magnesium levels were calculed base AAS method. The result of this study was analyzed using analysis of variance (ANOVA), then followed by Duncan’s Multiple Range Test (DMRT). The storage time treatment has a significant effect on the total microbial count, mineral levels (Ca and Mg) and inhibition zone of Staphylococcus aureus, Escherichia coli and Salmonella enterica serovar typhi on goat's milk kefir. Average clear zone Staphylococcus aureus 2.60 – 3.18 mm. Average inhibition zone Escherichia coli 2.09 – 3.32 mm. Average clear zone Salmonella enterica serovar typhi 1.97 – 2.72 mm.

Effects of Microbiological and Physicochemical Properties of Cow’s Milk and Goat’s Milk Dadih Inoculated with Various Lactobacillus Species

Dadih is a dairy-based product and it is one of the most popular desserts among Malaysians and Indonesians. It is made from raw milk which naturally contains various types of microorganisms. This study was conducted to develop cultured dadih by inoculating various Lactobacillus species such as Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus paracasei into dadih made from cow’s milk and goat’s milk. Prior to isolation of LAB from control dadih (dadih without inoculation with LAB), the dadih was stored at 4˚C for 48 hours. The microbiological (general microbial load, viability of and LAB, mould and yeast count) and physicochemical properties (pH, lactic acid content, total soluble solid, colour, texture and proximate composition) of dadih with different LAB strains and without LAB strain were determined. Results showed that L. paracasei spp. paracasei, Lactobacillus brevis, Lactobacillus casei were isolated from cow’s milk dadih while only L. paracasei spp. paracasei was isolated from goat’s milk dadih. The number of LAB ranged from 5.73 to 6.06 log10 CFU/g for cow’s milk dadih and 5.19 to 5.88 log10 CFU/g for goat’s milk dadih. Results revealed that dadih inoculated with LAB has lower pH and greater amount of lactic acid produced than control dadih. Total soluble solid for dadih with LAB also decreased. Hardness of dadih without LAB culture was higher compared to the inoculated dadih with LAB cultures. Proximate compositions (moisture, ash, crude fat, crude protein and total carbohydrate) showed variations due to differential formulations and incorporations of different LAB strains. Findings showed that L. acidophilus was chosen as the best starter culture for both types of dadih because it has significant effects on pH, titratable acidity, total soluble solid and texture of the dadih.

Quality Analysis of Yoghurt from Goat's Milk Using Starter Lactic Acid Bacteria

Yoghurt is a pro-biotic beverage produced from the fermentation process of milk, namely from vegetable milk (soy milk) or animal milk (goat's milk and cow's milk). During the fermentation process, the chemical reactions that occur will turn milk into yogurt with the help of lactic acid bacteria. In the health sector, yogurt plays a role in increasing the body's immunity, digestive tract health and can prevent osteoporosis. In general, yogurt circulating in the community still has low nutritional content, so a more in-depth study needs to be done. The goal of this research is to examine the quality of yogurt by manipulating certain variables and adding other components to increase the yogurt's quality. Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter as much as 12.5 mL each (10% of 500 mL of cream milk). The fixed variables in this study were the volume of goat's milk 500 ml, cream concentration 6%, pasteurization temperature 85°C, pasteurization time 15 minutes and fermentation temperature 45°C, while the independent variables were varying the length of the fermentation process for 3, 4, 5, 6, 7, 8 and 9 hours. From this study, it was concluded that yogurt with optimum results was obtained at a fermentation time of 6 hours, the pH value was 3.8, lactic acid content was 1.305%, protein content was 5.54%, fat content was 4.98%, and moisture content was 84.10%.

Development of starters for dairy products based on goat's milk

For milk and dairy products, 70 % of the Kazakh market accounts for the products of foreign companies. Geographically, the problem of the production of domestic products, the ecology of which is characteristic of the population of the country, has not yet been solved. The existing starter cultures are currently mainly intended for cow's milk, and are not adapted to the milk of other animal species. However, the production and processing of camel, mare and goat milk is a dairy farm with a history and traditions in the Republic of Kazakhstan. The fermentation process with the help of lactic acid bacteria is the basis for the preparation of products such as kefir, koumiss and shubat. There are data on the use of lactic acid bacteria in starters, but there is little data in studies on their use as starter cultures for camel, mare and goat milk, there are no scientific experimental results. Despite the economic rates of production of fermented products based on camel, mare and goat milk in the Republic of Kazakhstan, their production is slowed down at the industrial level due to the lack of yeast cultures and dairy technology for these types of milk. In this scientific work, fermenting consortia based on goat's milk was developed from active strains of microorganisms isolated from traditional fermented milk products, taking into account their compatibility, biochemical characteristics and scientific foundations. The technological, nutritional and microbiotic properties of the finished starters were adapted to the probiotic effect of camel, mare and goat milk by changing their composition. As a result of the study, a consortium of starters with a very high probiotic effect, safe for life, prone to survival in the digestive system was proposed.

Factors Affecting Agroindustry Development Etawa (PE) Breeding Goat Milk in Daerah Istimewa Yogyakarta

The demand for animal food product in Daerah Istimewa Yogyakarta (DIY), the Special Region in Java, over the last ten years has shown a significant increase. This is in line with the increase in the population of DIY and also the increase in the income per capita of the people in DIY in meeting the adequacy of food sources of higher quality protein. One of the requests for animal food products other than meat is milk. The milk that is currently starting to develop apart from cow's milk is goat's milk, especially the type of goat's milk from Etawa Crossbreed (PE). This paper is the result of a research that aimed at analyzing the factors that influence the development of PE goat milk business in DIY, viewed from the supply and demand side. The analytical method used is descriptive with a simultaneous equation modeling approach. The results showed that simultaneously the variables of the population of PE goats, the amount of milk production of PE goats, the amount of milk production of PE goats in the year prior had an effect on the supply side. Meanwhile, on the demand side, simultaneously, the factors that influence the demand for PE goat milk are the population of DIY, income per capita, the price of PE goat milk and consumption of PE goat milk in the year prior. The study on the development of PE goat's milk business was carried out with a simple descriptive analysis showing that in the future the demand for PE goat's milk will increase, it is necessary to make efforts to strengthen the potential of PE goat's milk in DIY, especially in terms of milk products processing business and their derivative products. It is hoped that in the future PE goat's milk can play more role as a substitute product for cow's milk in DIY.

Physicochemical and Microbiological Appearance of Sapera Goat's Milk on Frozen Storage

This study aims to examine the effect of the storage time of milk at a temperature of -18? on the chemical, physical and microbiological content due to different storage times. The goat's milk studied was the milk of the Sannen Crossbreed of the Sapera goat. Twenty samples were taken from the milking results on the same day. The design used in this study was a completely randomized design (CRD) with five treatments and four replications. Samples were grouped according to treatment, namely 0d (control) and 10d, 20d, 30d, 40d; stored for 10, 20, 30 and 40 days, respectively. The milk storage process is carried out using a freezer at a temperature of -18?. The physicochemical and microbiological parameters observed were protein, fat, lactose, solid-non-fat (SNF), total solid (TS), specific gravity, pH, total plate count (TPC), and coliform. Evaluation of milk quality is based on the Indonesian National Standard (SNI) and Thai Agricultural Standard (TAS). The results showed that storage time did not significantly affect the components of fat, protein, lactose, total plate count, and coliform (p> 0.05). In milk stored for 40 days, there were differences in the values of SNF, TS, specific gravity, and pH compared to control (p<0.05). In terms of chemical, physical and microbiological quality, Sapera goat's milk stored at -18? for 40 days still complies with SNI and TAS. The process of storing and freezing milk can be an alternative for preservation to ensure the physical and chemical quality of Sapera goat's milk.