KARAKTERISTIK KUALITAS SUSU SEGAR DAN YOGHURT DARI TIGA BANGSA KAMBING PERAH DALAM MENDUKUNG PROGRAM KETAHANAN DAN DIVERSIFIKASI PANGAN

Abstract

This study was aimed to identify quality characteristic of milk and dairy products such as yoghurt from Etawah grade (PE), Saanen and their crossbred with the approach of physic and chemical quality. Milk sample used from 23 PE, 29 Saanen and 23 their crossbred (PE-SA). Stage activities include: (a) analysis quality of fresh milk; (b) making of yoghurt and (c) analysis quality of yoghurt. Data was analized with General Linear Model (GLM) to know differences milk and yoghurt quality between goat breeds. Observation on goat milk quality showed that Etawah grade milk had highest density value (1.033 ± 0.002) and solid non fat (9.577 ± 0.704%). Quality of yoghurt made from Etawah grade milk had highest protein content (6.380 ± 0.03%), solid non fat (11.980 ± 0.03%), ash content (1.23 ± 0.01%) and viscosity (42.5 ± 3.54 dpa.s) compared to those made from Saanen and PE-SA milk. The highest water content was found in yoghurt from Saanen milk (90.775 ± 0.02).