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All Journal Jurnal Ilmu dan Teknologi Peternakan Tropis JIPHO ( Jurnal Ilmiah Peternakan Halu Oleo) JURNAL PengaMAS Journal of Saintech Transfer Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Indonesian Journal of Animal Agricultural Science (IJAAS) Jurnal Pengabdian Nusantara (JPN)
Fitrianingsih Fitrianingsih
Fakultas Peternakan Universitas Halu Oleo
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Social Sciences Veterinary Other

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Journal : Jurnal Ilmu dan Teknologi Peternakan Tropis

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Quality of Goat's Milk Rich in Polyunsaturated Fatty Acid (PUFA) Pasteurized at Different Heat Temperatures Treatment Fitrianingsih Fitrianingsih; Andi Murlina Tasse
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 1 (2022): JITRO, Januari 2022
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (355.704 KB) | DOI: 10.33772/jitro.v9i1.20203

Abstract

ABSTRACTGoat's milk has superior nutritional content, fat and protein in goat's milk are easier to digest, and the vitamin B1 content is higher than cow's milk. The body can utilize goat's milk containing PUFA n-3 as a functional food that is very beneficial for the body's health. The characteristics of goat's milk are rich in nutrients and contain long-chain saturated fatty acids, making goat's milk easily rancid and prone to microorganism contamination. The first treatment that can prevent goat milk spoilage is heating or pasteurization. The purpose of this research was to determine the quality of goat's milk rich in polyunsaturated fatty Acid (PUFA) pasteurized at different heat temperatures treatment. The goat’s milk was pasteurized at  80°C for 15 minutes   (treatment P1), pasteurized at  90°C for 10 minutes (treatment P4),  pasteurized at 100ºC  for  15 seconds (treatment P4), and raw milk as a control. The variables measured were sensory quality (color, smell, and taste) and chemical content (protein, fat, and lactose). The research was done by completely randomized design, then the data collected were analyzed using analysis of variance followed by Duncan's New Multiple Range Test. The results showed that the protein content in PUFA-rich goat's milk significantly decreased at 100 oC for 5 seconds, while fat content, lactose, color, odor, and the taste did not change.Keywords: Goat’s milk, pasteurization, milk quality.
Co-Authors A B Kimestri Achmad Selamet Aku Agung Prasetiawan Ahmad Bayu Ariawan Ali Bain Amiluddin Indi Amrullah Pagala Andi Marlina Tasse Andi Murlina Tasse Andi Satna Sari Andini Sulfitrana Astriana Napirah Auza, Fuji Astuty Dedem Sutopo Deki Zulkarnain Fathir Muhamad Alfath Fitria Dewi Fitriyani Fitriyani Harapin Hafid Harapin Hafid Harapin Hafid Harapin Hafid Harapin Hafid Harapin Hafid Harapin Hafid I Putu Yeci Imran Aswadi Irmawati Irmawati Israwati Israwati Kholillatul Mahmudah Kimestri, Asma Bio La Ode Arsad Sani La Ode Nafiu La Ode Sahaba La Sahaba M. Agung. A Miftahul Jannah Muh. Rusdin Musram Abadi Natsir Sandiah Ningsih Ningsih Novi Rahayu Nur Santy Asminaya Nuraini Nuraini Nuraini Nuraini Nursani Naani Purnaning Dhian Isnaeni Putri Melani Joni R Aka R D S Toba Restu Libriani Rosanti Rosanti Rosy Datul Umma S H Ananda Sandi Ariswara Putra Sherina Sherina Siti Rahmawati Surahmanto Surahmanto Syamsuddin Syamsuddin Wa Ode Harmini Wahyuni Milna Yamin Yaddi