Evaluasi Kualitas pH Dan Kadar Air Pada Yoghurt Susu Kambing Peranakan
Etawa (Capra Aegagrus Hircus) Dengan Penambahan Sari Buah Mangga Golek
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Institusion
Universitas Tjut Nyak Dhien
Author
Liston, Liston
Subject
SB Plant culture
Datestamp
2024-12-24 04:46:18
Abstract :
The research was carried out at the Laboratory of the Faculty of Agriculture and Animal Husbandry, Tjut Nyak Dhien University. Milk is a type of animal food in the form of a white liquid produced by mammals and obtained by milking. The research method was carried out using a Completely Randomized Design (CRD) with 4 treatments and 5 replications, namely P0, P1, P2 and P3 by testing the Yoghurt pH and water content. The aim of the research is to determine the quality of the pH (Potential Hydrogen) and water content of Etawa crossbreed goat's milk yoghurt (PE) by adding Mango Golek fruit juice at different levels to the yoghurt. The results of the research show that the addition of Mango Golek fruit juice to the yoghurt has a different effect. the same for yoghurt pH and water content. The optimal pH value, water content and dry matter of Etawa crossbreed goat's milk yoghurt were treated with P0 without the addition of golek mango juice with an average pH value of 3.98, water content of 84.4% and dry matter of yoghurt, namely 15.6%. Yoghurt dry ingredients were better in the P0 treatment.
The research was carried out at the Laboratory of the Faculty of Agriculture and Animal Husbandry, Tjut Nyak Dhien University. Milk is a type of animal food in the form of a white liquid produced by mammals and obtained by milking. The research method was carried out using a Completely Randomized Design (CRD) with 4 treatments and 5 replications, namely P0, P1, P2 and P3 by testing the Yoghurt pH and water content. The aim of the research is to determine the quality of the pH (Potential Hydrogen) and water content of Etawa crossbreed goat's milk yoghurt (PE) by adding Mango Golek fruit juice at different levels to the yoghurt. The results of the research show that the addition of Mango Golek fruit juice to the yoghurt has a different effect. the same for yoghurt pH and water content. The optimal pH value, water content and dry matter of Etawa crossbreed goat's milk yoghurt were treated with P0 without the addition of golek mango juice with an average pH value of 3.98, water content of 84.4% and dry matter of yoghurt, namely 15.6%. Yoghurt dry ingredients were better in the P0 treatment.
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