Peningkatan Kualitas Yoghurt Dari Susu Kambing Dengan Penambahan Bubuk Susu Skim Dan Pengaturan Suhu Pemerahan

• Main Authors: Mustofa Helmi Effendi, Sorini Hartini, A.M. Lusiastuti
• Format: Article PeerReviewed
• Language: Indonesian; Indonesian
• Published: Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Airlangga 2009
• Subjects: SF380-388 Goats; SF911-914.4 Veterinary surgery
• Online Access: http://repository.unair.ac.id/87324/1/Bukti%20C%2014.%20Peningkatan%20Kualitas%20Yoghurt%20Dari%20Susu%20Kambing%20.....pdf; http://repository.unair.ac.id/87324/2/Peer%20review%20C%2014.pdf; http://repository.unair.ac.id/87324/; http://www.journal.unair.ac.id/filerPDF/05%20vol%208%20no%203%20Des%202009%20FKH%20_helmi_%20185-192.pdf
• Institution: Universitas Airlangga

The experiment was targeted to make yoghurt from goats milk as an alternatif milk preservative and prepare yoghurt which good quality in texture, flavour and taste. The starter of yoghurt were Streptococcus thermophilus and Lactobacillus bulgaricus. The experiment used two treatment on yoghurt from goats milk. First treatment was adding skim milk such as 0%, 2%, 4%, 6% and 8%. The second treatment was managing incubation temperature, such as: 30oC and 40oC. Duration time of incubation temperature were 10 - 12 hours for 30oC and 6 - 8 for 40oC. The parameters were observed the nutrient value: such as protein value, fat value and lactic acid value; and organoleptic test: such as hedonic test and ranking test. Result of the experiment showed the lactic acid value of yoghurt was affected (p<0,05) by incubation temperature. The best quality of yoghurt was produced by adding skim milk 4% on 40oC. Based on the results of the experiment, it can be concluded that increasing yoghurt quality was by adding skim milk 4% on 40oC with duration time 6 hours. Key words: Yoghurt, goats milk, skim milk