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All Journal Hemera Zoa Jurnal Sain Peternakan Indonesia Jurnal Florea JURNAL PENGABDIAN KEPADA MASYARAKAT Jambura Journal of Animal Science Jambura Journal of Food Technology JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Jurnal Pengembangan Penyuluhan Pertanian Dinamika Journal : Pengabdian Masyarakat Dikmas: Jurnal Pendidikan Masyarakat dan Pengabdian Gorontalo Journal of Equatorial Animals Prosiding Seminar Nasional Mini Riset Mahasiswa Jambura Journal of Tropical Livestock Science JSTT (Jurnal Sains Ternak Tropis) International Journal of Technology and Education Research
Erwin Nugroho, Tri Ananda
Universitas Negeri Gorontalo
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Veterinary Other

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Chemical Quality Of Milk From Ettawa-Crossed Goats During Various Lactation Periods In Tunggulo Village, Limboto District, Gorontalo Regency Rokhayati, Umbang Arif; Nugroho, Tri Ananda Erwin
International Journal of Technology and Education Research Vol. 4 No. 02 (2026): International Journal of Technology and Education Research (IJETER)
Publisher : International journal of technology and education research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63922/ijeter.v4i02.3343

Abstract

PE goats are a dual-purpose goat breed, used for both milk and meat production. Goat milk is a source of animal protein that is increasingly in demand by the public. The chemical quality of goat milk is thought to vary from farm to farm. This study aims to determine the quality of Ettawa crossbred goat milk during various lactation periods in Tunggulo Village, Limboto District, Gorontalo Regency. This research was conducted from January to March 2026 at the Animal Husbandry Laboratory, Faculty of Agriculture, Gorontalo State University. The method used was a case study. The data used consisted of primary and secondary data. The parameters tested were fat and protein content. The average protein content between the 1st, 2nd, 3rd, and 4th lactations was 5.38%; 5.15%; 5.03%; and 4.83%, respectively. The average fat content between the 1st, 2nd, 3rd, and 4th lactations was 5.11%; 4.16%; 4.44%; and 6.31%, respectively. It was concluded that the highest protein content was found in P1 (Lactation 1) at 5.38%, while the highest fat content was found in P4 (Lactation 4) at 6.31%.
PENGARUH FERMENTASI TERHADAP KUALITAS PROBIOTIK DALAM YOGHURT SUSU KAMBING Umbang Arif Rokhayati; Sri Yenny Pateda; Muhammad Sayuti M; Tri Ananda Erwin Nugroho
Jambura Journal of Food Technology Vol 8, No 01 (2026): JUNI
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v8i01.38107

Abstract

The purpose of this study was to determine and understand the effect of the fermentation process on the quality of probiotics in goat milk yogurt, in order to obtain the optimal formulation and fermentation conditions for producing yogurt products with high functional value that are suitable for development as probiotic foods. This study was an experimental study with a completely randomized design (CRD), using fermentation time variation as the treatment. The independent variables are fermentation time (4 hours, 6 hours, 8 hours, 10 hours), while the dependent variables are probiotic viability, physicochemical characteristics, and organoleptic properties. Based on the research that has been conducted, it was found that the lowest viability value of lactic acid bacteria (LAB) was recorded in the 4-hour fermentation (1.9 × 10⁵ CFU/mL), while the highest viability occurred in the 10-hour fermentation (6.5 × 10⁶ CFU/mL). The pH value of yogurt decreases as fermentation time increases. The highest pH was found in the 4-hour fermentation (4.74), while the lowest pH occurred in the 10-hour fermentation (3.86). The organoleptic (hedonic) test results showed that the most preferred taste was obtained from 6 hours of fermentation (hedonic value of 2.28); the most preferred aroma was obtained from 4 hours of fermentation (hedonic value of 1.40); and the most preferred texture was obtained from 8 hours of fermentation (hedonic value of 1.72). Overall, fermentation time has a significant effect on the quality of goat milk probiotic yogurt, both in terms of BAL viability, acidity (pH), and sensory (organoleptic) characteristics, with the best balance between probiotic quality and consumer acceptance at 10 hours of fermentation.
Co-Authors Afrian, Afrian Deluku, Yasri Mar'atunisa Djafar, Ismet I. Elvin Amuda Fahrul Ilham Graselawati, Graselawati Gubali, Syukri I. Herman S Wahab I. Gubali, Syukri Kamaru, Moh. Aditya La Ode Sahara Makmur, Ainsyah Maharani Muhammad Sayuti Muhammad Sayuti M Muhammad Sayuti M. Nansi Yani Nibras K. Laya Nirmawati Mohamad Safriyanto Dako Sarifudin H Hiola Sarwono S Prasejo Sayuti M, Muhammad Siswatiana Rahim Taha SRI SUKMAWATI ZAINUDIN Sri Yenny Pateda Syahruddin Syahruddin Syukri Imam Gubali Umbang Arif Rokhayati