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All Journal JIM ( Journal International Multidiciplinary) Farm - Jurnal Ilmu Peternakan
Tri Ananda Erwin Nugroho
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Religion Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Immunology & microbiology Languange, Linguistic, Communication & Media Social Sciences Veterinary Other

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QUALITY OF CRUDE PROTEIN AND ORGANOLEPTIC PROPERTIES OF FRIED MILK MADE FROM GOAT MILK WITH PLAIN YOGURT AS A COAGULANT Umbang Arif Rokhayati; Tri Ananda Erwin Nugroho
JIM - Journal International Multidisciplinary Vol. 3 No. 2 (2025)
Publisher : Rumah Jurnal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/jim.v3i2.1928

Abstract

Fried milk is a traditional dairy product made from goat's milk. This research was conducted at the Animal Products Technology Laboratory, Department of Animal Science, Faculty of Agriculture, Universitas Negeri Gorontalo, from October to November 2025. The purpose of this study was to determine the effect of using papain as a coagulant on the crude protein and organoleptic properties of fried milk made from goat's milk. The research used a Completely Randomized Design (CRD) with 4 treatments and 3 replications. The treatments were as follows: P1: Papaya sap 0.05% + plain yogurt 1% of milk volume, P2: Papaya sap 0.05% + plain yogurt 1.5% of milk volume, P3: Papaya sap 0.5% + plain yogurt 2% of milk volume, P4: Papaya sap 0.5% + plain yogurt 2.5% of milk volume. The variables studied include crude protein content and organoleptic tests (color, taste, aroma, and texture). The research results show that the treatment significantly affects crude protein (P<0.05) and produces a slightly fine texture, color, taste, and aroma of fried milk that is preferred by the panelists. The best results for fried milk were obtained with treatment P3: 0.5% Papaya sap + 2% plain yogurt by milk volume, and P4: 0.5% Papaya sap + 2.5% plain yogurt by milk volume.
Prevalensi Nematodiasis Saluran Pencernaan Pada Sapi Di Kecamatan Suwawa Kabupaten Bone Bolango Sasmita Laudengi; Tri Ananda Erwin Nugroho; Fahria Datau
Farm - Jurnal Ilmu Peternakan Vol 2 No 1 (2026): Farm : Jurnal Ilmu Peternakan
Publisher : Program Studi Peternakan

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Abstract

Penelitian ini bertujuan untuk mengetahui Tingkat Kejadian Nematodiasis pada sapi di Kecamatan Suwawa, Kabupaten Bone Bolango. Sampel yang digunakan adalah feses sapi. Sampel diambil secara acak proporsional dengan pola isidental sebanyak 73 sampel di setiap Desa di Kecamatan Suwawa, Kabupaten Bone Bolango. Pengambilan sampel feses dilakukan dengan cara palpasi rektal dan atau mengambil feses yang baru keluar sesaat setealah sapi defekasi. Pemeriksaan sampel feses menggunakan metode natif, metode sedimentasi dan metode pengapungan. Hasil pemeriksaan diamati menggunakan mikroskop binokuler dengan perbesaran objektif 10x dan 40x. Dari hasil pemeriksaan, sebanyak 17 sampel feses sapi ditemukan adanya telur cacing Nematoda, dengan demikian prevalensi Nematodiasis pada sapi di Kecamatan Suwawa sebesar 23%. Dari 17 sampel feses sapi yang ditemukan telur cacing Nematoda, telur cacing tersebut ditemukan dengan metode natif sebanyak 7 sampel (0,2%), dengan metode pengendapan sebanyak 7 sampel (0,2%) dan dengan metode pengapungan sebanyak 3 sampel (0,1%).
Co-Authors Sasmita Laudengi Umbang Arif Rokhayati