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All Journal Agrokompleks Indonesian Journal of Applied Science and Engineering
Ade Krismaningrum
Universitas Ahmad Dahlan
Agriculture, Biological Sciences & Forestry

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Analisis mutu produk akhir pada pengolahan susu kambing peranakan etawa bubuk Di CV PQR D.I. Yogyakarta Ade Krismaningrum; Safinta Nurindra Rahmadhia
Agrokompleks Vol 23 No 1 (2023): Agrokompleks Edisi Januari
Publisher : Politeknik Pertanian Negeri Pangkajene Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51978/japp.v23i1.389

Abstract

Susu bubuk merupakan bentuk olahan dari susu segar yang dibuat dengan cara memanaskan susu hingga kering dan berbentuk bubuk, kemudian dilakukan proses pengolahan dengan beberapa tahapan yaitu pemanasan, pendinginan, pemanasan kembali, penggilingan, dan pengemasan untuk menjadi produk akhir. Penelitian ini bertujuan untuk menganalisis sifat kimia dan mikrobiologi susu kambing etawa bubuk, dan mengkaji perbandingan sifat kimia dan mikrobiologi susu kambing etawa bubuk dengan Standar Nasional Indonesia (SNI). Sampel yang digunakan berupa susu kambing etawa bubuk milik CV PQR yang terletak di Kabupaten Sleman, D.I. Yogyakarta. Parameter yang diukur yaitu Kadar logam timbal (Pb), kadmium (Cd), timah (Sn), raksa (Hg), arsen (As), kadar air, protein, formalin, melamin, boraks, methanil yellow, rhodamin B, alkohol, kafein, quinine, dan kadar lemak. Data yang diperoleh dianalisis dengan SNI 2970 Tahun 2015. Hasil penelitian menunjukkan bahwa susu kambing etawa bubuk tidak mengandung logam timbal (Pb), kadmium (Cd), timah (Sn), raksa (Hg), arsen (As), kadar air 1,54%, protein 16,87%, kadar lemak 29,12%, negatif kandungan bahan kimia berbahaya (formalin, boraks, methanil yellow, rhodamin B), tidak terdeteksi adanya kandungan melamin, alkohol, kafein, dan quinine <6 mg/kg. Berdasarkan data tersebut, maka disimpulkan bahwa susu kambing etawa bubuk di CV PQR masih aman untuk dikonsumsi, walaupun kadar proteinnya kurang memenuhi.
Chemical and Microbiological Quality Evaluation of Powdered Etawa Goat Milk Product Ade Krismaningrum; Safinta Nurindra Rahmadhia; Rabia Mehboob; Hamed Kioumarsi
Indonesian Journal of Applied Science and Engineering Vol. 4 No. 1 (2026)
Publisher : Peneliti Teknologi Teknik Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59247/ijase.v4i1.166

Abstract

Powdered Etawa goat milk products are increasingly developed as shelf-stable dairy products; however, their quality should be evaluated according to the characteristics of the product and the applicable quality requirements. This study aimed to evaluate the chemical and microbiological characteristics of a powdered Etawa goat milk product produced by a powdered Etawa goat milk processing plant in Yogyakarta and assess its conformity with SNI 2970:2015. The study used a descriptive observational design and a single product sample obtained from one production batch. The product was produced using an open-pan crystallization process involving the addition of refined sugar and seed powder. Proximate characteristics, heavy metals, prohibited chemicals, other chemical contaminants, and microbiological parameters were evaluated using laboratory analyses and compared descriptively with SNI 2970:2015. Moisture (1.54%) and fat (29.12%) complied with the specified requirements, whereas protein content (16.87%) was substantially lower than the 32% minimum specified for milk powder. Pb, Cd, Sn, Hg, As, melamine, alcohol, caffeine, formaldehyde, borax, methanyl yellow, and rhodamine B were not detected or were negative, while quinine was reported as <6 mg/kg. Salmonella spp. and Staphylococcus aureus were not detected. The results indicate satisfactory chemical and microbiological safety for the analyzed batch; however, the low protein content should be interpreted in relation to the product formulation and the applicability of the milk-powder standard to this sugar-crystallized product. Because only one batch was evaluated without analytical replication, the findings should not be generalized to all production batches or commercial products.
Co-Authors Hamed Kioumarsi Rabia Mehboob Rahmadhia, Safinta Nurinda