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All Journal Jurnal Ilmu Ternak Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Teknologi & Industri Hasil Pertanian JURNAL ILMIAH PETERNAKAN TERPADU JAPI: Jurnal Akses Pengabdian Indonesia Journal of Agriprecision & Social Impact
Premy Puspitawati Rahayu
Faculty Of Animal Science, Brawijaya University, Malang, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Nursing Physics Public Health Social Sciences Veterinary Other

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Physicochemical Properties of Goat Milk Dodol Fortified with Eucheuma spinosum Seaweed Andari, Dyana Kusuma; Sujarwo, Rama Aben; Rahayu, Premy Puspitawati; Zul’adhar, Ulya Rafa
Journal of Agriprecision & Social Impact Vol. 2 No. 3 (2025): November: JAPSI (Journal of Agriprecision & Social Impact)
Publisher : CV. Komunitas Dunia Peternakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62793/japsi.v2i3.72

Abstract

This study aimed to evaluate the effect of adding Eucheuma spinosum seaweed on the quality of goat milk dodol on moisture, protein, fat, and color (L*, a*, b*). Goat milk was chosen due to its high nutritional value and better digestibility than cow milk, although its consumption in Indonesia remains limited because of its strong odor, while dodol, a traditional Indonesian confection with a chewy texture, was used as a base product to promote milk utilization. The research material was dodol made from goat milk, glutinous rice flour, sugar, and salt, with the addition of Eucheuma spinosum seaweed at concentrations of 0% (T0), 10% (T1), 20% (T2), and 30% (T3). The method used was a laboratory experiment employing a Completely Randomized Design (CRD) with four treatments and five replications. The obtained data were then analyzed using analysis of variance (ANOVA). If significant differences were found, the Duncan Multiple Range Test (DMRT) was conducted. The results showed a protein content value of 5.33%-6.37%. Fat content value of 11.96%-13.19%. Ash content value ranged from 1.49%-3.96%. Texture value ranged from 16.22 N-26.44 N. pH value ranged from 6.76-6.94. Color parameter value L* ranged from 39.65-45.39; a* 5.16-8.33; b* 21.16-22.71. Organoleptic value of texture 2.50-3.48; color 2.08-3.79; aroma 3.69-3.83; taste 3.02-3.47.
Co-Authors Abdul Manab Agus Susilo Akhiroh, Puji Andari, Dyana Kusuma Apriliyani, Mulia Winirsya Aris Sri Widati Asep Awaludin Prihanto Dedes Amertaningtyas Dwi Setiawan Eny Sri Widyastuti Firman Jaya Hardianto, Yanuar Dandy Herly Evanuarini Hermanto, Andri Khotibul Umam Al Awwaly Lukman Hakim Manik Eirry Sawitri Masyithoh, Dewi Nugroho, Wahid Yulianto Nurwahyuni, Eka Pramudita, Ananda Diah Prasasti, Finna Rachman Hartono Rafly, Raihan Ria Dewi Andriani Saleha, Rischa Amalia Sujarwo, Rama Aben Sylvani, Mozza Indira Tyas, Dewi Septi Ayuning Vindhya Tri Widayanti, Vindhya Tri Yunita, Citra Nurma Yusron Sugiarto Zul’adhar, Ulya Rafa