Analisa Kualitas Susu Kambing Peranakan Etawah yang Disterilkan pada Suhu dan Waktu yang Berbeda
ABSTRACT: The objective of
this experiment is to study the quality of sterilization of etawa’s goat milk
at different temperature (110oC and 120oC) and different time (3 second and 6
second). The quality of sterilization of etawa’s goat milk was evaluated by
measuring crude protein, crude fat, pH value and amount of microorganism. The
study used a factorial completely randomizes design. The result showed that the
different temperature and time of sterilized goat milk have not significant
(P>0,05) on crude protein, crude fat, pH value and amount of microorganism.
The result also showed that no interaction between temperature and time. The
conclusion of the research indicated that all the experiment have the same
quality.
Keywords: Etawa’s milk goat;
sterilize; temperature; time
Penulis: Yusdar Zakaria, Helmy
MJ, Yuda Safara
Kode Jurnal: jppeternakandd110078
