Nurhayati, Muhammad Dohi, I Nyoman Sadia, Ine Karni

Kandungan Zat Padat dan Abu Susu Kambing Etawa di CV. Muda Bakti Barokah yang Dijual kepada Konsumen di Mataram

Introduction

Kandungan zat padat dan abu susu kambing etawa di cv. Muda bakti barokah yang dijual kepada konsumen di mataram. Studi ini menganalisis kandungan zat padat & abu susu kambing Etawa dari CV. Muda Bakti Barokah yang dijual di Mataram. Temukan perbandingan dengan standar SNI dan kualitas susu.

Abstract

This study aims to determine the dry matter and ash content of Peranakan Ettawa goat milk from CV. Muda Bakti Barokah Farm marketed to consumers in Mataram City. The research was conducted in 3 locations, namely: 1) CV Muda Bakti Barokah Farm, as the location of supporting data collection; 2) Consumers in Mataram City in 3 sub-districts (Ampenan, Mataram, and Cakranegara), 4 samples each were taken. Consumers/finalists were given a questionnaire containing questions to obtain organoleptic test data on the color, aroma and taste of Peranakan Ettawa goat milk; 3) Ruminant Food Nutrition Science Laboratory. Organoleptic test finalists recorded their identity such as age, gender, and last education and the results of organoleptic tests on the color, aroma and taste of Peranakan Ettawa goat milk are still in accordance with SNI. The results showed that the dry matter content in consumers of Ampenan, Mataram, and Cakranegara sub-districts was 14.71%, 14.19%, and 15.22% respectively and had met the SNI standards of 10.8%, Directorate General of Animal Husbandry 35% and Milk Condex 12.10%; Ash content in consumers of Ampenan, Mataram, and Cakranegara sub-districts was 0.57%, 0.60%, and 0.60% respectively and had not met the SNI standard of 1.0%.

Review

This study investigates the dry matter and ash content of Peranakan Ettawa goat milk sold to consumers in Mataram City, an important assessment for local product quality and consumer safety. The research is commendable for its practical approach, sampling directly from consumers across three sub-districts, which provides valuable insights into the quality of milk as it reaches the end-user rather than just at the farm gate. The inclusion of organoleptic testing, alongside chemical analysis, offers a comprehensive perspective on milk quality from both sensory and compositional standpoints, demonstrating a commitment to understanding the product's overall market suitability. The clear objective and focused analysis on key nutritional parameters are significant strengths. However, the abstract presents some critical points that warrant further clarification and discussion in the full paper. While the dry matter content consistently met or exceeded various cited standards (SNI 10.8%, Milk Condex 12.10%), the mention of "Directorate General of Animal Husbandry 35%" as a standard for dry matter seems unusually high and likely warrants verification or explanation, as typical goat milk dry matter ranges are significantly lower. More importantly, the ash content consistently fell short of the SNI standard of 1.0% across all sampled sub-districts, a significant finding that demands thorough exploration of its implications for the milk's nutritional profile and mineral content. The abstract also introduces organoleptic tests without explicitly linking their findings to the primary objectives of dry matter and ash content determination, making their inclusion seem somewhat disconnected from the main chemical analysis results. To enhance the study's impact, the authors should elaborate on the potential reasons behind the low ash content, such as variations in animal feed, breed characteristics, or post-milking handling practices at the farm or during distribution. A detailed discussion on the implications of this finding for consumer nutrition and the overall quality assurance of CV. Muda Bakti Barokah's product is crucial. Furthermore, the role and correlation of the organoleptic results with the chemical composition, or their independent significance, should be clearly articulated. Future research could explore interventions to improve the ash content of the milk, investigate the specific mineral deficiencies contributing to the low ash levels, and assess consumer perception and preference in light of both chemical composition and sensory attributes.

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