Yuliana, Neti and Iyan, Indrawan and Wirawati, Chandra Utami and Sumardi, Sumardi (2021) Evaluasi mutu susu segar dari peternak berbeda di propinsi lampung sebagai bahan baku keju. Jurnal Teknologi Industri & Hasil Pertanian, 26 (2). pp. 109-114. ISSN ISSN 1410-3044 (print) and ISSN 2304-4399 (online)

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Abstract

The objective of this study was to evaluate the quality of fresh cow’s milk from different farmers in Lampung Province as a raw material for cheese in view of the Indonesia national standard sni 31411 (2011) regulation. Twelve fresh milk samples from four different districts (Tanggamus, Metro, Gisting, and Pesawaran) were evaluated by estimation of total protein and fat, pH, alcohol test, total plate count, antibiotic residues, and sensory. The result of the study revealed that the samples had protein and fat content ranged rom 2.44 to 3.90% and from 3.48 to 4.73% (wet basis) respectively. The fresh milks had normal sensory and pH, negative alcohol test, and free from antibiotic residues. Total microbes were detected in log 5-6 CFU/ml. Majority of samples screened met the Indonesian National Standard and could be used as a raw material for cheese making.

Item Type: Article
Subjects: Q Science > QR Microbiology
Divisions: Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian
Depositing User: Sumardi Sumardi Sumardi
Date Deposited: 05 Nov 2021 01:49
Last Modified: 05 Nov 2021 01:49
URI: http://repository.lppm.unila.ac.id/id/eprint/35005

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