IMPROVING THE BACTERIOLOGICAL QUALITY OF FRESH ETAWA GOAT MILK WITH THE ADDITION OF NATURAL STRAWBERRY AND PINEAPPLE

Abstrak

Milk is a food ingredient that has various nutritional contents. Improper handling causes contamination of microorganisms which can reduce the quality of goat's milk. Fruit is widely favored by the public because it has many benefits for body health, namely as a source of vitamins to regulate maintenance and growth, fiber is used for enzyme activity to be able to break down fiber into components that are easily absorbed, in addition, fruit also contains antibacterials such as pineapple and strawberries. This study is an experimental study with a completely randomized design, the annova statistical test if the calculated F is greater than the F table is continued with the BNT (Smallest Real Difference) test at an error rate of 5% and 1%. The dependent variable in this study is the quality of fresh goat's milk, while the independent variables in this study are pineapple and strawberry juice. The sample is fresh Etawa milk before and after pineapple and strawberry juice with concentrations of 2.5%, 5%, 7.5%, and 10%. The results of the study found Klebsiella sp.. Salmonella paratyphi B, Shigella flexneri, and Bacillus bacteria in the sample and there was a decrease in the number of bacteria in the Total Plate Count (TPC) test after the addition of pineapple and strawberry juice. The decrease in the number of bacteria in milk shows that pineapple and strawberry are effective as antibacterials because they contain saponin, steroid, terpenoid, tannin, alkaloid, flavonoid, and phenol metabolite compounds.