Kualitas Kimia Susu Kambing Peranakan Etawa dengan Penambahan Sari Jahe Merah (Zingiber officinale var rubrum)

Abstract

AYU NAWANG SARI. Chemical Quality of Etawa Crossbreed Goat Milk with the Addition of Red Ginger Extract (Zingiber officinale var rubrum), (Supervised by USWATUN HASANAH). Red ginger is one of the plants that contains antioxidant compounds in the form of flavonoids. The combination of red ginger extract with PE goat milk provides good benefits for the body. This study aims to determine the effect of adding red ginger extract (Zingiber officinale var rubrum) on the chemical quality of PE goat milk. This study used a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments used were P0 = control; P1 = 50 ml; P2 = 100 ml; P3 = 150 ml. The observed parameters included protein content, fat content, and flavonoid content. The results of the study on the average protein content obtained were P0 (0.69%), P1 (0.24%), P2 (0.28%), and P3 (1.60%). The results of the study on the average fat content included P0 (4.72%), P1 (4.71%), P2 (3.52%), and P3 (3.29%). The results of the study on the average flavonoid content included P0 (0.020 mgQE/g), P1 (0.402 mgQE/g), P2 (0.500 mgQE/g), and P3 (0.838 mgQE/g). Based on these results, it was concluded that the addition of red ginger extract can increase protein content, reduce fat content, and increase flavonoid content in PE goat milk. The best treatment was found in P3 with the addition of 150 ml of red ginger extract.