| dc.description.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. | en_US |
