| dc.description.abstract | Red ginger (Zingiber officinale var Rubrum) is a spice plant with various health benefits due to its bioactive compounds, such as gingerol, shogaol, and zingiberene, which have antioxidant and anti-inflammatory properties. This study aimed to determine the effect of red ginger (Zingiber officinale var Rubrum) extract on the pH, microbial content, and organoleptic quality of Etawa Crossbred goat milk. This study was conducted from February to May 2025 in the Animal Production Laboratory, Faculty of Agriculture, and the Microbiology Laboratory, Faculty of Mathematics and Natural Sciences. Parameters observed included pH, microbial contamination, Escherichia coli contamination, and organoleptic tests covering color, aroma, and taste. The study used a Completely Randomized Design (CRD) with four treatments: P0 (control), P1 (addition of 50 ml of red ginger juice), P2 (addition of 100 ml of red ginger juice), and P3 (addition of 150 ml of red ginger juice), each with five replications. The results showed highest pH was found in P0 (6.40) and the lowest in P3 (5.90). The highest microbial count was recorded in P0 (19.2 CFU/mL) and the lowest in P3 (0.012 CFU/mL). E. coli contamination was only found in P0, while it was not detected in P1, P2, and P3. Organoleptic tests showed an increase in color, aroma, and flavor scores with increasing red ginger juice concentration. Treatment P3 (addition of 150 ml of red ginger juice) achieved the highest organoleptic score. | en_US |
