Produksi Dan Komposisi Susu Kambing Peranakan Ettawa Di Dataran Tinggi Dan Dataran Rendah Daerah Istimewa Yogyakarta

Rosartio, Rian; Suranindyah, Yuni; Bintara, Sigit; Ismaya,

doi:10.21059/buletinpeternak.v39i3.7986

Cited by 11 publications

(9 citation statements)

References 2 publications

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“…According to Legowo et al (2009), milk density relies on fat content and milk solid matter because fat density is lower than water density or milk plasma. An increased density of goat milk may due to the escape gases like CO2 and N2 in the fresh milk (Rosartio et al, 2015). The average fat content in this study was below the standard by TAS No.…”

Section: Resultscontrasting

confidence: 57%

Estimating Genetic Parameter of Saanen Goat Production Characteristics Using Paternal Half Sib Correlation

Irawati

Purwantini

Sodiq

2020

anprod

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This research was aimed to investigate heritability score (h2) of milk yield, kid birth weight, and milk quality that included density, fat content, protein, lactose, water and non-fat dry matter of Saanen goat according to the production record of first-lactating individual in the Centre of Pedigree Breeding and Cattle Forage Baturraden. The materials for this research were 180 Saanen does with a first-lactating record. The estimated genetic parameter was heritability score using a paternal half-sib correlation method. Result showed that the heritability of milk yield, kid birth weight, density, fat content, protein, lactose, water and NFDM was 0,32+0,23; 0,25+0,26; 0,15+0,17; 0,11+0,16; 0,12+0,16; 0,10+0,14; 0,10+0,16 and 0,11+0,16, respectively. A high h2 was obtained from heritability score of milk yield, and a moderate h2 was from kid birth weight and milk quality. In conclusion, the h2 score of milk yield of Saanen goats was relatively high, while the h2 score of kid birth weight and milk quality was relatively moderate.

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Section: Resultscontrasting

confidence: 57%

Estimating Genetic Parameter of Saanen Goat Production Characteristics Using Paternal Half Sib Correlation

Irawati

Purwantini

Sodiq

2020

anprod

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“…Milk protein can increase LAB growth (Karinawatie et al, 2008). Protein content of goat milk is 4.29 % (Zuriati et al, 2011), 4.1% (Rosartio et al, 2015), 3.71% (Hanum et al, 2016), and 3.8-3.9% (Ratya el al., 2017), while cow milk contains 3.71% protein (Hanum et al, 2016) and 3.01-3.59% (Oka et al, 2017). The nutrient content of goat milk meets the requirement for metabolic activity of Streptococcus salivarius subsp thermophilus RRAM-01 and Lactobacillus delbruecki subsp bulgaricus RRAM-01.…”

Section: Total Count Of Lab On Yoghurtmentioning

confidence: 99%

Total Count of Lactic Acid Bacteria in Goats and Cows Milk Yoghurt using Starter S. thermophilus RRAM-01, L. bulgaricus RRAM-01 and L. acidophilus IIA-2B4

et al. 2020

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Yoghurt is a well-known fermented dairy product which produced using a combination of lactic acid bacteria (LAB) of Streptococcus thermophilus, Lactobacillus bulgaricus and L. acidophillus as fermentation starters. Cow milk is usually used as a raw ingredient. The LAB-based local yoghurt starter (S. thermophilus RRAM-01 (ST), L. bulgaricus RRAM-01 (LB) and L. acidophilus IIA-2B4 (LA)) were previously isolated from milk and meat, nevertheless had not been extensively attempted to be used in yoghurt production. This study aimed to evaluate the characteristics of cow and goat milk based yoghurt produced by using a single local strater of S. thermophilus RRAM-01 (ST) or L. bulgaricus RRAM-01 (LB) or L. acidophilus IIA-2B4 (LA). The yoghurts were produced through addition of the starter (3% v/v each) with 1010 CFU mL-1 of initial population, and then fermented at room temperature for 24 hr. The result revealed that initial population of LAB in goat’s milk yoghurt fermented by ST or LB were significantly higher than that of by LA. Yet, after 24-hour of storage at room temperature, the total population of LA increased and reached final population which was higher than LB or ST. Meanwhile, cow’s milk yoghurt fermented by LB had the highest population of at the initial day (D0), while after fermentation the highest population were observed on LB or LA cow’s milk yoghurt. Overall goat’s milk yoghurt had significantly lower pH values than the cow’s milk yoghurt. These were accompanied by higher the total titrated acid (TTA) of goat’s milk yoghurt than that of cow’s milk yoghurt. Based on pH and TAT values, it was found that ST bacteria produced significantly higher total acidity goat’s milk yoghurt, followed by LB and LA. However, the type of culture had no effect on total acidity of cow's milk yoghurt.

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“…In Brazil, Saanen and Anglo-Nubian breeds were crossed in an effort to strengthen the rusticity [13]. Sapera has a higher production than Etawah Grade [10,11] and has a higher fat content than Saanen [6,10,12]. Sapera, Sarda Primitiva, and Etawah Grade have a higher fat content among other breeds.…”

Section: Resultsmentioning

confidence: 99%

Diversity of milk traits in 25 goat breeds

Saputra

Anggraeni

2022

E3S Web Conf.

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Goats are livestock that is mostly raised by small farmers in Indonesia because they are easier to raise. Apart from having the potential to become meat, several breeds of which are kept as milk-purpose. Milk traits of each breed differ from one another. Therefore, this study tried to observe genetic differences of 25 goat breeds with statistical approach. Information about milk traits from 25 goat breeds is obtained from published journal. Multidimensional preference analysis and average linkage cluster analysis were performed using SAS 9.4 to determine the differences in goat breeds from three traits, namely milk yield, fat content, and protein content. Multidimensional preference analysis was able to see the advantages of breeds from the three observed traits. Goat breeds with superior milk yields are Saanen, Camosciata delle Alpi, and Charmoisée. Sarda Primitiva, Sarda, Etawah Grade have high fat content in milk. In addition, Arsi-Bale and Somali have high protein content. Average linkage cluster analysis is able to observe the genetic relationship of goat breeds based on three traits. According to average linkage cluster analysis, we found four clusters for goat breeds in this study. With existing statistical approaches, we can evaluate genetic diversity in milk traits.

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Produksi Dan Komposisi Susu Kambing Peranakan Ettawa Di Dataran Tinggi Dan Dataran Rendah Daerah Istimewa Yogyakarta

Cited by 11 publications

References 2 publications

Estimating Genetic Parameter of Saanen Goat Production Characteristics Using Paternal Half Sib Correlation

Estimating Genetic Parameter of Saanen Goat Production Characteristics Using Paternal Half Sib Correlation

Total Count of Lactic Acid Bacteria in Goats and Cows Milk Yoghurt using Starter S. thermophilus RRAM-01, L. bulgaricus RRAM-01 and L. acidophilus IIA-2B4

Diversity of milk traits in 25 goat breeds

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