The Study of Quality Characteristics of Goat Milk Powder’s Process

Abstract

Goat's milk has several advantages compared to cow's milk. Distribution and marketing of goat's milk is easier in powder form. The manufacture of powdered goat's milk requires encapsulant materials which are thought
to affect the quality characteristics of the resulting powdered milk. The aim of this study was to determine the effect of encapsulant ingredients on the quality characteristics of powdered goat's milk. The production process
of powdered goat's milk is carried out using a spray drier with a capacity of 5 liters per process with an inlet temperature of 1400C and an outlet temperature of 60-700C. The study used a Completely Randomized Design
with treatment of encapsulant ingredients (A1 = maltodextrin, A2 = skim milk) with encapsulant ingredient concentrations (20%, 30% and 40%). The analysis parameters carried out include moisture content, ash
content, protein content, fat content, metal content, total plate count and Salmonella. The study results showed that the best encapsulant material was skim milk with a concentration of 40%. Powdered milk produced by this treatment has a moisture content of 3.63 ± 0.01%, ash content of 4.63 ± 0.06%, fat content of 2.28 ± 0.04%, protein content of 14.66 ± 0.01%, Cu 8.00 ± 1.78 ppm, Sn 28.63 ± 3.21 ppm, Total bacteria 8.3x104 CFU/g,
and Salmonella sp. negative. It is hoped that the results of the study will be useful to be applied to the SME scale milk powder manufacturing process while still paying attention to aspects of raw material quality and
sanitation hygiene during the manufacturing process..