Utilization of Red Ginger Powder on Improving the Quality of Bacteriological Fresh Etawa Goat Milk

Abstract

. One of the traditional dairy products is crossbreed Etawa goat milk. Before being sold to the public, Etawa crossbreed goat milk is not sterilized because it can reduce the quality and freshness of the milk. The milking process can cause fresh Etawa goat milk to be contaminated with bacteria. The bacteriological quality of fresh Etawa goat milk can be increased by adding red ginger powder. This research is experimental with a completely randomized design, ANOVA statistical test; if the F count is greater than the F table, then proceed with the BNT test with an error rate of 5%. The t-test was carried out to compare the decrease in bacteria before and after adding red ginger powder. Samples were fresh etawa goat milk before and after adding red ginger powder in sizes 1, 2, 3, 4, and 5 grams with three repetitions and 0 grams as a positive control. The results of the identification of bacteria found in pure fresh Etawa goat's milk were found Coliforms , E.coli , Salmonella sp , Staphylococcus aureus , Vibrio sp , and Neisseria sp . After added red ginger powder size 1, 2, 3, 4 and 5 grams there was decrease in the total of germs in fresh milk of Etawa goats, from 35,4x10 3 CFU/ml to 30,8x10 3 CFU/ml, 26,6x10 3 CFU/ml, 23x10 3 CFU/ml, 18,8x10 3 CFU/ml, and 5 grams red ginger powder had the highest reduction in the number of germs that is 16,8x10 3 CFU/ml or 47%. The T test results p =0,000, there is difference the Etawa goat's milk after added red ginger powder.