Author

Agus Bahar Rachman

Subject

- Peternakan

Abstract

Abstract Long-chain fatty acids affect the quality of the nutritional value of cow's milk and goat's milk. Milk powder is a product that has the advantages of the other products including duration of storage and easy to reconstitution. This research has been carried out at the Faculty of Animal Husbandry & Agriculture UNDIP and Faculty of Agricultural Technology UGM. This study aims to determine the change in the content of long-chain fatty acids in goat's milk and cow's milk that has undergone a drying process with different drying methods. The study procedures include the manufacture and testing of milk powder research variables. The treatments used are different drying methods on cow's milk powder and goat milk powder ie "spray drying", "drum drying” and "freeze drying". The content of C14 on cow's and goat’s milk powder ”spray drying”is highest 60.61 mg / 100 g, 34.83 mg / 100 g fat. The content of C16 on cow's and goat’s milk powder ”spray drying”is highest 232.58 mg / 100 g fat, 306.04 mg / 100 g fat. The content of C18 on cow's and goat’s milk powder ”spray drying”is highest 105.83 mg / 100 g fat,117.56 mg / 100 g fat. Keywords: myristic acid, palmitic acid, stearic acid, powdered milk, different drying methods

Publisher

UNG Press

Contributor

Agus Bahar Rachman, Anang M. Legowo, Ahmad N Al Baari

Publish

2014

Material Type

PROSIDING

Right

-