The Effect of Crude Papain as Coagulant on Chemical Characteristics and Energy Value of Susu Goreng Based On Goat’s Milk

Abstract

Experiment aimed was determined the influence of using crude papain as coagulant on the chemical properties and energy value of susu goreng based on goat milk. The completely randomized design (CRD) with 4 treatments and 4 replications was applied in this experiment. The crude papain levels tested consist of P1= 0.5%, P2= 1.0%, P3= 1.5% and P4= 2.0% of milk volume. The variables measured was moisture, protein, fat, total sugar, lactose, calcium and energy value. Susu goreng obtained has moisture ranged of 52.99 to 54.08%; protein 24.88 to 29.05%; fat 22.30 to 25.75%; lactose 0.69 to 1.38%; total sugar 2.72 to 4.4%; calcium 0.68 to 0.77% and energy value 1989.28 to 2507.09 kcal/100 g. Analysis of variance showed that treatment had close significant effect (P<0.01) on total sugar, calcium and lactose, significant (P<0.05) on energy value but had no significant (P>0.05) on moisture, protein and fat. It can be concluded that the use of crude papain as a coagulant with a level of 0.5 to 2% produces susu goreng with varying chemical characteristics. The use of crude papain level 0.5% is the best where the susu goreng produced has the characteristics of the higher protein content, calsium and energy value, the lowest lactose content and total sugar.