M. B. Sudarwanto, M. B.
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SURVEY ON THE POTENCY OF COW MILK DANGKE AS AN ALTERNATIVE TO BUFFALO MILK DANGKE IN ENREKANG, SOUTH SULAWESI Hatta, W.; Sudarwanto, M. B.; Sudirman, I.; Malaka, R.
Jurnal Ilmu dan Teknologi Peternakan Vol 3, No 1 (2013)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

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Abstract

The scarcity of buffalo milk caused farmers in Enrekang district switch to use cow's milk as a raw material for the manufacture of dangke. This study aims to explore the potential of dangke milk cows from various aspects in the field.  Information on population and daily milk production of dairy cows and buffalo, as well as questionnaire data of dangke consumers of Enrekang were obtained in Enrekang district, while data of dangke consumer of not Enrekang were collected with organoleptic tests and questionnaires. Determination of respondents Enrekang with simple random sampling while respondents are not Enrekang with purposive sampling.  Data were analyzed by descriptive statistics, independent two-sample t test and chi squared test. The potential benefits of cow milk dangke compared to cow buffalo dangke is that with the same quality (moisture, fat, protein, ash, and pH value) cow?s milk dangke has higher raw material availability, cheaper price, easier attainability, widely accepted by Enrekang consumer population, preferred by the non-Enrekang consumer population, and also possess colour and flavor that is preferred by consumers.
SURVEY ON CHARACTERISTICS OF PROCESSING AND QUALITY OF DANGKE MILK COWS IN ENREKANG DISTRICT, SOUTH SULAWESI Hatta, W.; Sudarwanto, M. B.; Sudirman, I.; Malaka, R.
Jurnal Ilmu dan Teknologi Peternakan Vol 3, No 3 (2014)
Publisher : Fakultas Peternakan, Universitas Hasanuddin, Makassar

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Abstract

The development of the processing industry of dangke milk cows in Enrekang district had an important role in support of the improvement of national milk consumption and absorption of milk cows of local farmers. The purpose of research is to describe of the characteristics of the processing of dangke milk cows consisting of methods of manufacture and storage, as well as the quality of dangke in Enrekang district. This research is a descriptive survey. The respondents are 60 people manufacturers dangke milk cows which selected by simple random sampling. Data on the characteristics of dangke processing collected through observation and interviews with open-ended questionnaire, whereas quality of dangke (moisture, fat, protein, ash, and pH) were measured by AOAC method (1995). Data were analyzed with descriptive statistics. Conclusion of this study is that the method of manufacture of dangke milk cows includes heating of the milk, the addition of papaya latex solution, filtering and printing of the curd, and packaging products are varied quantitatively cause the quality of dangke is diverse. Dangke storage method allows a reduction of the quality of the physical and microbiological dangke milk cows.