Chemical and Microbiological Quality Evaluation of Powdered Etawa Goat Milk Product
DOI:
https://doi.org/10.59247/ijase.v4i1.166Keywords:
Etawa Goat Milk, Chemical Quality, Food Safety, Microbiological Quality, Powdered MilkAbstract
Powdered Etawa goat milk products are increasingly developed as shelf-stable dairy products; however, their quality should be evaluated according to the characteristics of the product and the applicable quality requirements. This study aimed to evaluate the chemical and microbiological characteristics of a powdered Etawa goat milk product produced by a powdered Etawa goat milk processing plant in Yogyakarta and assess its conformity with SNI 2970:2015. The study used a descriptive observational design and a single product sample obtained from one production batch. The product was produced using an open-pan crystallization process involving the addition of refined sugar and seed powder. Proximate characteristics, heavy metals, prohibited chemicals, other chemical contaminants, and microbiological parameters were evaluated using laboratory analyses and compared descriptively with SNI 2970:2015. Moisture (1.54%) and fat (29.12%) complied with the specified requirements, whereas protein content (16.87%) was substantially lower than the 32% minimum specified for milk powder. Pb, Cd, Sn, Hg, As, melamine, alcohol, caffeine, formaldehyde, borax, methanyl yellow, and rhodamine B were not detected or were negative, while quinine was reported as <6 mg/kg. Salmonella spp. and Staphylococcus aureus were not detected. The results indicate satisfactory chemical and microbiological safety for the analyzed batch; however, the low protein content should be interpreted in relation to the product formulation and the applicability of the milk-powder standard to this sugar-crystallized product. Because only one batch was evaluated without analytical replication, the findings should not be generalized to all production batches or commercial products.
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