MONICA SALLY A., 061111084 (2016) Comparison between The Quality of Milk from Market and KUD Argopuro Krucil, Probolinggo. Skripsi thesis, Universitas Airlangga.

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Abstract

Milk is food resource that has complex nutritions which is very important for human’s body. Milk contain milk fat, protein, whey protein, enzymes, vitamin and mineral. Every part of milk component must be kept to the best quality to make a maximum usefulness to human body. Determined whether the quality of a good milk or not took some tests. Organoleptic tests, density tests, tests of fat, alcohol test, reductase test and pH test were a few them. In the present case, test the quality of milk used to determine the quality of milk in the milk from market and KUD Argopuro in Krucil, Probolinggo. This quality test used 40 samples, 20 samples were taken from market and 20 other samples were taken from KUD. All were tested by organoleptic tests, density tests, tests of fat, alcohol test, reductase test and pH test. The organoleptic tests, the milk from the market had the scoring 6-6.5, while the milk of KUD got scoring 8-8.5. From density test and pH test, the quality of milk from the market and farmers did not differ significantly. To test the fat, milk had a significant difference between milk from the milk market and of KUD. For the alcohol test, all the milk from KUD were showing negative results (no clumps) but 10 of the 20 samples from market results were showing positive result (form clots). Then from the reductase test, samples of KUD, blue colour still appeared in samples while 10 out of 20 samples from market started to dissapeared because of being reductated by assumed bacteries in milk.

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