Open AccessORGANOLEPTIC ASSESSMENT OF MILK IN DAIRY COW CONSUMING DEPOLARIZED KATUK’S LEAVES
Author(s) -
Agik Suprayogi,
Muladno Muladno,
Afton Atabany,
Fadjar Satrija,
Ronald Tarigan,
Welly Sugiono,
Yuliantony Queen
Publication year - 2022
Publication title -
proceeding international conference on research and development
Language(s) - English
Resource type - Journals
ISSN - 2828-4925
DOI - 10.47841/icorad.v1i1.10
Subject(s) - organoleptic , food science , aftertaste , mouthfeel , soy milk , flavor , sensory analysis , taste , flavour , cow milk , mathematics , chemistry , raw material , organic chemistry
Depolarizing Katuk Leaf (DKL) is known to be able to increase milk production in dairy farms, but until now the level of sensory (Organoleptic) markers in consumers is unknown. The study aimed to conduct an organoleptic assessment of fresh milk from dairy cows that consumed about 100 g daily DKD in the form of powder (DKL-1) and pellets (DKL-2) mixed in commercial complete feed for 45 days. One liter of milk samples was collected from 7 dairy cows at PT. Great Giant Livestock-Central Lampung for each treatment group, namely, Control, DKD-1, and DKL-2. The organoleptic assessment was carried out with sensory characteristics, namely appearance, flavor, taste, mouthfeel, and aftertaste. A series of sensory evaluations were carried out on 8 trained panelists. Overall, the sensory characteristics of fresh milk from dairy cows treated with DKL-1 and DKL-2 showed a good sensory response compared to milk in the control group, with the average value of intensity rating sequentially (4,39 ± 2,29) and 5,52 ± 2,54) compared to milk control that is (3,97 ± 2,06). Fresh milk from pelleted cows (DKL-2) showed a very good sensory response from the panelists compared to milk in the control group (P