ORGANOLEPTIC QUALITY OF BIMA WILD HORSE MILK AND ETAWA BREED GOAT MILK WITH THE ADDITION OF VARIOUSLEVELS OF COLLECTING THORN EGGPLANT (Solanum carolinense)

Abstract

Dangke is a traditional tofu-like cheese that is yellowish-white in color and made from milk. This study aims to determine the organoleptic quality of dangke cheese made from Bima wild horse milk and Ettawa crossbreed goat (PE) milk, supplemented with thorny eggplant (Solanum carolinense) as a coagulant. The variables observed included the organoleptic qualities of dangke, such as color, texture, aroma, and taste. The research was conducted using a Randomized Block Design (RAK) with a factorial pattern and followed by Duncan's test. The study included four treatments with three replications: P0=Dangke made from Bima wild horse milk and PE goat milk with the addition of 5 ml of papaya sap, P1= Dangke made from Bima wild horse milk and PE goat milk with 1% thorny eggplant juice, P2=Dangke made from Bima wild horse milk and PE goat milk with 2% thorny eggplant juice, P3= Dangke made from Bima wild horse milk and PE goat milk with 3% thorny eggplant juice. The panelists in this study were 25 untrained individuals selected using a non-probability accidental sampling method. The results of the study showed that the interaction between the type of milk (Bima wild horse vs. PE goat) and the concentration of thorny eggplant juice did not have a significant effect (P>0.05) on the organoleptic qualities of aroma, texture, and taste. There was a significant effect (P<0.05) of the thorny eggplant juice concentration on the color of the dangke cheese. The P1 treatment (1% thorny eggplant juice) was found to provide the best color quality for dangke cheese made from both Bima wild horse milk and PE goat milk.