Kefir is a fermented milk product. The kefir grain starter consists of lactic acid bacteria and yeast that produce lactic acid and alcohol. The quality of kefir is strongly influenced by the type of milk used, the amount of kefir grain, kefir grain microorganisms, and the incubation period. The characteristics of goat-milk kefir with the addition of different amounts of kefir grain were studied by measuring pH value, ethanol content, and percentage of lactic acid. The experimental design was a completely randomized design (RCD) with three treatments and five replications. The treatments were performed by using different amounts of kefir grains i.e., 2%, 4%, and 6%. Goat-milk kefir was pasteurized at 105 o C for 5 minutes, cooled at room temperature (37 o C), and then kefir grain was added at different levels and incubated for 12 hours. The results showed that the amounts of kefir grain had a significant effect (p<0.05) on pH value, the percentage of lactic acid, and ethanol content of goat-milk kefir produced. The higher dose of kefir grain had an influence on physicochemical characteristics, microbiology, and sensory of goat-milk kefir. The optimal characteristics of goat-milk kefir were 2% kefir grain with a pH value of 5.40, lactic acid content of 0.14%, and ethanol content of 0.69%. The weight gain of kefir grain was 7.21% and the total of lactic acid bacteria was 1.64x10 7 CFU/mL. Sensory quality had a white color, kefir scent, a non-acid taste, and like preference. It is concluded that the best goat-milk kefir can be produced by the addition of 2% kefir grain based on physicochemical, microbiological, and sensory characteristics.

ABSTRAKPermasalahan yang dihadapi masyarakat peternak di Desa Galung Lombok ialah kurangnya pengetahuan mengenai pengolahan kotoran ternak dan cangkang kemiri. Pendapatan yang hanya bertumpu pada hasil peternakan atau pertanian dan sering terjadi kelangkaan bahan bakar minyak (BBM) juga merupakan permasalahan masyarakat tersebut. Solusi yang dapat ditawarkan ialah pengolahan limbah menjadi briket bio-arang menggunakan campuran kotoran kambing dan cangkang kemiri. Tujuan pengabdian ini ialah memperkenalkan masyarakat atau mitra Program Kemitraan Masyarakat (PKM) mengenai pengolahan briket bio-arang berbahan dasar kotoran kambing dan cangkang kemiri sebagai solusi alternatif dalam permasalahan yang dihadapi masyarakat, dan menjadi alternatif potensi usaha yang dapat dikembangkan oleh peternak. Metode yang diterapkan dalam mengatasi permasalahan tersebut ialah melalui penyuluhan, pelatihan dengan demonstrasi pengolahan briket bio-arang, serta pembimbingan dan pendampingan menjadi produk yang siap dipasarkan. Kegiatan dilaksanakan pada 13-14 Mei 2017 di aula pertemuan Kelompok Tani Siamasei Desa Galung Lombok, Tinambung, Polewali Mandar. Kegiatan terdiri atas penyuluhan partisipatif yang dirangkaikan dengan demonstrasi olahan briket dari kotoran kambing dan cangkang kemiri serta pengemasan dan pengujian kualitas briket. Pemanfaatan kotoran kambing dan cangkang kemiri menjadi briket bio-arang dilakukan melalui tujuh tahapan, yaitu pengeringan bahan baku, pengarangan, pengecilan dan penyaringan, pencampuran bahan perekat, pencetakan, pengeringan, serta pengemasan. Kualitas briket yang dihasilkan mengandung kadar air 5,58%, kadar abu 23,93%, volatil matter 35,16%, fixed carbon 35,33%, dan kalor 4.563 kal/gr. Kata kunci: briket bio-arang, kambing, cangkang kemiri, Galung Lombok ABSTRACT The problems faced by farmers in Galung Lombok Village is knowledge in the processing of goat livestock manure and waste of hazelnut shell. The solution that can be offered is waste treatment into bio-charcoal briquettes. The community engagement is to introduce community or partners of Community Partnership Program (CPP) in

Dangke is traditional food from Enrekang, South Sulawesi, which is made from coagulated  buffalo milk or cow milk protein by using crude papain.  There is limited information about characteristics of dangke from buffalo milk than those from cow milk. The characteristics of dangke is affected by the addition of crude papain. This study was aimed to explore the effect of crude papain addition to curd dangke production,  percentage of whey and taste of dangke from buffalo milk. This study was conducted by using complete randomized design with 4 treatments and 5 repetitions. Treatments consist of the addition of crude papain in different concentration:  0.5%;  1%;  1.5% and 2.0%.  This study howed that curd dangke production range was 41.38- 52.20; pH range was 6.92- 6.96; lactic acid percentage range is 0.15-0.70;  curd dangke's colour range was 1.35 (white)- 1.50 (white);  smell range was 2.50 (mild dangke' smell)- 3.55 (mild dangke' smell);  taste range was 2.10 (bitter)- 4.60 (not bitter) and preference level range was 2.00 (dislike)- 3.90 (like). This study revealed that the best quality of dangke from buffalo milk was derived from treatments with addition of 1% crude papain. Physicochemistry characteristics from our dangke: curd dangke production was 43.94%;  whey percentage was 51.14;  pH was 6.96;  lactic acid percentage was 0.15.  Organoleptic characteristics: curd dangke's colour was 1.45 (white), smell was 2.55 (mild dangke' smell), taste was 4.10 (slightly bitter)  and preference level was 3.55 (like).

Aims: Kefir is a fermented dairy product using lactic acid bacteria, such as Lactobacillus lactis and L. delbrueckii subsp. bulgaricus mixed with yeast and produces acids and alcohols. Lactic acid bacteria (LAB) can be identified based on morphological and biochemical characteristics, using macroscopic and microscopic examination and biochemical tests. This study aims to isolate LAB from commercial kefir grain and to conduct an identification based on morphological characteristics using macroscopic, microscopic and biochemical techniques. Methodology and results: LAB isolated from kefir grain was grown on nutrient-agar medium and then transferred to the MRS agar medium. Macroscopic observations included recording the colony size, color, form, surface, and edge. Microscopic examination involved Gram staining and spore staining. Biochemical assays included oxidase test and aerobic and anaerobic tests. The results obtained were lactic acid bacteria which were negative in the catalase and oxidase tests, positive for Gram staining, spore staining was negative, and aerobic and anaerobic tests were positive; the bacteria were rod-shaped and rounded. Conclusion, significance and impact of study: Lactic acid bacteria isolated from kefir grains were identified by macroscopic and microscopic examination of morphology and using biochemical tests putatively identified as Lactococcus cremoris, Streptococcus cremoris and L. plantarum.

This study aimed to analyze the characteristics of goat milk kefir based on the incubation time variations on physicochemical, microbial and organoleptic. The method used was an experimental method using a Completely Randomized Design with 3 various incubation time which were for 12 hours, 18 hours and 24 hours with five replications. Parameters measured were physicochemical characteristics (pH, lactic acid concentration, and ethanol content), microbial characteristics which as the total number of lactic acid bacteria (LAB) colonies and the organoleptic characteristics were color, aroma, taste and favorability level towards goat milk kefir. Physicochemical and microbial data were analyzed by Analysis of Variance (ANOVA) while the organoleptic data were analyzed descriptively. The results showed that the incubation time gave significantly difference effect (P<0.05) on the pH, lactic acid concentration, the total number of LAB goat milk kefir and did not significant effect on the ethanol content. The organoleptic results showed that the incubation time didn’t significant effect on color and aroma, however gave significant affects on the tastes and favorability towards goat milk kefir. It can be concluded that the best incubation time was 24 hours. The physicochemical characteristics showed the pH value at 4.16±0.089; lactic acid concentration at 0.24±0.039%; ethanol content at 0.75±0.044%. The microbiology characteristics, the total number of Lactic Acid Bacteria at 1,24x107±0,008 CFU/ml. The characteristic of organoleptic color at 3.95 (white); aroma at 4.10 (kefir scent); taste at 4.25 (poor acid) and favorability at 4.15 (like).

Lumpy skin disease (LSD) is one of the diseases that pose a threat to the livestock industry because it can cause large economic losses. The disease was first discovered in the country of Zambia in 1929. In Indonesia, LSD was first discovered in early 2022 in Indragiri Hulu Regency, Riau. This disease is caused by a virus belonging to the genus Capripoxvirus, subfamily chordopoxvirinae, family Poxviridae. The LSD virus has a limited host and does not infect non-ruminant hosts. A characteristic clinical symptom of LSD is the appearance of nodules on the skin. Diagnosis of this disease can be done by looking at typical clinical symptoms, laboratory tests such as virus isolation, serological tests (serum neutralization test, virus neutralization test (VNT), agar gel immune diffusion, indirect ELISA, and indirect fluorescent antibody technique (IFAT)), real time and conventional PCR, immunohistochemistry, LAMP, and IPMA. Prevention and control of LSD disease can be done in several ways such as vaccination, vector control, restriction of livestock traffic, strict quarantine and stamping out.

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Kefir is one of the fermented beverages which has a distinctive taste from other fermented milk products. Based on the results of several studies concluded that one that affects the quality of kefir is the milk of being used for. The purpose of this study was to examine the comparison of physiochemical quality of kefir made from goat’s milk and cow’s milk. This study used Completely Randomized Design (CRD) with two treatments and five replications using different milk which was goat’s milk and cow’s milk. Parameters measured were the weight gain of kefir grain (PBBK), ethanol content, the percentage of lactic acid and pH of kefir. The data obtained were analyzed by using the Analysis of Variance and if the treatment was significantly different, then the test continued with the Least Significant Difference (LSD). The results showed that kefir produced with different types of milk showed a significant effect (P <0.05) on pH parameters, lactic acid percentage, and ethanol content, but no significant effect (P>0.05) on the value of PBBK. It can be concluded that the best kefir made of goat milk has characteristics: pH value 3.89, the percentage of lactic acid 0.14; PBBK 26.61%; and 0.72% ethanol content.