World Journal of
Pharmaceutical and Life Sciences

ABSTRACT

Goat milk is a high source of animal protein and has a chemical composition that is almost the same as breast milk, but many people do not like to consume goat's milk because it has a distinctive aroma from goats, therefore the researchers tried to process goat's milk. into curds, curds are fermented milk products, so that it is preferred by the community and improves the nutritional quality of goat's milk itself. The purpose of this study was to determine the effect of adding pineapple extracts and heating time on the quality of goat's milk curd. This research was conducted using a factorial completely randomized design with a linear model. This research was conducted at the Laboratory of Agricultural Product Technology, Faculty of Agriculture, UISU Medan. The results showed that the addition of 40 ml of pineapple extract produced the highest protein content in goat's milk. The heating time of 15 and 30 minutes produces goat's milk with the highest protein and pH levels and the most preferred taste.