KUALITAS FISIKO KIMIA DAN ORGANOLEPTIK SNACK SUSU KAMBING DENGAN PENAMBAHAN TEPUNG MOKAF ( MODIFIED CASSAVA FLOUR)

Milk diversification is one of strategic to increase milk consumption to optimal level. Morover dairy product are not only for drinking milk but for another food, uch as goat milk snack. The aim of this studywas to find out the interaction of mocaf and goat milk concentration on phsycochemical and organoleptic characteristic of goat milk snack. The study was carried out using Randomized Block Design of factorial pattern with 3 replications. The first factor is the ratio of wheat flour and mokaf (b / b), P0 = 100%: 0%; P1 = 85%: 15%; Q2 = 70%: 30%; P3 = 55%: 45%. While Factor II goat milk concentration: water, L1 = 40%: 0%; L2 = 20%: 20%; L3 = 0%: 40% The variables tested include physical properties (ability to swell, texture), chemical properties (moisture content, fat content, protein and calcium levels), organoleptics (taste, color, oily after taste, crispness). The research results showed that the interaction of mocaf and the difference of goat milk concentration gave significant effect (P