TINGKAT KESUKAAN DAN KELAYAKAN EKONOMI SUSU KAMBING PASTEURISASI
Abstract
This study aimed to evaluate consumer acceptance and economic feasibility of pasteurized goat milk as a value-added dairy product. Fresh goat milk was processed using a standardized pasteurization procedure and subsequently evaluated through sensory hedonic testing and economic analysis. Sensory evaluation was conducted by untrained panelists using a five-point hedonic scale to assess aroma, taste, color, and texture. Sensory data were analyzed descriptively and inferentially using analysis of variance, while economic feasibility was evaluated based on production costs, revenue, and the R/C ratio. The results indicated that all sensory attributes were rated from moderately liked to liked. Taste and texture obtained the highest mean scores and showed significant differences (p < 0.05), indicating their dominant role in consumer acceptance. Aroma was also significantly affected, although its acceptance level remained moderate, while color showed no significant difference (p > 0.05) and functioned as a supporting attribute. Economically, production costs were dominated by fresh goat milk; however, total revenue exceeded total costs, resulting in an R/C ratio greater than one. These findings demonstrate that pasteurized goat milk is both sensorially acceptable and economically feasible for small-scale development.
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