Chemical properties of buffalo milk from Sianok Village, Agam District, West Sumatera, Indonesia

Abstract

Buffalo milk is widely available in West Sumatera, Indonesia, which is processed as a traditional food ingredient, so it is necessary to understand its nutritional content. This study aimed to determine the chemical properties of buffalo milk. The measured variables were protein, fat, moisture, pH, and titratable acid. The research method was a descriptive method and analysis in the laboratory. The sample used was taken from four breeders with different lactation types, including 3rd, 4th, 5th, and 6th lactation. This sample was taken in Agam Regency, West Sumatera, Indonesia. The results showed that the nutrition composition of buffalo milk is: protein content of 1.99%-6.55%, fat content of 2.40%-15.29%, moisture content of 73.07%-91.20%, pH of 5.9-6.4 and titratable acid of 0.50%-0.58%. The conclusion is that buffalo milk has good nutritional quality.