摘要：The present study was designed to evaluate factors affecting goat’s milk quality, consumer’s satisfaction to goat’s milk, and technical responses associated with goat’s milk quality. Three farms having more than 100 dairy goats were purposively selected for the study. Thirty consumers were determined by using judgement sampling techniques to assess the satisfaction of consumer to goat’s milk quality. Data were analyzed by using fishbone diagram and House of Quality matrix. The study revealed that milk quality produced by dairy goat farms met the standard quality of milk composition namely; specific gravity, total solid, fat, protein, and total solid non-fat. The main factors affecting goat milk quantity and quality were the quality of does, pregnancy status, number of kids per birth, shape and size of the udder, lactation length, and the health status of the goat. The attributes of goat’s milk that were able to achieve customer’s satisfaction targets were nutritional content, packaging size, and goat milk color. Technical responses that were major concern in ensuring goat’s milk quality included goat breed quality and health conditions, skills and performances of farmers and employees, feed quality, farm equipment hygiene and completeness, cleanliness, and hygiene of livestock housing and environment. Technical response on livestock health condition was the first priority to be improved.
其他摘要：Penelitian ini bertujuan untuk mengevaluasi faktor yang mempengaruhi kualitas susu kambing, tingkat kepuasan konsumen, dan respons teknis yang terkait dengan kualitas susu kambing. Penelitian dilaksanakan di tiga peternakan kambing perah yang dipilih secara purposive, yaitu peternakan yang memiliki populasi lebih dari 100 ekor. Sampel konsumen untuk penilaian kepuasan terhadap susu kambing sebanyak 30 orang ditentukan menggunakan teknik judgment sampling. Analisis data menggunakan diagram tulang ikan dan matriks rumah mutu. Hasil penelitian menunjukkan bahwa kualitas susu kambing dari peternakan yang diteliti sudah memenuhi standar, khususnya dilihat dari parameter berat jenis, kadar lemak, bahan kering, protein, dan bahan kering tanpa lemak. Faktor utama yang mempengaruhi kuantitas dan kualitas susu kambing adalah kualitas bibit, status kebuntingan, jumlah anak per kelahiran, bentuk dan ukuran ambing, lama laktasi, dan status kesehatan ternak. Atribut kandungan gizi, ukuran kemasan, dan warna susu kambing sudah mampu mencapai target kepuasan konsumen. Respons teknis utama peternakan dalam menjamin kualitas susu kambing meliputi kualitas bibit dan kondisi kesehatan, keterampilan dan kinerja peternak dan karyawan, kualitas pakan, kebersihan dan kelengkapan peralatan peternakan, kebersihan dan higiene kandang dan lingkungannya. Respons teknis kualitas dan kondisi kesehatan ternak merupakan prioritas pertama untuk diperhatikan.
