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Abstract
On dairy goat farms, kids are fed formula milk. This is because formula milk is cheaper than their mother's milk. Formula milk to be fed to kids must be heated to a temperature of around 35°C-37°C. Therefore, equipment capable of heating milk stably within this temperature range is required. Furthermore, dairy goat farm owners are concerned with monitoring their workers to ensure that they are feeding the kids milk correctly and in a disciplined manner. In this study, a prototype milk-making aid was designed and built that can produce temperatures within this range 35°C –37 °C and can be monitored remotely. Performance test results showed that the device can heat milk to 37°C in an average of 30 minutes with a maximum deviation of ±0.5°C, stir evenly for 5 minutes, and maintain the temperature and volume within the target range.
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Copyright (c) 2026 Hanif Muhammad Vauzie, Alif Hidayah Rashal, Tito Yuwono, Iftitah Imawati, Nur Adianto
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References
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- Surak, A., Ndaong, N., & Detha, A. (2024). Studi literatur bakteri asam laktat yang diisolasi dari susu kuda, susu kambing dan susu sapi. Jurnal Veteriner Nusantara, 7(2), 325–335.
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References
Abdelsattar, W., Zhao, A. M., Saleem, A. E., Kholif, E., Vargas-Bello-Pérez, E., & Zhang, N. (2023). Physical, metabolic, and microbial rumen development in goat kids: A review on the challenges and strategies of early weaning. Animals, 13(15), 2420.
Zhang, T., Zhang, M., Guo, M., et al. (2024). Early-life milk replacer feeding mediates lipid metabolism disorders induced by colonic microbiota and bile acid profiles to reduce body weight in goat model. Journal of Animal Science and Biotechnology, 15(1), 118.
Purwandaru, D. E., Faturrohman, A. R., Putri, R. P., Maghfiroh, M. R., Ridhollah, M. R., & Dewi, L. K. (2021). Rancang bangun fermentor yogurt susu kambing etawa dengan sistem kontrol sensor pH 4502C dan suhu DS18B20 berbasis Arduino UNO R3. Jurnal Keteknikan Pertanian Tropis dan Biosistem, 9(3), 281–291.
Triwidyastuti, M., Nizar, H., Jusak, H., & Harianto, H. (2019). Pengendali suhu pada proses pasteurisasi susu dengan menggunakan metode PID dan metode fuzzy Sugeno. Jurnal Teknologi Informasi dan Ilmu Komputer, 6(4), 355–362.
Putri, D. E., Faturrohman, K., Purwandaru, R. P., Maghfiroh, M. R., Ridhollah, M. R., & Dewi, L. K. (2021). Model otomatisasi monitoring kandang untuk peternakan kambing berbasis Arduino Mega 2560. Jurnal Keteknikan Pertanian Tropis dan Biosistem, 9(3), 292–300.
Setiawati, M., Sari, D., & Hidayat, T. (2020). Rancang bangun alat pengaduk susu menggunakan sensor ultrasonik dilengkapi sistem sterilisasi berbasis Arduino. Jurnal Teknologi dan Sistem Komputer, 8(2), 129–135.
Putri, & Jamil, M. (2025). Analisis manfaat susu kambing berdasarkan hadis dan relevansinya dengan kesehatan modern: Studi kasus Desa Kedai Durian Deli Tua Deli Serdang. Ta’wiluna: Jurnal Ilmu Al-Qur’an, Tafsir dan Pemikiran Islam, 6(2), 739–755.
Surak, A., Ndaong, N., & Detha, A. (2024). Studi literatur bakteri asam laktat yang diisolasi dari susu kuda, susu kambing dan susu sapi. Jurnal Veteriner Nusantara, 7(2), 325–335.
Falahudin, A., Widianingrum, D., Somanjaya, R., Yuliandri, L. A., Rahmah, U. I. L., & Imanudin, O. (2024). Pengolahan susu kambing pasteurisasi dengan penambahan sari buah mangga gedong gincu. BERNAS: Jurnal Pengabdian Kepada Masyarakat, 5(3), 2171–2175.
Aprianto, R., Supranoto, S., Nurnaningsih, W., & Sukmaningsih, T. (2025). Pengaruh penambahan sari buah lemon terhadap tekstur dan warna pada yoghurt susu kambing. Media Peternakan, 27(2), 37–43.