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Abstrak (Bhs. Indonesia)

Pengaruh penambahan air, tepung, dan santan pada susu sapi perah terhadap persentase protein dan kasein. Materi yang digunakan yaitu susu sapi perah segar sebanyak 1.970. Penelitian menggunakan metode eksperimen dengan rancangan acak lengkap dengan 4 perlakuan dan 6 pengulangan. P0: susu sapi perah tanpa perlakuan, P1: susu sapi perah + air 10 %, P2: susu sapi perah + tepung tapioka 10 %, dan P3: susu sapi perah + santan 10 %. Variabel yaitu persentase protein dan kasein. Hasil analisis variansi menunjukan seluruh perlakuan berpengaruh sangat nyata terhadap persentase protein dan kasein. Hasil BNJ bahwa perlakuan P2 menghasilkan persentase protein yang lebih tinggi ( 4,492 % ) dibandingkan dengan P0 ( 3,362 % ), P1 ( 2,663 % ), dan P3 ( 2,677 % ). Hasil BNJ menunjukan persentase kasein pada P0 lebih tinggi ( 3,713 % ) dari pada P1 ( 2,380 % ), P2 ( 2,688 % ), dan P3 ( 2,722 % ). Kesimpulan penambahan pada susu sapi perah dengan air, tepung, dan santan sebanyak 10 % menghasilkan persentase protein dan kasein susu yang berbeda, dengan hasil tertinggi pada persentase protein susu dengan penambahan tepung ( 4,492 % ), sedangkan pada persentase kasein susu dengan hasil tertinggi susu tanpa bahan tambahan ( 3,713 %).

Abtrak (Bhs. Inggris)

Effect of addition of water, flour, and coconut milk in dairy milk to the percentage of Protein and casein. The material used is fresh dairy cows 1,970 ml. Research using experimental and The complete random draft study with 4 treatments and 6 repetitions. Treatment is P0: milk dairy without treatment, P1: dairy cow milk + water 10%, P2: milk Dairy + tapioca flour 10%, and P3: milk dairy cow + 10% coconut milk. Variables are protein percentage and casein percentages. The result of variance analysis shows that the treatment of the whole effect is very noticeable to the percentage of protein and the percentage of casein. BNJ results honest that the treatment of P2 resulted in a higher protein percentage (4.492%) compared with P0 (3.362%), P1 (2.663%), and P3 (2.677%). BNJ results Honestly show that the percentage of casein at P0 is higher (3.713%) than at P1 (2.380%), p2 (2.688%), and P3 (2.722%). Conclusion of the addition of dairy cow milk with water, flour, and coconut milk as much as 10% produce a different percentage of milk proteins and casein, with the highest yield on percentage milk proteins with the addition of flour (4.492%), while on the percentage of casein milk with The highest yield of milk without additives (3.713%).

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