Update Artikelilmiah: 28942

NAUFAL FAJAR AMIRUDIN

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Abstrak (Bhs. Indonesia)

Kajian Total Solid Dan Solid non Fat Susu Sapi Perah Yang Ditambahkan Air, Tepung Dan Santan. Penelitian dilakukan di Laboratorium Produksi Ternak Perah, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Penelitian bertujuan untuk mengetahui pengaruh bahan penambahan susu yaitu air, tepung, dan santan terhadap persentase total solid dan solid non fat. Materi yang digunakan yaitu susu sapi perah segar sebanyak 740 ml, air sebanyak 20 ml, tepung tapioka sebanyak 20 gr, santan sebanyak 20 ml. Penelitian menggunakan metode eksperimen dan rancangan penelitian yaitu Rancangan Acak Lengkap ( RAL ) dengan 4 perlakuan dan 6 pengulangan. Perlakuan pertama yaitu P0 yaitu susu sapi perah tanpa perlakuan, P1 yaitu Susu sapi perah dengan tambahan air 10 %, P2 yaitu susu sapi perah dengan tambahan tepung tapioka 10 %, dan P3 yaitu susu sapi perah dengan tambahan santan 10 %. Variabel yang diamati yaitu persentase total solid dan persentase solid non fat. Hasil perhitungan analisis variansi menunjukan bahwa seluruh perlakuan berpengaruh sangat nyata terhadap persentase total solid yang dihasilkan sehingga dilanjutkan dengan uji beda nyata jujur dilakukan untuk mengetahui sejauh mana perbedaan antara masing – masing perlakuan. Hasil uji beda nyata jujur bahwa perlakuan P3 yaitu susu dengan tambahan santan menghasilkan persentase total solid yang lebih tinggi ( 13,025 % ) dibandingkan dengan P0 (11,597 % ), P1 ( 10,220 % ), dan P2 ( 12,747 % ). Hasil perhitungan analisis variansi menunjukan bahwa seluruh perlakuan berpengaruh sangat nyata terhadap persentase solid non fat yang dihasilkan sehingga dilanjutkan dengan uji beda nyata jujur dilakukan untuk mengetahui sejauh mana perbedaan antara masing – masing perlakuan. Hasil uji beda nyata jujur menunjukan bahwa persentase solid non fat pada P2 lebih tinggi ( 9,885 % ) dari pada P1 ( 7,223 % ), P3 ( 7,357 % ), dan P0 ( 8,273 % ). Kesimpulan penambahan pada susu sapi perah dengan air, tepung, dan santan sebanyak 10 % menghasilkan persentase total solid susu yang berbeda, dengan hasil tertinggi pada susu dengan penambahan santan ( 13,025 % ), sedangkan pada persentase solid non fat susu dengan hasil tertinggi susu bahan tambahan tepung ( 9,885% ).

Abtrak (Bhs. Inggris)

Study of Total Solid and Solid Non Fat Dairy Cow Milk Added with Water, Flour and Coconut Milk. The study was conducted at the Dairy Production Laboratory, Faculty of Animal Husbandry, General Sudirman University, Purwokerto. The study aims to determine the effect of the ingredients in addition to milk, water, flour, and coconut milk to the percentage of total solid and non-fat solid. The materials used are fresh milk cow as much as 740 ml, water as much as 20 ml, tapioca flour as much as 20 grams, coconut milk as much as 20 ml. The study used an experimental method and a research design that is a Completely Randomized Design (CRD) with 4 treatments and 6 repetitions. The first treatment is P0 which is dairy cow milk without treatment, P1 is dairy cow milk with 10% added water, P2 is dairy cow milk with additional tapioca flour 10%, and P3 is dairy cow milk with additional 10% coconut milk. The observed variables are the percentage of total solid and non-fat solid percentage. The results of the analysis of variance analysis showed that all treatments had a very significant effect on the percentage of total solids produced so that it was continued with a real honest difference test conducted to determine the extent of the difference between each treatment. Honestly different test results were honest that the treatment of P3 namely milk with additional coconut milk produced a higher percentage of total solid (13,025%) compared to P0 (11,597%), P1 (10,220%), and P2 (12,747%). The results of the analysis of variance analysis showed that all treatments had a very significant effect on the percentage of solid non-fat produced so that it was followed by an honest real difference test to determine the extent of the difference between each treatment. The results of the real honest difference test showed that the percentage of solid non-fat at P2 was higher (9,885%) than in P1 (7,223%), P3 (7,357%), and P0 (8,273%). Conclusion of the addition of 10% milk with water, flour, and coconut milk as much as 10% produced a different percentage of total solid milk, with the highest yield in milk with coconut milk addition (13,025%), while the percentage of solid non-fat milk with the highest yield of supplemental milk flour (9,885%).

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