Update Artikelilmiah: 29013

RISKI DEWINTA NURI

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengetahui pengaruh lama penyimpanan pada suhu dingin terhadap total padatan dan kadar protein susu pasteurisasi produk Koperasi PESAT yang diberi perasa cokelat. Metode dalam penelitian ini adalah eksperimen. Rancangan percobaan yang digunakan adalah Rancangan acak lengkap dengan 5 perlakuan yaitu P0 (0 hari) P1 (3 hari), P2 (6 hari), P3 (9 hari), P4 (12 hari) penyimpanan dan 4 ulangan. Variabel yang diamati dalam penelitian ini adalah total padatan dan kadar protein. Penelitian total padatan menggunakan metode pengeringan dengan oven sedangkan, kadar protein menggunakan metode Kjedahl. Analisis data yang digunakan yaitu analisi variansi (ANOVA) dengan uji lanjut ortoghonal polinomial. Kadar Protein memiliki nilai rataan umum sebesar 9,73%. Persentase total padatan secara umum yaitu 14,35%. Hasil penelitian menunjukkan bahwa lama penyimpanan tidak berpengaruh nyata terhadap total padatan sedangkan, untuk kadar protein dengan uji lanjut orthogonal polinomial menunjukan lama penyimpanan dingin selama 12 hari berpengaruh nyata sehingga diperoleh persamaan y = 0,0094x2 - 0,1234x + 9,6732 dengan koefisien determinasi (R2) sebesar 23,57%. Lama penyimpanan dingin selama 12 hari tidak menurunkan total padatan pada susu pasteurisasi dan kadar protein selama penyimpanan mengalami kenaikan pada hari ke 7 sampai hari ke 12 hari penyimpanan.

Abtrak (Bhs. Inggris)

The aims of this study is to determine the effect of storage time in cold temperatures on total solids and protein content of pasteurized milk of PESAT Cooperative which were flavored with chocolate. The method of this research was experiment. The experimental design was a complete randomized design with 5 treatments namely P0 (0 days) P1 (3 days), P2 (6 days), P3 (9 days), P4 (12 days) storage and 4 replications. The variables observed in this study were total solids and protein content. Research the total solids using the oven drying method whereas, protein content using the Kjedahl method. Analysis of the data was done using the analysis of variance (ANOVA) with an orthoghonal polynomial advanced test. Protein content has a general average value of 9.73%. The percentage of total solids in general is 14.35%. The results showed that the storage time did not significantly affect the total solids whereas, for protein content with further orthogonal polynomial tests showed that cold storage time for 12 days had a significant effect so that the equation y = 0.0094x2 - 0.1234x + 9,6732 with determination coefficient was obtained (R2) 23.57%. Duration of cold storage for 12 days did not reduce total solids in pasteurized milk and protein content during storage increased on day 7 to day 12 of storage.

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