Update Artikelilmiah: 34978

VIKI WAFARA MAHYATI

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Abstrak (Bhs. Indonesia)

Penelitian berjudul “Pengaruh Lama Ozonisasi terhadap Kadar Protein dan Kadar Lemak pada Susu Sapi” telah dilaksanakan mulai tanggal 26 Juli sampai 6 Agustus di Laboratorium Ilmu Ternak Perah, Fakultas Peternakan Universitas Jenderal Soedirman, Purwokerto. Tujuan penelitian untuk mengetahui pengaruh penggunaan ozon dalam proses pascapanen susu terhadap kadar protein dan kadar lemak susu.
	Materi yang digunakan dalam penelitian adalah susu sapi segar sebanyak satu liter yang diperoleh dari eksperimental farm pada pemerahan pagi, kemudian langsung dihomogenkan dan dilakukan ozonisasi tanpa melalui tahap penyimpanan. Metode yang digunakan adalah Rancangan Acak Lengkap dengan 3 perlakuan dan 6 ulangan dengan uji lanjut yaitu ortogonal polinomial. Perlakuan yang digunakan adalah P0 (tanpa ozonisasi), P1 (lama ozonisasi 5 menit), P2 (lama ozonisasi 10 menit). Variabel yang diukur adalah kadar protein dan kadar lemak.
	Hasil analisis variansi menunjukan bahwa lama ozonisasi dengan perlakuan P0, P1 dan P2 berpengaruh sangat nyata (P<0,01) terhadap kadar protein dan kadar lemak susu. Uji lanjut ortogonal polinomial menunjukan bahwa tingkat lama pemaparan ozon selama 5 dan 10 menit menurunkan kadar protein dan kadar lemak namun masih memenuhi SNI.
Kata kunci : kadar protein, kadar lemak, ozonisasi, keamanan pangan.

Abtrak (Bhs. Inggris)

ABSTRACT
	Research entitled "The Effect of Ozonation Time on Protein Content and Fat Content in Cow's Milk". The purpose of this study was to determine the effect of using ozone in the postharvest milk process on milk protein contect and milk fat content. This research was conducted on July 26, 2021-August 6, 2021, at the Dairy Science Laboratory, Faculty of Animal Husbandry, Jenderal Soedirman University, Purwokerto
	The research theory were 1 liter fresh cow's milk was obtained from the experimental farm during morning milking, then homogenized and treated with ozone immediately without going through the storage stage. The equipment used includes an ozone generator with a porous plate outlet and lactoscan. The research method used: Completely Randomized Design with 3 treatments and 6 replications with advanced test orthogonal polynomial.The treatment was used P0 (not ozonation), P1 (ozonation time 5 minutes), P2(ozonation time 10 minutes) The variables measured were protein content and fat content.
	The results indicated that P0, P1 dan P2 had significant effect to protein content and fat content. A further test of orthogonal polynomials showed that at 5 and 10 minutes of ozonation time can decrease the proteint and fat content of cow's milk but still fulfill SNI.
Keywords: protein content, fat content, ozonation, food safety

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