Update Artikelilmiah: 36512

FATIYA QONITA

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk daun kelor dengan persentase berbeda terhadap yield dan warna keju susu low fat. Penelitian dilaksanakan pada tanggal 24 Mei – 7 Juni 2022 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Materi penelitian yang digunakan yaitu 20.000 gr susu low fat pasteurized Greenfields, 100 gr bubuk daun kelor, 1 gr bakteri mesofilik, 20 ml rennet cair, 400 gr susu skim bubuk, 4 gr CaCl2, dan 200 ml aquades. Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan masing-masing perlakuan diulang sebanyak 4 kali. Perlakuan yang dilakukan pada penelitian adalah tanpa penambahan bubuk daun kelor (P¬0), penambahan bubuk daun kelor 0,25% (P1), 0,5% (P2), 0,75% (P3), dan 1% (P4). Variabel yang diamati pada penelitian ini adalah yield dan warna pada keju susu low fat. Data dianalisis menggunakan analisis variansi dengan uji lanjut ortogonal polinomial, selanjutnya diuji menggunakan uji BNJ untuk menguji perbedaan antar hasil perlakuan. Hasil penelitian menunjukkan bahwa penambahan bubuk daun kelor (Moringa oleifera L.) tidak berpengaruh nyata terhadap yield dan nilai b* (nilai kuning hingga biru), namun berpengaruh sangat nyata terhadap whiteness index, nilai L*, dan nilai a*. Rataan yield keju susu low fat dengan penambahan bubuk daun kelor (Moringa oleifera L.) adalah 13,47% ± 1,26. Rataan warna nilai L* keju susu low fat dengan penambahan bubuk daun kelor (Moringa oleifera L.) adalah 36,88 ± 3,75. Rataan warna nilai a* keju susu low fat dengan penambahan bubuk daun kelor (Moringa oleifera L.) adalah 2,78 ± 0,95. Rataan warna nilai b* keju susu low fat dengan penambahan bubuk daun kelor (Moringa oleifera L.) adalah 21,04 ± 1,59. Rataan warna nilai whiteness index keju susu low fat dengan penambahan bubuk daun kelor (Moringa oleifera L.) adalah 33,30 ± 3,15. Kesimpulan, yield keju susu low fat yang ditambahkan bubuk daun kelor (Moringa oleifera L.) sampai dengan 1% relatif sama dan perlakuan penambahan bubuk daun kelor (Moringa oleifera L.) memberikan warna hijau pekat pada keju susu low fat.

Abtrak (Bhs. Inggris)

This study aimed to determine the effect of adding Moringa leaf powder with different percentages on the yield and color of low fat milk cheese. The research was conducted on May 24 – June 7, 2022 at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Jenderal Sudirman University, Purwokerto. The research materials used were 20,000 gr of Greenfields low fat pasteurized milk, 100 gr of Moringa leaf powder, 1 gr of mesophilic bacteria, 20 ml of liquid rennet, 400 gr of skim milk powder, 4 gr of CaCl2, and 200 ml of distilled water. The study used a completely randomized design (CRD) consisting of 5 treatments and each treatment was repeated 4 times. The treatments carried out in this study were without the addition of Moringa leaf powder (P0), the addition of Moringa leaf powder 0.25% (P1), 0.5% (P2), 0.75% (P3), and 1% (P4) The variables observed in this study was the yield and color of low fat milk cheese. The data were analyzed using analysis of variance with an orthogonal polynomial further test, then tested using the Least Significance Different test to test the differences between treatment results. The results showed that the addition of Moringa leaf powder (Moringa oleifera L.) had no significant effect on yield and b* values (yellow to blue values), but had a very significant effect on whiteness. index, L* value, and a* value. The average yield of low fat milk cheese with the addition of Moringa leaf powder (Moringa oleifera L.) was 13.47% ± 1.26. The average color value of L* low fat milk cheese with the addition of Moringa leaf powder (Moringa oleifera L.) was 36.88 ± 3.75. The average color a* value of low fat milk cheese with the addition of Moringa leaf powder (Moringa oleifera L.) was 2.78 ± 0.95. The average color b* value of low fat milk cheese with the addition of Moringa leaf powder (Moringa oleifera L.) was 21.04 ± 1.59. The average color whiteness index value of low fat milk cheese with the addition of Moringa leaf powder (Moringa oleifera L.) was 33.30 ± 3.15. In conclusion, the yield of low fat milk cheese added with Moringa leaf powder (Moringa oleifera L.) up to 1% was relatively the same and the addition of Moringa leaf powder (Moringa oleifera L.) treatment gave a dark green color to low fat milk cheese.

Kata kunci

Pembimbing 1

Pembimbing 2

Pembimbing 3

Tahun

Jumlah Halaman