Update Artikelilmiah: 45411

ADIYASA WANA NUGRAHA

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Abstrak (Bhs. Indonesia)

Penelitian berjudul “Pengaruh Lama Ozonisasi Susu Kambing Sapera terhadap Jumlah Bakteri dan Kandungan Protein”. Penelitian ini bertujuan untuk mengetahui pengaruh lama ozonisasi susu kambing Sapera segar terhadap jumlah bakteri dan kandungan protein. Penelitian menggunakan rancangan acak lengkap (RAL) dengan 4 pelakuan dan 5 ulangan sehingga terdapat 20 unit percobaan. Materi yang digunakan dalam penelitian adalah susu kambing Sapera segar dan alat ozon generator dengan konsentrasi 1000 mg per jam, petrifilm, dan lactoscan type MCCW-V1. Perlakuan yang diakukan yaitu kontrol (P0), ozonisasi selama 2 menit (P1), 4 menit (P2), dan 6 menit (P3). Variabel yang diamati dalam penelitian yaitu jumlah bakteri dan kandungan protein. Data yang didapatkan dalam penelitian kemudian dianalisis menggunakan anova serta uji lanjut orthogonal polinominal. Hasil penelitian menyatakan bahwa ozonisasi berpengaruh nyata terhadap jumlah bakteri (P< 0,05). Hasil perlakuan dengan waktu 2, 4, 6 menit mampu menurunkan jumlah bakteri secara berurut sebesar (P0) 357,40x104 ±104,29; (P1) 227,60x104 ±53,30; (P2) 173,60x104 ±54,96; (P3) 103,80x104 ±85,16 sedangkan pada kandungan protein ozonisasi tidak memiliki pengaruh yang nyata (P>0,05) namun dapat mempertahankan kandungan protein secara optimal yaitu (P0) 3,71 ±0,06; (P1) 3,79 ±0,02; (P2) 3,80 ±0,07; (P3) 3,79 ±0,21. Hasil uji lanjut orthogonal polinominal menyatakan bahwa lama waktu ozonisasi berpengaruh terhadap jumlah bakteri secara regresi linier dengan persamaan Y = 337.82 - 40.74x dan koefisien determinasi (R2) = 61,81%. Perlakuan waktu terbaik yang didapat dalam penelitian adalah ozonisasi susu selama 6 menit. Kesimpulan dalam penelitian ini yaitu metode ozonisasi dapat menurunkan jumlah bakteri serta mempertahankan protein susu kambing segar secara optimal.

Abtrak (Bhs. Inggris)

The research was entitled " The Effect Ozonization Time of Sapera Goat Milk on The Bacteria Total and Protein Content". This study aims to determine the effect of the long ozonization of fresh Sapera goat milk on the number of bacteria and protein content. The research used a complete random design (RAL) with 4 actions and 5 adventures so that there were 20 experimental units. The materials used in the study were fresh Sapera goat milk and ozone generator with a concentration of 1000 mg per hour, petrifilm, and lactoscan type MCCW-V1. The treatment that was admitted was control (P0), ozonization for 2 minutes (P1), 4 minutes (P2), and 6 minutes (P3). The variables observed in the study were the number of bacteria and protein content. The data obtained in the study were then analyzed using anova and polynomial orthogonal follow-up tests. The results of the study stated that ozonization had a real effect on the number of bacteria (P< 0.05). The results of the treatment with a time of 2, 4, 6 minutes were able to reduce the number of bacteria sequentially by (P0) 357.40x104 ±104.29; (P1) 227.60x104 ±53.30; (P2) 173.60x104 ±54.96; (P3) 103.80x104 ±85.16 while the protein content of ozonization has no real effect (P>0.05) but can maintain the protein content optimally, namely (P0) 3.71 ±0.06; (P1) 3.79 ±0.02; (P2) 3.80 ±0.07; (P3) 3.79 ±0.21. The results of the polynomial orthogonal follow-up test stated that the length of ozonization time had an effect on the number of bacteria by linear regression with the equation Y = 337.82 - 40.74x and the determination coefficient (R2) = 61.81%. The best treatment time obtained in the study was ozonation of milk for 6 minutes. The conclusion in this study is that the ozonization method can reduce the number of bacteria and maintain the protein of fresh goat milk optimally.

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