Update Artikelilmiah: 46287

NARENDRA DIAZ RAMADHANI

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Narendra Diaz Ramadhani. Penelitian berjudul "Pengaruh Lama Ozonisasi terhadap Kadar Protein dan Kadar Lemak Susu Kambing Peranakan Etawah (PE)". Dengan tujuan untuk mengkaji pengaruh lama ozonisasi susu kambing Peranakan Etawa terhadap kadar protein dan lemak. Penelitian ini dilakukan secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan setiap perlakuan diulang sebanyak 4 kali sehingga terdapat 20 unit percobaan. Materi yang digunakan pada penelitian ini yaitu menggunakan susu kambing Peranakan Etawah sebanyak 1 liter untuk satu kali ulangan dan alat berupa ozon generator, dengan konsentrasi ozon yang dihasilkan 1000 mg/jam, ice box, toples kaca 1000 ml, backer glass 50 ml,aquadest, lactoscan MCCW V1, stopwatch, label, tisu. Penelitian ini menggunakan lama ozonisasi 0, 20, 40, dan 60 detik terhadap susu kambing Peranakan Etawah sedang kadar protein dan lemak susu sebagai variabel yang diukur. Data yang diperoleh dianalisis menggunakan analisis variansi.Hasil menunjukkan bahwa ozonisasi berpengaruh tidak nyata (P > 0,05) terhadap kadar protein dan lemak susu kambing Peranakan Etawa (PE). Kesimpulan yang diperoleh bahwa waktu ozonisasi terbaik adalah selama 20 detik pada air susu kambing Peranakan Etawah (PE) dengan indikator kadar protein dan lemak susu yang sama dengan air susu yang tidak dilakukan proses ozonisasi.

Abtrak (Bhs. Inggris)

Narendra Diaz Ramadhani. Research titled "The Effect of Ozonization Duration on the Protein and Fat Content of Etawah Crossbreed Goat Milk" the aims to examine the effect of different ozonization duration on the protein and fat content Etawah Crossbreed goat milk. The research was conducted experimentally using a Completely Randomized Design (CRD) with 5 treatments, each treatment were repeated 4 times, so the total of treatment combination were 20 units. The materials used in this research were 1 liter of Etawah Crossbreed goat milk for each repetition and equipment such as an ozone generator with an ozone concentration of 1000 mg/hour, an ice box, a 1000 ml glass jar, a 50 ml beaker glass, an aquadest, a MCCW V1 lactoscan, a stopwatch, labels, and tissues. The ozonization durations tested were 0, 20, 40, and 60 seconds, with protein and fat content of the milk as the measured variables. Data obtained were analyzed using variance analysis. The results of this research showed that ozonization had no significant effect (P > 0,05) on the protein and fat content of Etawah Crossbreed goat milk. The conclusion obtained is that the optimal ozonation time is 20 seconds for Etawah Crossbreed goat milk, with protein and fat content indicators in the milk being the same quality as non ozonized milk.

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