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CLARISTA MAHARANI PASYA ROSIHAN

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Abstrak (Bhs. Indonesia)

Penelitian berjudul pH dan Jumlah Asam Laktat Dadih Susu Sapi dengan Lama Fermentasi yang Berbeda. Penelitian menggunakan susu sapi sebagai pengganti susu kerbau pada pembuatan dadih. Penelitian dilakukan bertujuan untuk mengkaji pengaruh lama fermentasi yang berbeda terhadap pH dan jumlah asam laktat serta lama fermentasi terbaik terhadap pH dadih susu sapi. Materi yang digunakan dalam penelitian berupa seperangkat alat pembuatan dadih, pH meter, serta alat uji jumlah asam laktat. Bahan yang digunakan pada penelitian berupa 5 liter susu sapi segar yang berasal dari Experimental Farm Fakultas Peternakan Unsoed, 10 g starter bakteri Yogourmet (Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus acidophillus), 100 g susu skim, indikator phenolphthalein, larutan buffer pH 7, NaOH, dan akuades. Penelitian tersebut merupakan penelitian secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan ulangan sebanyak 5 kali sehingga terdapat 20 unit percobaan. Perlakuan yang diberikan yaitu fermentasi selama 10 jam (P1), 20 jam (P2), 30 jam (P3), dan 40 jam (P4). Variabel yang diamati pada penelitian yaitu pH dan jumlah asam laktat dadih susu sapi. Data hasil penelitian dianalisis menggunakan analisis variansi (ANAVA) dan uji lanjut ortogonal polinomial. Hasil analisis menunjukkan berpengaruh sangat nyata terhadap nilai pH dan jumlah asam laktat.  Nilai pH dadih susu sapi yang diperoleh berkisar antara 3,22-3,70 serta jumlah asam laktat dadih berkisar 1,42-1,97%. Kesimpulan dari penelitian yaitu semakin lama waktu fermentasi yang dilakukan, maka pH dadih semakin menurun dan jumlah asam laktat akan semakin meningkat.

Abtrak (Bhs. Inggris)

The research was titled pH and Titrated Total Acid of Cow's Milk Curd with Different Fermentation Duration. The research used cow’s milk as a substitute for buffalo milk in making curd. The research was conducted to assess the effect of different fermentation duration on pH and titrated total acid as well as the best fermentation duration on the pH of cow's milk curd. The materials used in the research were a set of curd making tools, pH meter, and lactic acid test kit. The materials used in the research were 5 liters of fresh cow milk from the Experimental Farm of the Faculty of Animal Science, 10 g Yogourmet mesophilic bacterial starter (Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus acidophillus), 100 g skim milk, phenolphthalein indicator, pH 7 buffer solution, NaOH, and distilled water. The research was an experimental study using a completely randomized design (CRD) with 4 treatments and 5 replications so that there were 20 experimental units. The treatments given were fermentation for 10 hours (P1), 20 hours (P2), 30 hours (P3), and 40 hours (P4). The variables observed in the study were pH and titrated total acid in cow's milk curd. The data were analyzed using analysis of variance (ANOVA) and orthogonal polynomial further test. The results had a very significant effect on the pH value and titrated total acid.  The pH value of cow's milk curd obtained ranged from 3,22-3,70 and the titrated total acid ranged from 1,42-1,97%. The conclusion of the research is that the longer fermentation time, pH of the curd decreases and titrated total acid will increase.

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