Update Artikelilmiah: 8210

TYAS MARDIANA SARI

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Abstrak (Bhs. Indonesia)

Tujuan penelitian ini adalah mengkaji pemberian level Saccharomyces cereviceae terhadap karakteristik fisika (warna, rendemen, daya buih dan stabilitas buih) tepung putih telur serta kadar protein tepung putih telur. Penelitian dilaksanakan mulai tanggal 26 Februari 2014 sampai 11 Maret 2014 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan dan Laboratorium Riset, Universitas Jenderal Soedirman, Purwokerto. Materi penelitian terdiri atas telur ayam niaga petelur 7.5 kg, Saccharomyces cereviceae 7.2 g, dan aquades 540 ml. Penelitian menggunakan metode eksperimental dengan rancangan penelitian Rancangan Acak Lengkap (RAL). Perlakuan terdiri atas (T0 : putih telur  tanpa Saccharomyces cereviceae; T1 : putih telur ditambah Saccharomyces cereviceae 0.2% dari berat putih telur; dan T2 : putih telur ditambah Saccharomyces cereviceae 0.4% dari berat putih telur) dan masing-masing perlakuan diulang sebanyak 6 kali. Data dianalisis menggunakan analisis variansi dan dilanjutkan dengan orthogonal polynomial. Hasil penelitian menunjukan bahwa level Saccharomyces cereviceae berpengaruh nyata terhadap rendemen, kadar protein dan warna tepung putih telur (P<0,05) dan berpengaruh tidak nyata (P>0,05) terhadap daya buih dan stabilitas buih. Kesimpulan dari penelitian ini adalah penambahan Saccharomyces cereviceae menghasilkan karakter fisika terbaik (rendemen, warna) dan karakter kimia (kadar protein) masing-masing pada level 0,30%, 0,46% dan 0,47% sedang penambahan  Saccharomyces cereviceae sampai 0.4% menghasilkan daya buih dan stabilitas buih yang sama.

Abtrak (Bhs. Inggris)

The purpose of this research to investigate the effects level of Saccharomyces cereviceae in the making of egg white flour on physical characteristics (color, yield, foaming ability and foam stability) egg white flour and chemical characteristic (protein content) of egg white flour. The research was conducted from 26 February 2014 until 11 March in the Laboratory of Livestock Technology, Faculty of Animal Husbandry, Jenderal Soedirman University, and Laboratory of reserach, Faculty of Animal Husbandry, Jenderal Soedirman University.  The research materials were 7.5 kg eggs of commercial laying chicken, 7.2 g of Saccharomyces cereviceae, and 540 ml of distilled water. The method was an experimental method using a Completely Randomized Design with 3 treatments (T0 : control (not added with Saccharomyces cereviceae); T1 : Saccharomyces cereviceae of the level 0.2% by weight egg whites; and T2 : Saccharomyces cereviceae of the level 0.4% by weight whites and each treatment was repeated as much as 6 times. The data were analyzed using analysis of variance to be continued by orthogonal polynomial. The results showed that the treatment gave signifcant effect on yield, protein content and color (P<0.05) and not significant (P> 0.05) on  the foam ability and foam stability. The conclusions of this research is the addition of Saccharomyces cereviceae level produces the best physical characters (yield, color) and chemical characteristic (protein content) were 0.30%, 0.46% and 0.47% whereas the addition of Saccharomyces cereviceae up to 0.4% produces foam ability and foam stability are same.

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