Artikel Ilmiah : D1E011086 a.n. ARBY`IN PRATIWI
| NIM | D1E011086 |
|---|---|
| Namamhs | ARBY`IN PRATIWI |
| Judul Artikel | PENGARUH PENAMBAHAN SKIM DENGAN LEVEL YANG BERBEDA TERHADAP KADAR AIR, pH DAN YIELD YOGURT BUBUK SUSU SAPI |
| Abstrak (Bhs. Indonesia) | Penelitian bertujuan mengetahui pengaruh penambahan skim dengan level yang berbeda terhadap kadar air, pH, dan yield yogurt bubuk susu sapi. Materi yang digunakan yaitu : 30 l susu sapi segar, starter kering bakteri komersial 5 gr,skim 1100 gr, aquades 2,5 l. Metode penelitian adalah metode eksperimen menggunakan RAL dengan 4 perlakuan dan 5 ulangan. Perlakuan yang diberikan Susu sapi tanpa penambahan skim, Susu sapi ditambah skim 2%, Susu sapi ditambah skim 4%, Susu sapi ditambah skim 6%. Hasil penelitian menunjukan penambahan skim dengan level berbeda tidak berpengaruh nyata terhadap kadar air, tetapi berpengaruh sangat nyata terhadap pH dan yield.Rataan kadar air yogurt bubuk susu sapi yaitu 9,47% ± 2,48. Rataan pH setiap perlakuan : susu sapi tanpa penambahan skim=4,24±0,29; susu sapi dengan penambahan skim 2%=4,00±0,07; susu sapi dengan penambahan skim 4%=3,92±0,08; Susu sapi dengan penambahan skim 6% = 3,86 ± 0,05.Rataan yield tiap perlakuan yaitu susu sapi tanpa penambahan skim 0%=6,70%±0,47 ; susu sapi dengan penambahan skim 2%=7,42% ±0,74 ; susu sapi dengan penambahan skim 4%=8,42%±0,65; susu sapi penambahan skim 6%=9,47%±0,54. Simpulan penelitian yaitu penambahan skim pada yogurt bubuk susu sapi menurunkan nilai pH sampai dengan 3,36 dan meningkatkan yield sampai dengan 9,47% ,dan menghasilkan kadar air sampai dengan 9,64%. Kata kunci : yogurt bubuk, kadar air, pH, yield. |
| Abtrak (Bhs. Inggris) | The research aims to determine the effect of different levels of skim on water content, pH, and yield of cow's milk yogurt powder. The material used 30 l of fresh cow milk, commercial starter 5 gr, 1100 gr of skim milk, distilled water 2,5 l. Research method used experimental method by using a completely randomized design Complete with 4 treatments and 5 replications.The treatments were 2%,4%,6% skim milk.The results showed that the addition of skim with different levels did not significantly affect water content, but very significantly affect pH and yield. The average water content was 9,47%±2,48. The mean pH of yogurt powder without skim milk =4,24±0,29; with 2% skim milk = 4,00 ± 0,07; with of 4% skim milk =3,92 ±0,08 and 6% skim milk = 3,86 ± 0,05. The average yield without skim milk = 6,70% ± 0,47; 2% skim milk = 7,42% ± 0,74; skim milk with the addition of 4%=8,42%±0,65; 6% skim milk = 9,47% ± 0,54. Conclusion of the research, the addition of skimmed milk powder in the manufacture of cow’s yogurt powder lowers the pH value of up to 3,36 and increase the yield up to 9,47% with water content 9,64%. Keywords : yogurt powder, water content, pH, yield |
| Kata kunci | Kata kunci : yogurt bubuk, kadar air, pH, yield. |
| Pembimbing 1 | Ir.Juni Sumarmono, Msc.,phD |
| Pembimbing 2 | Dr.Triana Setyawardani, SPt.,MP |
| Pembimbing 3 | |
| Tahun | 2015 |
| Jumlah Halaman | 7 |
| Tgl. Entri | 2015-02-14 09:30:57.647602 |