| NIM | D1E008024 |
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| Namamhs | BILLY PRIHATNA |
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| Judul Artikel | PENGARUH PERSENTASE PENAMBAHAN MADU DENGAN LAMA PENYIMPANAN YANG BERBEDA TERHADAP KADAR ASAM LAKTAT DAN KADAR LAKTOSA SUSU KAMBING |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui pengaruh persentase penambahan madu dengan lama penyimpanan yang berbeda terhadap kadar asam laktat dan kadar laktosa susu kambing. Penelitian dilaksanakan dari tanggal 26 Juli sampai 05 September 2012 di Laboratorium Produksi Ternak Perah, Fakultas Peternakan Universitas Jenderal Soedirman. Materi yang digunakan adalah susu kambing, dan madu. Penelitian ini menggunakan Rancangan Percobaan Pola Tersarang, mempunyai 3 grup dan 7 sub grup. Grup yang digunakan yaitu R0 = susu tanpa penambahan madu, R1= susu + madu 5 %, R2 = susu + madu 10 %. Sub grup yang digunakaan yaitu lama penyimpanan awal, 2 jam, 4 jam, 6 jam, 8 jam, 10 jam, dan 12 jam. Setiap perlakuan diulang 3 kali. Peubah yang diukur adalah kadar asam laktat dan kadar laktosa susu kambing. Data yang diperoleh dianalisis menggunakan analisis variansi dan dilanjutkan dengan uji jarak ganda duncant.Hasil penelitian menunjukan penambahan persentase madu dan lama penyimpanan yang berbeda pada susu kambing berpengaruh sangat nyata terhadap kadar asam laktat dan kadar laktosa (P<0,01). Kesimpulan dari penelitian ini adalah penambahan madu kedalam susu kambing belumdapat mempertahankan kualitas ditinjau dari kadar asam laktat dan kadar laktosa.
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| Abtrak (Bhs. Inggris) | The purposes of this research were to know the effect of increasing percentage of honeywith different storage tempo about lactid acid and lactose goat milklevels. The study was conducted from July 26 to September 5, 2012 in the Laboratory of Animal Production, Faculty of Animal Husbandry at Jenderal Sudirman University. The materials were used such as goat milk, and honey. This research used experimental design nested classification, consists of 3 group and 7 sub group. The group were R0 = milk without honey addition, R1 = milk + honey 5 %, R2 = milk + honey 10 %. The sub group were used is the first long storage, 2 hours, 4 hours, 6 hours, 8 hours, 10 hours, and 12 hours. Each treatment was repeated three times. The variables which were measured are lactid acid and lactose goat milk percentages. The data were analyzed using analysis of variance, and followed by duncant multiple range tests. The results showed the addition of honey and the level of different storage tempo in goat milk had significant effect on the levels of lactic acid and lactose levels (P< 0.01). The conclusion of this research is the addition of honey into goat milk has not been able to maintain the quality looked fromthe levels of lactic acid and lactose |
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| Kata kunci | susu kambing segar, asam laktat, laktosa, madu murni, penyimpanan susu |
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| Pembimbing 1 | Ir. Sri Utami, MP |
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| Pembimbing 2 | Ir. Pramono Soediarto, Msi |
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| Pembimbing 3 | |
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| Tahun | 2015 |
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| Jumlah Halaman | 9 |
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| Tgl. Entri | 2015-05-12 22:53:06.257466 |
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