| NIM | D1E011153 |
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| Namamhs | SITI NUR AIDA |
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| Judul Artikel | KADAR AIR, TOTAL PADATAN DAN YIELD CURD KEJU COTTAGE SUSU KAMBING DENGAN PENAMBAHAN STARTER YANG BERBEDA |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui pengaruh penambahan starter sampai taraf 15% terhadap kadar air, total padatan dan yield curd keju cottage susu kambing. Penelitian dilaksanakan mulai tanggal 12 Oktober hingga 12 November 2015 di Laboratorium Teknologi Hasil Ternak dan Laboratorium Ilmu Bahan Makanan Ternak Fakultas Peternakan Universitas Jenderal Soedirman, Purwokerto. Metode penelitian yang digunakan yaitu metode eksperimen dengan menggunakan Rancangan Acak Lengkap (RAL) untuk uji kadar air, total padatan dan yield. Perlakuan yang diterapkan terdiri dari penambahan starter yang berbeda yaitu 5%, 10%, dan 15%. Setiap perlakuan diulang sebanyak 6 kali. Data yang diperoleh dianalisis dengan analisis variansi dilanjutkan dengan uji Beda Nyata Jujur (BNJ). Rataan kadar air curd keju cottage susu kambing antara 53% sampai 62%. Rataan total padatan curd keju cottage susu kambing antara 37% sampai 46%. Rataan yield curd keju cottage susu kambing 18%. Penambahan starter sampai taraf 15% pada pembuatan curd keju cottage memberikan pengaruh sangat nyata (P < 0,01) terhadap kadar air dan total padatan, tetapi berpengaruh tidak nyata (P > 0,05) terhadap yield curd keju cottage. Dapat dispimpulkan bahwa penambahan starter sampai taraf 15% pada pembuatan curd keju cottage susu kambing dapat menurunkan kadar air dan meningkatkan total padatan namun memberikan hasil yang sama terhadap yield curd keju cottage susu kambing. |
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| Abtrak (Bhs. Inggris) | This study which had been conducted from 12 October to 12 November 2015 at the Laboratory of Livestock Product Technology and at the Laboratory of Livestock Feed Science, Faculty of Animal Science, Jenderal Soedirman University, Purwokerto, aims to determine the effects of adding a starter up to 15% on the water content, total solids and yield of goat milk curd cottage cheese. The method used is the method of experiment using a Completely Randomized Design (CRD) to test the moisture content, total solids and yield. The treatment applied consisted of three different starters additions, which were 5%, 10%, and 15%. Each treatment was repeated 6 times. Data were analyzed with the analysis of variance and followed with the Honestly Significant Difference (HSD) test. The average moisture content of goat milk cottage cheese curd was ranging from 53% to 62%. Mean total solids goat milk curd cottage cheese was ranging from 37% to 46%. The average yield curd of goat milk cottage cheese was 18%. The addition of a starter up to 15% in curd cottage cheese making has a very significant effect (P < 0,01) on the moisture level and total solids, but not significant (P > 0,05) on the yield curd cottage cheese. In conclusion, the addition of starter up to 15% in the cheese making process can reduce the water content and increase the total solids but gives similar results to the yield of the cheese. |
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| Kata kunci | kadar air, total padatan, yield, curd keju cottage |
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| Pembimbing 1 | Triana Setyawardani |
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| Pembimbing 2 | Kusuma Widayaka |
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| Pembimbing 3 | |
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| Tahun | 2016 |
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| Jumlah Halaman | 8 |
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| Tgl. Entri | 2016-02-04 17:40:39.983903 |
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