Artikel Ilmiah : D1E012273 a.n. IHFINA EKAPUTRI AGUSTIN
| NIM | D1E012273 |
|---|---|
| Namamhs | IHFINA EKAPUTRI AGUSTIN |
| Judul Artikel | Pengaruh Persentase Penambahan Garam dan Lama Pengepresan terhadap Kadar Protein, pH dan Kadar Air pada Keju Susu Kambing |
| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui pengaruh dan interaksi antara penambahan garam dan lama pengepresan terhadap kadar protein, pH dan kadar air pada keju susu kambing, serta mengetahui persentase penambahan garam dan lama pengepresan terbaik. Penelitian menggunakan metode eksperimental Rancangan Acak Lengkap pola faktorial dan dilanjutkan dengan analisis variansi dan uji orthogonal polinomial. Terdapat 2 faktor yaitu, penambahan garam dan lama pengepresan, dengan 9 perlakuan yang diulang sebanyak 3 kali. Hasil penelitian menunjukkan bahwa interaksi antara penambahan garam dan lama pengepresan berpengaruh nyata (P<0,05) terhadap kadar protein. Penambahan garam memberikan pengaruh sangat nyata (P<0,01) terhadap pH dan kadar air. Lama pengepresan berpengaruh sangat nyata (P<0,01) terhadap kadar protein dan kadar air. Interaksi terhadap kadar protein menghasilkan persamaan regresi linear Y1= 24,396667 – 0,2925x dengan R2= 96,99%, Y2= 24,802222 – 0,26027x dengan R2 = 95,55%, dan Y3= 24,75556 – 0,20139x dengan R2= 96,69%. Pengaruh penambahan garam terhadap pH menghasilkan persamaan regresi linear Y= 0,574074 + 0,365556x dengan R2= 86,49%, sedangkan terhadap kadar air persamaan regresi linear Y= 6,66889 + 3,797556x dengan R2= 84% dan persamaan regresi linear lama pengepresan Y= 6,66889 + 1,582315x dengan R2= 84% terhadap kadar air. Kesimpulan dari penelitian ini adalah terdapat pengaruh bersama antara persentase penambahan garam dan lama pengepresan terhadap kadar protein, serta terdapat pengaruh penambahan garam dan lama pengepresan terhadap kadar protein, pH dan kadar air. Semakin tinggi persentase garam dan lama pengepresan maka kadar air dan protein yang dihasilkan semakin menurun, tetapi pada nilai pH meningkat. Kata kunci: Keju probiotik, protein, pH, kadar air |
| Abtrak (Bhs. Inggris) | This research aims to determine the influences and the interactions between the addition of salt and pressure duration on the levels of protein, pH, and moisture content of the goat milk cheese, and to determine the most appropriate percentage of the addition and the pressure duration. This experimental research has been designed within Completely Randomized Factorial Design and followed with analysis of variance and orthogonal polynomials. There are two factors, namely the addition of salt and pressure duration, with 9 treatments each of which is repeated 3 times. The results show that the interaction between the salt addition and the pressure duration significantly effected (P <0.05) the protein content. The salt addition is highly significant (P<0.01) to the pH value and moisture content, while the pressure duration is highly significant (P<0.01) to the protein and moisture contents. Towards the protein content, the interaction forms regression equations Y1= 24,396667 – 0,2925x with R2 = 96,99%, Y2= 24,802222 – 0,26027x with R2= 95,55%, and Y3= 24,75556 – 0,20139x with R2 = 96,69%. The influence of salt addition to the pH forms a linear regression equation Y= 0.574074 + 0,365556x with R2 = 86.49%, while that to the moisture content forms Y= 6.66889 + 3,797556x with R2= 84% and the influence of pressure duration on the moisture content forms Y= 6.66889 + 1,582315x with R2= 84%. This research concludes that there is co-influence of both the percentage additional salt and pressure duration on the protein content, and there is an influence of salt addition and pressure on the protein content, pH and moisture content. The higher the percentage of salt is added and the longer pressure duration lasts, the less moisture and protein contents remain, but the more pH value increase. Keywords: Probiotic cheesse, protein, pH, moisture content |
| Kata kunci | Keju probiotik, protein, pH, kadar air |
| Pembimbing 1 | Dr. Triana Setyawardani, SPt., MP |
| Pembimbing 2 | Ir. Triana Yuni Astuti, M.P |
| Pembimbing 3 | |
| Tahun | 2016 |
| Jumlah Halaman | 9 |
| Tgl. Entri | 2016-07-27 09:56:46.917266 |