| NIM | D1E012271 |
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| Namamhs | TIA SULISTIANINGSIH |
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| Judul Artikel | PENGARUH PERSENTASE PENAMBAHAN GARAM DAN LAMA PENGEPRESAN TERHADAP TOTAL PADATAN, KADAR LEMAK DAN TINGKAT KESUKAAN PADA KEJU SUSU KAMBING |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui pengaruh interaksi antara penambahan garam dengan lama pengepresan terhadap total padatan, kadar lemak dan tingkat kesukaan pada keju susu kambing. Penelitian ini menggunakan susu kambing PEGUMAS sebanyak 9 liter, starter bakteri kultur murni (Lactobacillus plantarum TW14 dan Lactobacillus rhamnosus TW2) sebagai kultur murni, rennet, garam (NaCl), media MRSB sebagai media penumbuh bakteri, aquadest, dan petrolium benzene. Penelitian ekperimental ini menggunakan Rancangan Acak Lengkap pola factorial kemudian dilanjutkan dengan analisis variansi dan uji orthogonal polinomial. Perlakuannya terdiri dari 9 perlakuan di mana setiap perlakuan diulang sebanyak 3 kali. Hasil penelitian menunjukkan bahwa interaksi antara persentase penambahan garam dan lama pengepresan pada keju memberikan pengaruh nyata (P<0,05) terhadap kadar lemak. Persentase penambahan garam memberikan pengaruh sangat nyata (P<0,01) terhadap total padatan, kadar lemak dan tingkat kesukaan. Lama pengepresan memberikan pengaruh sangat nyata (P< 0,01) terhadap total padatan dan kadar lemak. Interaksi persentase penambahan garam dan lama pengepresan terhadap kadar lemak menghasilkan persamaan garis kuadrater Y = 40.496667 - 1.6831944x + 0.02443287 x2 dengan R2 = 99.37 %. Persentase penambahan garam terhadap total padatan menghasilkan persamaan garis linear Y= 53,3196 + 0,203667x dengan R2 =87,8% dan lama pengepresan Y= 48,8718 + 0,27018 x dengan R2 =89,05%. Persentase penambahan garam terhadap tingkat kesukaan Y= 16,332 - 0,392022 x dengan R2 =18,72%. Kesimpulan dari penelitian ini adalah adanya pengaruh bersama antara persentase penambahan garam dan lama pengepresan terhadap kadar lemak serta adanya pengaruh persentase penambahan garam dan lama pengepresan terhadap total padatan dan tingkat kesukaan. Semakin tinggi persentase penambahan garam dan lama pengepresan maka total padatan dan kadar lemak yang dihasilkan semakin meningkat, tetapi tingkat kesukaannya menurun. |
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| Abtrak (Bhs. Inggris) | This study aims to determine the effect of the interaction between the addition of salt and pressure duration in goat milk cheese making proses on its total solids, fat content and consumers preference. The experiment used 9 liters of goat milk PEGUMAS, pure culture bacteria starter (Lactobacillus plantarum and Lactobacillus rhamnosus TW14 TW2), rennet, salt (NaCl), media MRSB medium as the bacteria grower, aquadest water, and petroleum benzene. This experimental study was arranged with completely randomized factorial design and continued with an analysis of variance and followed with orthogonal polynomial test. There were 9 treatments each of which was repeated 3 times. The results showed that the interaction between the percentage addition and the pressure duration significantly effected (P <0.05) the fat content. The percentage of salt addition provided a highly significant effect (P <0.01) on the total solid, fat content and the level of preference. The pressure duration provided a highly significant effect (P <0.01) on the total solids and fat content. The interaction between the percentage addition and the pressure duration on the fat content formed a linear quadratic equation Y = 40.496667 - 0.02443287 1.6831944x + x2 with R2= 99.37%. On the total solids, the influence of the percentage addition of salt formed a linear equation Y= 53.3196 + 0,203667x with R2= 87.8% while the pressure duration formed a linear equation Y= 48.8718 + 0.27018 x with R2= 89.05%. The influence of the percentage of salt addition on the consumers’ preference formed a linear equation Y= 16.332 to 0.392022 x with R2 = 18.72%. This study concludes that there is a co- influence shared between the percentage of salt addition and the pressure duration on the fat content and that there is an effect of the addition of salt and pressure duration on the total solid and consumers’ preference. The higher the percentage of the salt addition and the longer the pressure duration will be, the higher total solids and fat content will be produced, but the less consumers’ preference will be. |
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| Kata kunci | Keju, total padatan, kadar lemak, organoleptik. |
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| Pembimbing 1 | Dr. TRiana Setyawardani S.Pt. MP |
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| Pembimbing 2 | Ir. Triana Yuni Astuti, MP |
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| Pembimbing 3 | |
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| Tahun | 2016 |
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| Jumlah Halaman | 12 |
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| Tgl. Entri | 2016-07-28 11:12:27.446013 |
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