Artikel Ilmiah : D1E011211 a.n. DIMAS APRILIANTO
| NIM | D1E011211 |
|---|---|
| Namamhs | DIMAS APRILIANTO |
| Judul Artikel | JUMLAH BAKTERI ASAM LAKTAT DAN TOTAL ASAM TERTITRASI DENGAN PENAMBAHAN LEVEL STARTER PADA CURD KEJU COTTAGE SUSU KAMBING |
| Abstrak (Bhs. Indonesia) | ABSTRAK Penelitian bertujuan mengkaji pengaruh starter dengan level yang berbeda terhadap jumlah bakteri asam laktat dan total asam tertitrasi curd keju cottage. Penelitian dilakukan secara eksperimental mulai tanggal 6 Oktober sampai 28 November 2015 di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan Universitas Jenderal Soedirman. Materi yang digunakan pada penelitian adalah susu kambing sebanyak 18 liter dari Pegumas Gumelar, Rennet 1,08 ml dan bakteri Lactobacillus plantarum TW 14 biakan murni. Peubah yang diukur dalam penelitian ini adalah jumlah BAL dan Total Asam Tertitrasi (TAT). Rancangan percobaan yang digunakan dalam pengujian BAL dan TAT adalah Rancangan Acak Lengkap (RAL) dengan 3 perlakuan dan 6 ulangan. Perlakuan yang diuji sebagai berikut : R1 (Starter dengan level 5%), R2 (Starter dengan level 10%), R3 (Starter dengan level 15%). Hasil analisis variansi menunjukan bahwa perlakuan tidak berpengaruh nyata (P > 0,05) terhadap jumlah BAL dan TAT keju cottage. Hasil penelitian BAL menunjukan bahwa R1 level 5% memiliki rataan jumlah BAL yakni 8,95 x 109 log cfu/g R2 level 10% memiliki rataan jumlah BAL yakni 9,08 x 109 log cfu/g dan R3 level 15% memiliki rataan jumah BAL 9,09 x 109 log cfu/g. Hasil penelitian TAT menunjukan bahwa R1 level 5% memiliki nilai 2,58% R2 level 10% memiliki nilai 2,79% dan R3 level 15% memiliki nilai 2,83%. Kesimpulan dari penelitian adalah penambahan level starter yaitu 5%, 10% dan 15% menghasilkan jumlah BAL dan TAT yang relatif sama. |
| Abtrak (Bhs. Inggris) | ABSTRACT Total Lactic Acid Bacteria and Total Acid Titration as the effect of Starter Addition on Goat Milk Curd Cottage Cheese, was held from October 6th to November 28th, 2015 at The Animal product Technology Laboratory, Animal Husbandry Faculty, University of Jenderal Soedirman, Purwokerto. The study aimed to assess the effect of starter with the different levels on the total number of lactic acid bacteria and total acid titration of curd cottage cheese. The study was carried out experimentally. The Materials used in the study are the goat milk as much as 18 liters from Pegumas Gumelar, 1.08 ml of rennet and pure culture of Lactobacillus plantarum TW 14 bacteria. The parameters measured in this study were the number of LAB and TAT. The experimental design used in the testing of LAB and TAT was completely randomized design with three treatments and six replications. The treatments were as follows : R1 (Starter with a level of 5%), R2 (Starter with a level of 10%) and R3 (Starter with a level of 15%). The results showed that effect of the treatment was not significant (P>0.05) on the amount of LAB and TAT of cottage cheese. The LAB research results showed that the R1 level of 5% had the average of 8.95 x 109 log cfu/g while the R2 level of 10% had the mean of 9.08 x 109 log cfu/g and R3 had of the mean value 15% total LAB 9.09 x 109 log cfu/g. The results of the study showed that TAT of R1 at the level of 5% had a mean value of 2.58% while the 10% level (R2) had a mean value of 2.79% and the 15% level (R3) had a mean value of 2.83%. The conclusion of the study is, the addition of starter at a level of 5%, 10% and 15% produce the same amount of LAB and TAT |
| Kata kunci | Bakteri asam laktat, asam tertitrasi, curd keju, starter |
| Pembimbing 1 | Dr. Triana Setyawardani S.Pt., MP |
| Pembimbing 2 | Dr. sc. agr. Ir. H. R. Singgih Sugeng S.,MP |
| Pembimbing 3 | |
| Tahun | 2016 |
| Jumlah Halaman | 8 |
| Tgl. Entri | 2016-11-11 03:11:16.525837 |