| NIM | D1E012151 |
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| Namamhs | WAHYONO AGUNG NUGROHO |
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| Judul Artikel | KADAR PROTEIN DAN KESTABILAN BUIH TEPUNG PUTIH TELUR PADA METODE FREEZE DRAYING DENGAN LAMA FERMENTASI YANG BERBEDA |
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| Abstrak (Bhs. Indonesia) | Tujuan penelitian untuk mengkaji pengaruh lama fermentasi terhadap kadar protein dan kestabialan buih tepung putih telur yang dibuat menggunakan metode freeze drying. Pengambilan data dilaksanakan mulai 12 Juli 2016 sampai 10 Agustus 2016 bertempat di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan, Laboratorium Kimia Organik Fakultas Matematika, dan Laboratarium Riset Universitas Jenderal Soedirman Purwokerto. Penelitian menggunakan metode experiment menggunakan desain Rancangan Acak Lengkap. P1 : lama fermentasi 3 jam, P2 : lama fermentasi 6 jam, P3 : lama fermentasi 9 jam dan P4 : lama fermentasi 12 jam.Setiap perlakuan diulang lima kali. Data yang diperoleh dianalisis variansi dan dilanjutkan uji orthogonal polynomial bila perlakuan berbeda nyata. Hasil perlakuan menunjukan bahwa lama fermentasi pengaruh sangat nyata (P<0.01) terhadap kadar protein tepung dan kestabilan buih tepung putih telur. Hasil uji lanjut orthogonal polynomial menunjukkan bahwa makin lama fermentasi meningkatkan kadar protein namun kestabilan buih tepung putih telur menurun, masing-masing mengikuti persamaan garis Y = 12,33 + 3,43X (r = 0,99) dan Y = 90,26 - 0,49X (r = 0,86). Kesimpulan dari penelitian adalah semakin lama fermentasi putih telur menggunakan Saacharomyces cereviceae meningkatkan kadar protein tepung putih telur namun menurunkan kestabilan buih |
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| Abtrak (Bhs. Inggris) | The purpose of this experiment to investigate effects of fermentation time on protein content and foam stabillity egg white powder that processed by freeze drying method. Researched was implemented from July 12nd to August 10th 2016 in Animal Production Laboratory of Animal Science Faculty, Organic Chemistry Laboratory of Mathematics and Natural Sciences Faculty, and Research laboratory of Jenderal Soedirman University Purwokerto. Experimental method was used the design Completely Randomized Design, as the treatment is fermentation time P1 = 3 hours’ fermentation, P2 = 6 hours’ fermentation, P3 = 9 hours’ fermentation and P4 = 12 hours’ fermentation. Each treatments were replicated five times data analyzed using variance analysis and polynomial orthogonal test if on treatment sicnificant or highly significant effect. The result showed that fermentation time highly sicnificant effect (P<0.01) on protein contentand foam stability of egg white powder. The result of Orthogonal polynomial test on protein content increase while foam stabillity decrease, each followed equation Y = 12,33 + 3,43X (r = 0,99), and Y = 90,26 - 0,49X (r = 0,86). The conclusion, different fermentation time egg white by Saccharimyces cereviceae were to be continued incresing protein content and it decrease foam stabillity. |
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| Kata kunci | Fermentasi, Tepung Putih Telur, Kadar Protein, Kestabilan Buih |
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| Pembimbing 1 | Dr. sc.agr. Ir. H. R. Singgih Sugeng Santoso, MP |
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| Pembimbing 2 | Ir. Mardiati Sulistyowati, MP |
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| Pembimbing 3 | |
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| Tahun | 2017 |
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| Jumlah Halaman | 5 |
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| Tgl. Entri | 2017-02-10 07:09:04.157895 |
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