| NIM | D1E013201 |
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| Namamhs | DEDE BUDIMANSYAH |
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| Judul Artikel | PENGARUH PENAMBAHAN SUSU SKIM YANG BERBEDA PADA DADIH SUSU KAMBING TERHADAP KADAR PROTEIN, TOTAL PADATAN DAN pH |
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| Abstrak (Bhs. Indonesia) | Pengaruh penambahan susu skim yang berbeda pada dadih susu kambing terhadap kadar protein, total padatan dan pH. Penelitian ini bertujuan untuk mengkaji pengaruh penambahan jumlah susu skim yang berbeda pada dadih susu kambing terhadap kadar protein, total padatan dan pH. Penelitian dilaksanakan di Laboratorium Teknologi Hasil Ternak dan Laboratorium Ilmu Nutrisi dan Makanan Ternak dengan metode eksperimen. Rancangan yang digunakan yaitu rancangan acak lengkap (RAL). Terdapat empat perlakuan penambahan susu skim yaitu tanpa penambahan susu skim, penambahan susu skim 2%, 4% dan 6% dengan lima kali ulangan. Data yang diperoleh dianalisis menggunakan analisis variansi dan uji orthogonal polinomial. Hasil penelitian menunjukkan bahwa penambahan susu skim (2, 4 dan 6%), memberikan pengaruh nyata (P<0.05) terhadap kadar protein, berpengaruh sangat nyata (P<0.01) terhadap total padatan dan berpengaruh tidak nyata (P>0.05) terhadap pH. Rataan nilai kadar protein secara berurutan yaitu 5,359; 6,059; 6,467; 6,827%; nilai total padatan secara berurutan yaitu 14,92; 18,50; 19,25; 20,82%; nilai pH secara berurutan yaitu 5,2; 5,32; 5,18; 5,08. Kesimpulan, penambahan susu skim sampai dengan taraf 6% meningkatkan kadar protein, total padatan dan menurunkan pH dadih susu kambing. |
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| Abtrak (Bhs. Inggris) | Effect of different skim milk addition on protein content, total solids and pH of dadih goat milk. Purpose of the research was to study the effect of different levels of skim milk on protein content, total solids and pH of dadih goat milk. Research was conducted in Postharvest Technology Laboratory and Animal Nutrition Laboratory using experimental method. A pattern using completely randomized design (CRD) was used. Treatments included: no addition skim milk, addition 2%, 4% and 6% skim milk with 5 replications. Data was analyzed by variance analysis and continued by orthogonal polynomial. The results showed that addition skim milk ( 2%, 4%, 6%) have significant effect (P<0.05) on protein content, highly significant effect on total solid (P<0.01) and have no significant on pH (P>0.05). The average of protein content were 5,359; 6,059; 6,467; 6,827%, respectively. The average of total solid were 14,92; 18,50; 19,25; 20,82%. The average of pH were 5,2; 5,32; 5,18; 5,08%, respectively. In the concluding, addition skim milk up to 6% causes the increasing protein content, total solid, and decreasing pH of dadih goat milk. |
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| Kata kunci | susu skim, dadih susu kambing, kadar protein, total padatan, pH. |
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| Pembimbing 1 | Dr. Triana Setyawardani, S.Pt., MP |
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| Pembimbing 2 | Ir. Pramono Soediarto, M.Si |
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| Pembimbing 3 | |
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| Tahun | 2017 |
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| Jumlah Halaman | 9 |
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| Tgl. Entri | 2017-04-14 15:48:17.954904 |
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