| NIM | D1E013157 |
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| Namamhs | TSANY WIDIA ASTUTI |
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| Judul Artikel | KADAR LEMAK DAN PENILAIAN SENSORI DADIH SUSU KAMBING DENGAN PENAMBAHAN SKIM YANG BERBEDA |
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| Abstrak (Bhs. Indonesia) | Tujuan penelitian ini adalah mengetahui kadar lemak dan penilaian sensori dadih susu kambing dengan penambahan skim yang berbeda. Materi yang digunakan dalam penelitian ini adalah susu kambing PE 11 liter, bambu 24 ruas, daun pisang 24 lembar, susu skim 3400 gram, karet gelang 24 buah dan petrolium benzene 200 ml. Metode yang digunakan adalah metode experimental menggunakan Rancangan Acak Lengkap (RAL) untuk pengukuran kadar lemak dan Rancangan Acak Kelompok (RAK) untuk penilaian sensori dengan 4 perlakuan dan 5 kali ulangan. Penambahan susu skim sebagai perlakuan, terdiri atas 4 taraf yaitu A0 = 0%, A1 = 2%, A2 = 4%, dan A3 = 6%. Variabel yang diamati adalah kadar lemak dan penilaian sensori. Data yang diperoleh dianalisis menggunakan analisis variansi dan dilanjutkan dengan uji Orthogonal Polynomial. Hasil analisis variansi menunjukkan bahwa penambahan skim sampai dengan taraf 6% berpengaruh nyata (P<0,05) terhadap kadar lemak dan berpengaruh sangat nyata (P>0,01) terhadap penilaian sensori. Rataan kadar lemak A0 , A1, A2 dan A3 masing-masing 5,78%; 6,08%; 6,13% dan 6,94%. Hasil uji lanjut membentuk persamaan kadar lemak Y= 0.1760-4.32863x (r=0,62). Kesimpulan dari penelitian ini adalah penambahan susu skim pada dadih susu kambing sampai taraf 6% dapat meningkatkan kadar lemak tertinggi yaitu 6,94% dan penilaian sensori (warna, rasa dan tekstur) terbaik. |
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| Abtrak (Bhs. Inggris) | The purpose of this research was the rate of fat and sensory assessment of the dadih milk of goat by adding the different skim. The material in this research used the milk of goat PE 11 liter, bamboo 20 items, banana leave 10 sheets, skim milk 3400 gram, rubber sheets 24 items and petrolieum benzene 200 ml. The method in this research used experimental method by using the Complete Random Design (RAL) to measure the rate of fat and Group Random Design (RAK) for the sensory assessment with 4 treatment and 5 time repetition. Adding the skim milk as treatment consisted of 4 rate that were A0 = 0%, A1= 2%, A2=4%, and A3 =6%. Variable that had been researched was the rate of fat and sensory assessment. Data that had been obtained was analyzed by using the variance analysis and continued with test of Orthogonal Polynomial. The result of variance analysis showed that the adding of skim until 6% rate gave the real effect (P<0.05) to the rate of fat and gave very real effect (P>0.01) to the sensory assessment. The average of fat rate A), A1, A2 and A3 were 5.78%; 6.08%; 6.13%and 6.94%. The result of subsequent test formed the similarity of the fat rate Y=0.1760 – 4.32863x (r=0.62). The conclusion from this research was the adding of skim milk in the dadih milk of goat until 6% rate it could increase the fat rate was 6,94% and sensory assessment (color, taste, and texture) these were greatest. |
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| Kata kunci | susu skim, dadih, susu kambing, kadar lemak, penilaian sensori |
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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 | 2017 |
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| Jumlah Halaman | 10 |
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| Tgl. Entri | 2017-04-25 18:23:08.584099 |
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