| NIM | D1E013096 |
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| Namamhs | RHENDA KASIH LESTARI |
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| Judul Artikel | PENGARUH PENAMBAHAN EKSTRAK RIMPANG KUNYIT (Curcuma domestica Val.) TERHADAP TOTAL PADATAN, TOTAL ASAM LAKTAT DAN pH YOGURT SUSU SAPI |
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| Abstrak (Bhs. Indonesia) | Penelitian berjudul “Pengaruh Penambahan Ekstrak Rimpang Kunyit (Curcuma domestica Val.) terhadap Total Padatan, Total Asam Laktat dan pH Yogurt Susu Sapi” dilaksanakan pada 3 Juni sampai 7 Juni 2017. Materi yang digunakan dalam penelitian ini adalah Rimpang Kunyit yang berasal dari Kuningan, susu sapi 5 liter, kultur starter YogourmetTM Ls-9230 (Lyo San inc) 5 g. Metode penelitian adalah eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu P1 = Susu Sapi 97.5% + Ekstrak Rimpang Kunyit 2.5% , P2 = Susu Sapi 95% + Ekstrak Rimpang Kunyit 5% , P3 = Susu Sapi 92.5%+ Ekstrak Rimpang Kunyit 7.5%, dan P4 = Susu Sapi 90% + Ekstrak Rimpang Kunyit 10%. Setiap perlakuan diulang sebanyak 5 kali. Data dianalisis menggunakan analisis variansi dan dilanjutkan dengan uji Orthogonal Polynomial. Hasil penelitian menunjukkan bahwa perlakuan berpengaruh sangat nyata (P<0,01) terhadap total asam laktat dalam kurva respon linier dengan persamaan Y = 1.1673 - 0.022896 X , koefisien korelasi (r) = 0,8423 dan koefisien determinasi (R²) = 70,95%. Perlakuan berpengaruh tidak nyata (P>0,05) pada tolal padatan dan pH. Kesimpulan penelitian ini penambahan ekstrak rimpang kunyit dengan persentase 2.5% sampai dengan 10% pada yogurt susu sapi menghasilkan nilai total padatan dan pH yang relatif sama, dan menurunkan total asam laktat, sehingga taraf terbaik penambahan ekstrak rimpang kunyit adalah sebanyak 2.5%. |
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| Abtrak (Bhs. Inggris) | The research entitled " The Influence of Addition of The Turmeric Rhizome Extract (Curuma domestica Val.) Total Solids, Total lactic acid and pH Yogurt Cow’s Milk " was done from June 3th to June 7th 2017. The material used in this research is Turmeric Rhizome from Kuningan, Cow milk 5 liters, starter culture YogourmetTM Ls-9230 (Lyo San inc) 5 g. The experimental method was Randomized Complete Randomized Design with 4 treatments: P1 = Cow Milk 97.5% + Turmeric Rhizome Extract 2.5%, P2 = Cow Milk 95% + Turmeric Rhizome Estract 5%, P3 = Cow Milk 92.5% + Turmeric Rhizome Extract 7.5%, and P4 = Cow Milk 90% + Turmeric Rhizome Extract 10%. Each treatment was repeated 5 times. Data were analyzed using variance analysis and followed by Orthogonal Polynomial test. The results showed that the treatment had a very significant effect (P <0.01) on the total lactic acid in the linear response curve with the equation Y = 1.1673 - 0.022896 X, the correlation coefficient (r) = 0.8423 and the coefficient of determination (R²) = 70, 95%. Treatment was not significant (P> 0,05) on total solid and pH. The conclusion of this research is the addition of rhizome extract of turmeric with the percentage of 2.5% to 10% in cow’s milk yogurt produce the value of total solid and pH of the same relative, and lower total lactic acid, so that the best level of addition of turmeric rhizome extract is 2.5% |
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| Kata kunci | Yogurt, Turmeric, Total Solids, Total Lactic Acid, 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 | 6 |
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| Tgl. Entri | 2017-08-06 07:03:18.187041 |
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