| NIM | D1E013026 |
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| Namamhs | WINDIARTI SETYO PAMUJI |
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| Judul Artikel | KADAR PROTEIN DAN AIR TAHU SUSU DENGAN PENGASAM JERUK NIPIS (Citrus aurantifolia) SELAMA PENYIMPANAN DINGIN |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengkaji pengaruh lama penyimpanan dingin tahu susu yang dibuat dengan pengasam jeruk nipis terhadap kadar protein dan air. Penelitian di mulai tanggal 4 April - 4 Mei 2018. Materi yang digunakan meliputi bahan dan alat seperti susu sapi, dan jeruk nipis. Penelitian menggunakan metode eksperimen dengan rancangan acak lengkap (RAL). Terdapat lima perlakuan lama penyimpanan dingin yaitu P0 (tanpa disimpan), P1 (disimpan 2 hari), P2 (disimpan 4 hari), P3 (disimpan 6 hari) dan P4 (disimpan 8 hari) setiap perlakuan diulang empat kali. Variabel yang diukur adalah kadar protein dan kadar air. Data yang diperoleh dianalisis menggunakan analisis variansi dan uji lanjut Beda Nyata Jujur (BNJ). Hasil analisis variansi menunjukkan bahwa penyimpanan dingin tahu susu memberikan pengaruh sangat nyata (P<0,01) terhadap kadar protein dan kadar air. Rataan kadar protein tahu susu yaitu P0 18,28%, P1 16,22%, P2 15,28 %, P3 12,97% dan P4 11,02%. Rataan kadar air tahu susu yaitu P0 55,65%, P1 49,19%, P2 45,96%, P3 40,59% dan P4 33,53%. Perlakuan berbeda sangat nyata (P<0,01) terhadap kadar protein dan air tahu susu antara penyimpanan 0 hari (tanpa disimpan) dengan 6 dan 8 hari. Kesimpulan, penyimpanan tahu susu pada suhu dingin selama 8 hari terjadi penurunan kadar protein dan kadar air. |
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| Abtrak (Bhs. Inggris) | This research aims to examine the effect of long periods of cold storage of milk tofu using lime acid toward the protein and water levels. This research was started on April 4 - May 4, 2018. The materials used were cow milk, dan lime. The research used experimental method with completely randomized design (CRD). There were five cold storage duration treatments, P0 (without storage), P1 (2 days storage), P2 (4 days storage), P3 (6 days storage) and P4 (8 days storage) each treatments was four times. The variables measured were protein and water levels. The obtained data were analyzed using analysis of variance and further testing of Honest Real Difference (HRD). The results of the analysis of variance showed that cold storage of milk tofu had a very significant effect (P <0.01) on protein and water levels. The average protein levels of milk tofu were P0 18.28%, P1 16.22%, P2 15.28%, P3 12.97% and P4 11.02%. The average milk tofu water levels were P0 55.65%, P1 49.19%, P2 45.96%, P3 40.59% and P4 33.53%. The treatments were significantly different (P <0.01) toward protein level and milk tofu between 0 days storage (without stored) with 6 and 8 days storage, significantly different (P <0.05) between 0 days storage (without stored) and 4 days storage, and not significantly different (P> 0.05) between 0 days storage (without stored) and 2 days storage. In conclusion, the storage of milk tofu at cold temperatures for 8 days decreased the protein and water levels. |
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| Kata kunci | Tahu susu, kadar protein, kadar air |
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| Pembimbing 1 | Dr. Triana Setyawardani, S.Pt, M.P |
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| Pembimbing 2 | Ir. Mardiati Sulistyowati, M.P |
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| Pembimbing 3 | |
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| Tahun | 2018 |
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| Jumlah Halaman | 5 |
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| Tgl. Entri | 2018-08-15 12:31:58.074606 |
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