| NIM | D1E014106 |
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| Namamhs | NIKEN HERSA |
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| Judul Artikel | PENGARUH LAMA PENGGANTUNGAN PADA KONDISI SUHU TERKONTROL TERHADAP KADAR ASAM LAKTAT, pH DAN TOTAL PADATAN CONCENTRATED YOGHURT DARI SUSU SAPI |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui pengaruh lama penggantungan pada kondisi suhu terkontrol terhadap kadar asam laktat, pH, dan total padatan concentarted yoghurt dari susu sapi. Metode penelitian dilakukan secara eksperimen dengan lima perlakuan yaitu P1: 2 jam, P2: 4 jam, P3: 6 jam, P4: 8 jam, P5: 10 jam dan setiap perlakuan diulang sebanyak lima kali. Hasil penelitian menunjukkan bahwa lama penggantungan concentrated yoghurt tidak berpengaruh nyata (P>0,05) terhadap pH 3,22±0,052 tetapi sangat berpengaruh nyata (P<0,01) terhadap kadar asam laktat 1,56%±0,061 dan total padatan 21%±0,020. Kesimpulan, waktu penggantungan mempengaruhi kualitas concentrated yoghurt yang diukur terutama dari kadar asam laktat dan total padatan. Penggantungan selama 2 jam sudah menghasilkan kadar asam laktat 1,56%±0,061 dan total padatan 21%±0,020. |
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| Abtrak (Bhs. Inggris) | This research aims to study the effect of dripping time on lactic acid content, pH and total solids of concentrated yoghurt. This research was conducted experimentally, employing 5 treatments. The treatments were dripping time P1: 2 hours; P2: 4 hours; P3: 6 hours; P4: 8 hours; P5: 10 hours. Each treatments was repeated 5 times. Variables measured were lactic acid content, pH, and total solids of concentrated yoghurt. Data were analyzed by using a regression-correlation analysis. The result showed that dripping time of yoghurt has no significant effects (P>0,05) on pH, which was on average 3,22±0,052. Dripping time has significant effect (P<0,01) on lactic acid content, with average value of 1,56%±0,061, as well as on total solids, with average value of 21%±0,020. In conclusion, dripping time contributed to the changes in the characteristic of concentrated yoghurt, particularly its lactic acid and the total solids contents. Dripping yoghurt for 2 hours produced concentrated yoghurt with 1,56%±0,061 lactic acid and 21%±0,020 total solids content. |
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| Kata kunci | Concentrated yoghurt, Berge, Susu Sapi, pH, Kadar asam laktat, Total padatan. |
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| Pembimbing 1 | Ir. Juni Sumarmono, M.Sc. Ph.D |
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| Pembimbing 2 | Dr. Triana Setyawardani, S.Pt., MP |
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| Pembimbing 3 | |
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| Tahun | 2018 |
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| Jumlah Halaman | 8 |
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| Tgl. Entri | 2018-11-15 22:10:02.021551 |
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