Artikel Ilmiah : D1E014120 a.n. WAHYU NUR HIDAYAT
| NIM | D1E014120 |
|---|---|
| Namamhs | WAHYU NUR HIDAYAT |
| Judul Artikel | TOTAL PADATAN, pH, DAN YIELD TAHU SUSU DENGAN PENGASAM JERUK NIPIS (Citrus aurantifolia) SELAMA PENYIMPANAN DINGIN |
| Abstrak (Bhs. Indonesia) | Penelitian bertujuan mengkaji pengaruh lama penyimpanan dingin tahu susu dengan pengasam jeruk nipis terhadap total padatan, pH, dan yield. Penelitian dilaksanakan di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto pada tanggal 2 April sampai 25 April 2018. Materi yang digunakan adalah 20 liter susu sapi dan pengasam jeruk nipis sebanyak 400 ml. Penyimpanan tahu susu selama 0 hari (P0), 2 hari (P1), 4 hari (P2), 6 hari (P3) dan 8 hari (P4). Penelitian menggunakan metode eksperimen dan rancangan acak lengkap. Variabel yang diukur yaitu total padatan, pH, dan yield. Data dianalisis menggunakan analisis variansi dan dilanjutkan uji beda nyata jujur. Hasil penelitian penyimpanan dingin berpengaruh sangat nyata terhadap total padatan dan yield (P<0,01), serta berpengaruh nyata terhadap pH (P<0,05). Rataan total padatan yaitu P0 44,20±1,42%, P1 50,81±1,91%, P2 54,04±3,09%, P3 59,41±6,85%, P4 66,60±3,71% dan rataan pH yaitu P0 6,06±0,16, P1 6,25±0,15, P2 6,36±0,07, P3 6,37±0,11, P4 6,32±0,08 serta rataan yield yaitu P0 10±0%, P1 8,941±0,13%, P2 8,37±0,13%, P3 7,69±0,30% dan P4 7,07±0,88%. Total padatan tertinggi pada Penyimpanan 8 hari, pH lebih tinggi dari penyimpanan 0 hari tetapi lebih rendah dari penyimpanan 4 dan 6 hari. Yield tahu susu terendah pada penyimpanan 8 hari dibandingkan penyimpanan yang lainnya. |
| Abtrak (Bhs. Inggris) | The aim of this study was to examine the effect of cold storage time of milk tofu that was made with lemon juice on total solids, pH and yield. Data was carried out at the Animal Product Technology Laboratory, Faculty of Animal Science, Jenderal Soedirman University, Purwokerto on April 2 to April 25, 2018. The material used in the study were 20 liters of cow's milk and 400 ml of lemon juice. Storage of milk tofu was done with different lengths of time, that were stored for 0 days (P0), 2 days (P1), 4 days (P2), 6 days (P3) and 8 days (P4). The study used the experimental method and the experimental design used was a completely randomized design (CRD). The variables measured were total solids, pH, and yield of milk tofu. The data obtained were then analyzed using variance analysis and continued with a honestly significance difference (HSD). The results showed that the cold storage of milk tofu with lemon juice had a very significant effect on total solids and yield (P <0.01) and had a significant effect on pH (P <0.05). The average of total solids of milk tofu during cold storage were P0 44,20a±1,42%, P1 50,81ab±1,91%, P2 54,04bc±3,09%, P3 59,41cd±6,85%, P4 66,60d±3,71% and the average pH of milk tofu were P0 6,06a±0,16, P1 6,25ab±0,15, P2 6,36b±0,07, P3 6,37b±0,11, P4 6,32ab±0,08 and the average yield of milk tofu during cold storage were P0 10d±0%, P1 8,941c±0,13%, P2 8,37c±0,13%, P3 7,69ab±0,30% and P4 7,07a±0,88%. Storage of milk tofu for 8 days in cold storage produced the highest total solids, higher pH than 0-day storage but lower than 4 and 6 days of storage and yield of milk tofu got the lowest at 8 days of storage compared to storing other milk tofu. |
| Kata kunci | tahu susu, penyimpanan dingin, total padatan, pH, yield. |
| Pembimbing 1 | Dr. Triana Setyawardani, S.Pt, M.P |
| Pembimbing 2 | Ir. Mardiati Sulistyowati, M.P |
| Pembimbing 3 | |
| Tahun | 2019 |
| Jumlah Halaman | 8 |
| Tgl. Entri | 2019-02-11 20:59:51.370136 |