| NIM | D1A015075 |
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| Namamhs | RIZKI PRASETYA |
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| Judul Artikel | TOTAL BAKTERI ASAM LAKTAT DAN KADAR ASAM LAKTAT YOGURT BUNGA TELANG (Clitoria ternatea Linn.) PADA LAMA PENYIMPANAN SUHU DINGIN |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui pengaruh lama penyimpanan suhu dingin terhadap total BAL dan kadar asamlaktat yogurt bunga telangdan mengetahui penyimpanan terbaik. Penelitian telah dilaksanakan pada tanggal 17Oktober 2018 sampai dengan 25 Februari 2019, di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Bahan penelitian adalah susu sapi 20l, starter komersial kering 5g, susu skim 100g, bunga telang 50g, MRSA 75,36g, NaOH, indikator PP 1% dan aquades. Penelitian dilaksanakan dengan metode eksperimen menggunakan rancangan acak lengkap (RAL).Perlakuan yang diuji R0 (tanpa penyimpanan), R1 (lama penyimpanan suhu dingin 5 hari), R2 (lama penyimpanan suhu dingin 10 hari), R3 (lama penyimpanan suhu dingin 15 hari) dan R4 (lama penyimpanan suhu dingin 20 hari), setiap perlakuan diulang sebanyak 4 kali. Variabel yang diukur adalah total BAL (log CFU/ml) dan kadar asamlaktat (%) yogurt bunga telang. Hasil rataan total BAL antara 9,06 ±0,02hingga 9,39 ±0,03log CFU/ml. Rataan kadar asam laktat sebesar 1,08% dari 0.96% ±0,03hingga 1,17% ±0,03. Hasil analisis variansi menunjukkan bahwa lama penyimpanan pada suhu dingin berpengaruh sangat nyata (P<0,01) terhadap total BALdan kadar asam laktat. Hasil uji ortogonal polinomial total BAL ditunjukkan dengan persamaan garis Y= 9,07+0,01x dengan R2= 39%, sedangkan kadar asam laktat dengan persamaan garis Y= 0,01 + 0,0001x dengan R2= 35%. Simpulan penelitian adalah total BAL meningkat sampai hari ke 15 penyimpanan dingindankadar asam laktat meningkat sampai 10 hari masa penyimpanan dingin, dengan penyimpanan terbaik 15 hari. |
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| Abtrak (Bhs. Inggris) | The aim of this study was to determine the effect of cold storage time on total LAB and lactic acid levels of butterfly pea yogurt and find out the best storage of total LAB and lactic acid levels of butterfly pea yogurt. The research was conducted on October 17, 2018 until February 25, 2019, at the Laboratory of Technology Animal Production, Faculty of Animal Husbandry, Jenderal Soedirman University, Purwokerto. The research materials were 20l of milk, 5g dry commercial starter, 100g skim milk, 50gbutterfly pea, 75,36g MRSA, NaOH, PP indicator 1% and aquades. The study was carry out by the experimental method using a completely randomized design (CRD). The treatments R0 (without storage), R1 (5 days storage), R2 (10 days storage), R3 (15 days storage) and R4 (20 days storage), each the treatment was repeated 4 times. The measured variables were total LAB and lactic acid levels of butterfly pea yogurt. The total LAB results ranged from 9.06 ± 0.02 to 9.39 ± 0.03 log CFU/ml. The average lactic acid level was 1.08% from 0.96% ± 0.03 to 1.17% ± 0.03. The results showed that cold storage time had highly significant (P <0.01) on total LAB and lactic acid levels. The orthogonal polynomials results of total LAB are indicated by the line equation Y = 9.07 + 0.01x with R2 = 39%, while the levels of lactic acid with the line equation Y = 0.01 + 0.0001x with R2 = 35%. Conclusion, the total LAB increased to 15th days storage, and lactic acid levels increased to 10 days storage with the best storage at 15 days. |
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| Kata kunci | Total BAL, kadar asam laktat, yogurt, bunga telang, lama penyimpanan suhu dingin, penyimpanan terbaik. |
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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 | 2019 |
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| Jumlah Halaman | 10 |
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| Tgl. Entri | 2019-08-15 15:46:55.684532 |
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