Artikel Ilmiah : D1E012126 a.n. AGIL MAULANA MAHATIR
| NIM | D1E012126 |
|---|---|
| Namamhs | AGIL MAULANA MAHATIR |
| Judul Artikel | PENGARUH PENAMBAHAN SUSU SKIM PADA PEMBUATAN BAKSO DAGING AYAM TERHADAP KUALITAS KADAR PROTEIN DAN KADAR AIR |
| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui pengaruh penambahan susu skim terhadap kadar protein dan kadar air bakso daging ayam. Pengujian kadar protein dan kadar air menggunakan Rancangan Acak Lengkap dengan 3 perlakuan yaitu ; P0 : Adonan bakso dengan susu skim 2%, P1 : Adonan bakso dengan susu skim 4%, P2 : Adonan bakso dengan susu skim 6%. Seluruh perlakuan yang dianalisa diulang sebanyak 6 kali. Data dianalisis dengan analisis variansi, dan uji lanjut Orthogonal Polinomial. Hasil Penelitian menunjukan bahwa pembuatan bakso daging ayam dengan penambahan susu skim berpengaruh tidak nyata (P> 0,05) terhadap kadar protein, tetapi cenderung naik kadar proteinnya. Pembuatan bakso daging ayam dengan penambahan susu skim berpengaruh tidak nyata (P > 0,05) terhadap kadar air, tetapi cenderung turun kadar airnya. Kesimpulan, yaitu bakso daging ayam yang dibuat dengan penambahan susu skim menghasilkan kadar protein dan kadar air yang sama. |
| Abtrak (Bhs. Inggris) | The study aims to determine the effect of the addition of skim milk to protein content and water content of meatball chicken. Testing the protein content and water content using a Completely Randomized Design with 3 treatments namely; P0: Meatball dough with skim milk 2%, P1: Meatball dough with skim milk 4%, P2: Meatball dough with 6% skim milk. All treatments analyzed were repeated 6 times. Data were analyzed with analysis of variance, and Orthogonal Polynomial further tests. The results showed that making chicken meatballs with the addition of skim milk had no significant effect (P> 0.05) on protein content, but tended to increase in protein content. Chicken meatball making with the addition of skim milk has no significant effect (P> 0.05) on water content, but tends to decrease in water content. Conclusion, namely chicken meatballs made with the addition of skim milk produce the same protein content and water content. |
| Kata kunci | Bakso, Daging ayam, Susu Skim, Kadar Protein, Kadar Air |
| Pembimbing 1 | Ir. Kusuma Widayaka, MS |
| Pembimbing 2 | Dr. Ir. Agustinus Hantoro Djoko Rahardjo, MP |
| Pembimbing 3 | |
| Tahun | 2019 |
| Jumlah Halaman | 4 |
| Tgl. Entri | 2019-08-18 23:01:50.566415 |