Artikel Ilmiah : D1A016162 a.n. USWATUN KHASANAH
| NIM | D1A016162 |
|---|---|
| Namamhs | USWATUN KHASANAH |
| Judul Artikel | PENGARUH LAMA PENYIMPANAN DINGIN TERHADAP TOTAL BAKTERI ASAM LAKTAT (BAL) DAN KADAR ASAM LAKTAT KEFIR SUSU-KOLOSTRUM SAPI (Effect Of Cold Storage Duration Of Total Lactic Acid Bacteria (LAB) And Lactic Acid Content Of Milk-Colostrum Kefir) |
| Abstrak (Bhs. Indonesia) | Penelitian berjudul Pengaruh Lama Penyimpanan Dingin Terhadap Total Bakteri Asam Laktat (BAL) dan Kadar Asam Laktat Kefir Susu-Kolostrum Sapi dilakukan pada tanggal 6-23 Januari 2020. Penelitian ini bertujuan untuk mengetahui pengaruh lama penyimpanan dingin terhadap total BAL dan kadar asam laktat kefir susu-kolostrum sapi dengan waktu simpan sampai 12 hari. Materi yang digunakan dalam penelitian ini adalah susu sapi sebanyak 2,5 liter, kolostrum sapi 2,5 liter, biji kefir 250 gram, aquades 5 liter, NaCl 0,85%, NaOH 0,1 N, media MRSA 122,76 gr, dan Indikator Phenolptalien (PP) 1%. Metode penelitian menggunakan metode experimen dengan Rancangan Acak Lengkap (RAL) menggunakan 5 perlakuan dan setiap perlakuan terdiri dari 4 ulangan. Perlakuan penelitian yaitu kefir susu-kolostrum sapi disimpan dingin dengan P0 penyimpanan 0 hari (sebagai kontrol), P1 penyimpanan 3 hari, P2 penyimpanan 6 hari, P3 penyimpanan 9 hari, P4 penyimpanan 12 hari. Variabel yang diukur dalam penelitian ini adalah total BAL (cfu/ml) dan kadar asam laktat (%). Data yang diperoleh kemudian dianalisis dengan ANAVA dan dilanjutkan dengan uji ortogonal polinomial. Hasil penelitian menunjukkan lama penyimpanan sampai hari ke 12 terhadap total BAL rataan yang dihasilkan sebesar 9,70±0,13 log cfu/ml sampai dengan 9,46±0,20 log cfu/ml. Rataan hasil pengujian kadar asam laktat sebesar 1,08±0,08% sampai dengan 1,19±0,06%. Analisis variansi menunjukkan bahwa lama penyimpanan sampai hari ke 12 pada kefir susu-kolostrum sapi berpengaruh nyata (P<0,05) terhadap total BAL dengan persamaan y = -0,0013x4+0,0305x3-0,2173x2+0,4737x+9,7 dan R² = 46,43%, dan berpengaruh sangat nyata (P<0,01) terhadap kadar asam laktat dengan persamaan yaitu y = -9E-05x4+0,0016x3-0,0053x2+0,0014x+1,0825 dan R2 = 54,41%. Berdasarkan hasil tersebut dapat disimpulkan bahwa lama penyimpanan dingin sampai dua belas hari pada kefir susu-kolostrum sapi menyebabkan total BAL dan kadar asam laktat menurun. |
| Abtrak (Bhs. Inggris) | The study entitled The Effect of Cold Storage Duration on Total Lactic Acid Bacteria (LAB) and Lactic Acid Content of Milk-Colostrum of Cow was conducted on 6-23 January 2020. This study aims to determine the effect of cold storage duration on total LAB and Lactic acid content of milk-colostrum kefir cow up to 12 days. The material used in this study was 2.5 liters of cow's milk, 2.5 liters of cow colostrum, 250 grams of kefir seeds, 5 liters of distilled water, 0.85% NaCl, 0.1 N NaOH, 122.76 gr MRSA media, and 1% Phenolptalien Indicator (PP). The research method uses the experimental method with a completely randomized design (CRD) using 5 treatments and each treatment consists of 4 replications. The research treatments were cow's milk-colostrum kefir kept cold with P0 storage for 0 days (as a control), P1 storage for 3 days, P2 storage for 6 days, P3 storage for 9 days, P4 for storage for 12 days. The variables measured in this study were total LAB (cfu / ml) and lactic acid content (%). The data obtained were then analyzed with ANAVA and continued with the orthogonal polynomial test. The results showed storage time up to twelve days of the total BAL produced was 9.70 ± 0.13 log cfu / ml to 9.46 ± 0.20 log cfu / ml. The average test results of lactic acid content were 1.08 ± 0.08% to 1.19 ± 0.06%. Analysis of variance showed that the length of storage up to twelve days on cow-colostrum milk kefir had a significant effect (P <0.05) on total LAB with the equation y = -0.0013x4 + 0.0305x3-0.2173x2 + 0.4737x + 9 , 7 and R² = 46.43%, and have a very significant effect (P <0.01) on lactic acid content with the equation y = -9E-05x4 + 0.0016x3-0.0053x2 + 0.0014x + 1.0825 and R2 = 54.41%. Based on these results it can be concluded that the length of cold storage up to twelve days in cow milk-colostrum kefir causes total LAB and lactic acid content to decrease. |
| Kata kunci | susu sapi, kolostrum sapi, kefir, total BAL, kadar asam laktatcow's milk, cow colostrum, kefir, total LAB, lactic acid content |
| Pembimbing 1 | Dr. Triana Setyawardani S.Pt, M.P |
| Pembimbing 2 | Juni Sumarmono P.hd |
| Pembimbing 3 | |
| Tahun | 2020 |
| Jumlah Halaman | 8 |
| Tgl. Entri | 2020-05-09 10:31:25.42872 |