| NIM | D1A017060 |
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| Namamhs | NOPVA AGUSTINA |
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| Judul Artikel | PENGARUH JENIS SUSU TERHADAP NILAI PH, TOTAL ASAM TERTITRASI DAN WARNA KEFIR YANG DIBUAT DENGAN KULTUR STARTER KERING |
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| Abstrak (Bhs. Indonesia) | Penelitian berjudul “Pengaruh Jenis Susu Terhadap Nilai pH, Total Asam Tertitrasi dan Warna Kefir Yang Dibuat Dengan Kultur Starter Kering”.Penelitian dilaksanakan di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman tanggal 15 Februari sampai 26 Februari 2021.Tujuan penelitian untuk mengetahui pengaruh jenis susu yang berbeda terhadap nilai pH,total asam tertitrasi dan warna kefir. Materi penelitian yang digunakan meliputi susu sapi segar yang dipasteurisasi 2 liter, susu sapi komersial (full fat) 2 liter, susu sapi komersial (low fat) 2 liter, susu kambing segar dipasteurisasi 2 liter , susu campuran (sapi dan kambing perbandingan 1:1) 2 liter, kultur starter kering , NaOH 0,1 N dan indikator phenolphthalein.Rancanganpenelitianyangdigunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan.Uji lanjut yang digunakan menggunakan Uji Beda Nyata Jujur (BNJ).Terdapat 4 ulangandalam setiap perlakuan dengan masing-masing ulangan terdiri atas 500 ml susu . Perlakuan yang digunakan pada penelitian ini P1: susu sapi segar pasteurisasi, P2 :susu sapi komersial (full fat), P3: susu sapi komersial (low fat), P4: susu kambing segar pasteurisasi dan P5 : susu campuran(sapi dan kambing perbandingan 1:1). Hasil penelitian menunjukan jenis susu yang berbeda pada pembuatan kefir starter kering mampu memberikan pengaruh berbeda nyata (P<0,05) terhadap nilai pH. Nilai rataan nilai pH kefir starter kering tertinggi terdapat pada perlakuan susu kambing pasteurisasi (P4) yaitu 4,55. Nilai pH terendah terdapat pada perlakuan susu sapi komersial (low fat) (P3) yaitu 4,32. Jenis susu yang berbeda pada pembuatan kefir starter kering tidak memberikan pengaruh berbeda nyata (P>0,05) terhadap nilai total asam tertitrasi kefir. Nilai rataan total asam tertitasi kefir starter kering tertinggi terdapat pada perlakuan susu kambing pasteurisasi (P4) yaitu 1,35% . Nilai total asam tertitrasi terendah terdapat pada perlakuan susu sapi segar pasteurisasi (P1) dan susu sapi komersial (full fat) (P2) yaitu 1,14%. Jenis susu yang berbeda pada pembuatan kefir starter kering mampu memberikan pengaruh berbeda nyata (P<0,05) terhadap warna. Nilai rataan warna kefir starter kering tertinggi terdapat pada perlakuan susu kambing pasteurisasi (P4) yaitu 45,47. Nilai warna terendah terdapat pada perlakuan susu sapi segar pasteurisasi (P1) yaitu 33,78.Kesimpulan penelitian inimenyatakanbahwapengaruh jenis susu berpengaruh terhadap nilai pH dan warna tetapi tidak untuk total asam tertitrasi.
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| Abtrak (Bhs. Inggris) | The study was titled "The Influence of Milk Type on pH Value, Total Acid Concentration and Kefir Color Made With Dry Starter Culture". The research was conducted at the Livestock Products Technology Laboratory, Faculty of Animal Husbandry, Jenderal Soedirman University from February 15 to February 26, 2021. The purpose of the study was to determine the influence of different types of milk on the value of pH, total acid and kefir color.The research materials used include pasteurized fresh cow's milk 2 liters, commercial cow's milk (full fat) 2 liters, commercial cow's milk (low fat) 2 liters, pasteurized fresh goat milk 2 liters, mixed milk (cow and goat comparison 1:1) 2 liters, dry starter culture, NaOH 0.1 N and phenolphthalein indicators. The research design used is a Complete RandomIzed Design (RAL) with 5 treatments.Further tests are used using The Real Honest Difference Test (BNJ). There are 4 deuteronomy in each treatment with each deuteronomy consisting of 500 ml of milk. Treatment used in this study P1: pasteurized fresh cow's milk, P2: commercial cow's milk (full fat), P3: commercial cow's milk (low fat), P4: pasteurized fresh goat's milk and P5: mixed milk ((cow and goat comparison 1:1). The results showed different types of milk in the manufacture of dried starter kefir were able to give a real different influence (P<0.05) on the pH value. The average value of dry starter kefir pH is highest in pasteurized goat milk treatment (P4) which is 4.55. The lowest pH value is found in the treatment of commercial cow's milk (P3) which is 4.32. Different types of milk in the manufacture of dried starter kefir do not have a noticeable different influence (P<0.05) on the total value of kefir-saturated acid. The average value of total dried kefir starter acid is found in pasteurized goat milk treatment (P4) which is 1.35% . The lowest total value of concentrated acid is found in pasteurized fresh cow's milk (P1) and commercial cow's milk (full fat) (P2) which is 1.14%. Different types of milk in the manufacture of dried starter kefir are able to give a noticeable different influence (P<0.05) on color. The highest average color value of dried kefir starter is found in pasteurized goat milk treatment (P4) which is 45,47. The lowest color value found in the treatment of pasteurized fresh cow's milk (P1) is 33,78. This research conclusion states that the influence of this type of milk has a real effect on the pH value and color but not on the total acid is saturated. |
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| Kata kunci | Kefir, starter kefir kering, pH, warna, total asam tertitrasi |
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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 | 2021 |
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| Jumlah Halaman | 49 |
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| Tgl. Entri | 2021-07-22 13:16:10.100472 |
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