Artikel Ilmiah : D1A018096 a.n. UKHTUN WASLIYAH
| NIM | D1A018096 |
|---|---|
| Namamhs | UKHTUN WASLIYAH |
| Judul Artikel | PENGARUH PENAMBAHAN BUBUK DAUN SALAM (Syzygium polyanthum) DENGAN PERSENTASE YANG BERBEDA TERHADAP KANDUNGAN PROTEIN DAN TOTAL PADATAN KEJU BERBAHAN DASAR SUSU LOW FAT |
| Abstrak (Bhs. Indonesia) | Penelitian Pengaruh Penambahan Bubuk Daun Salam (Syzygium polyanthum) dengan Persentase yang Berbeda terhadap Kandungan Protein dan Total Padatan Keju Berbahan Dasar Susu Low Fat. Penelitian telah dilaksanakan pada 23 Mei sampai 9 Juni 2022 di Laboratorium Teknologi Hasil Ternak dan Laboratorium Ilmu Bahan Makanan Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Tujuan penelitian yaitu untuk mengetahui pengaruh penambahan bubuk daun salam dengan persentase yang berbeda terhadap kandungan protein dan total padatan keju berbahan dasar susu low fat. Manfaat penelitian untuk mengetahui bagaimana pengaruh penambahan bubuk daun salam yang optimal dalam pembuatan keju herbal yang rendah lemak, memberikan inovasi mengenai keju dengan penambahan herbal seperti daun salam yang mempunyai banyak manfaat bagi kesehatan, sebagai sumber informasi terkait pengembangan ilmu pengetahuan terutama di bidang teknologi hasil ternak. Materi penelitian yang digunakan antara lain lain susu low fat 20.000 gr, bubuk daun salam 250 gr, kalsium klorida 4 gr, susu skim bubuk 200 gr, akuades secukupnya, rennet 20 ml, bakteri mesofilik 0,2 gr, garam dapur secukupnya, H2SO4 30 ml, katalisator secukupnya, asam borat 4% 200 ml, indikator methyl red secukupnya, NaOH 40% 200 ml, dan HCl 0,1N secukupnya. Keju diperam selama satu minggu kemudian dianalisis protein dan total padatannya. Metode penelitian secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 kali ulangan. Perlakuan yang diberikan adalah dengan penambahan 0% bubuk daun salam (P0), 0,25% bubuk daun salam (P1), 0,5% bubuk daun salam (P2), 0,75% bubuk daun salam (P3), dan 0,1% bubuk daun salam (P4). Data dianalisis menggunakan analisis variansi dengan uji lanjut Beda Nyata Jujur (BNJ). Hasil analisis menunjukkan penambahan bubuk daun salam berpengaruh tidak nyata (P>0,05) terhadap protein dan total padatan. Rataan kandungan protein diperoleh sebesar 29,53±4,63 dan total padatan sebesar 42,21±2,26. Kesimpulan pembuatan keju herbal dengan penambahan bubuk daun salam dengan persentase yang semakin bertambah hingga one percentage menghasilkan protein dan total padatan yang relatif sama dengan keju tanpa pemberian bubuk daun salam sehingga pemberianya dapat diperbanyak hingga lebih dari one percentage. Kata kunci : Keju, susu low fat, daun salam, kandungan protein, total padatan. |
| Abtrak (Bhs. Inggris) | Research on the Effect of Addition of Bay Leaf Powder (Syzygium polyanthum) with Different Percentages on Protein Content and Total Solids of Cheese Based on Low Fat Milk. The research was carried out from 23 May to 9 June 2022 at the Animal Products Technology Laboratory and Animal Food Ingredients Science Laboratory, Faculty of Animal Science, Jenderal Sudirman University, Purwokerto. Destination the research was to determine the effect of the addition of bay leaf powder with different percentages on the protein content and total solids of cheese made from low fat milk. Benefit research for mknowing how the effect of adding bay leaf powder is optimal in making low-fat herbal cheeses, providing innovations regarding cheese with the addition of herbs such as bay leaves which have many health benefits, as a source of information related to the development of science, especially in the field of livestock product technology. The research materials used consisted 20,000 grams of low fat milk, 100 grams of bay leaf powder, 4 grams of calcium chloride, 200 grams of skim milk powder, sufficient water, 20 ml of rennet, 0.2 grams of mesophilic bacteria, table salt to taste, H2SO4 30 ml, catalyst to taste, 4% boric acid 200 ml, methyl red indicator to taste, NaOH 40% 200 ml, and 0.1N HCl to taste. Cheese was ripened for one week and then analyzed for protein and total solids. The research method was experimentally using a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments given were the addition of 0% bay leaf powder (P0), 0,25% bay leaf powder (P1), 0,5% bay leaf powder (P2), 0,75% bay leaf powder (P3), and 1% bay leaf powder (P4). Data were analyzed using analysis of variance with further test of Honest Significant Difference (BNJ). The results of the analysis showed that the addition of bay leaf powder had no significant effect (P>0.05) on protein and total solids. The average protein content was 29.53±4.63 and the total solids was 42.21±2.26. Conclusion making herbal cheese with the addition of bay leaf powder with an increasing percentage of up to obe percentage produces protein and total solids that are relatively the same as cheese without bay leaf powder so that the administration can be propagated up to more than one percentage. Keywords : Cheese, low fat milk, bay leaf, protein content, total solids. |
| Kata kunci | Keju, susu low fat, daun salam, kandungan protein, total padatan. |
| Pembimbing 1 | Prof. Dr. Triana Setyawardani, S.Pt., M.P |
| Pembimbing 2 | Ir. Juni Sumarmono, M.Sc. Ph.D., IPU |
| Pembimbing 3 | |
| Tahun | 2022 |
| Jumlah Halaman | 8 |
| Tgl. Entri | 2022-08-05 21:37:56.88153 |