| NIM | D1B020010 |
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| Namamhs | ASIH RAHMAYANI |
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| Judul Artikel | PENGARUH PENAMBAHAN BUBUK BUNGA TELANG ( Clitoria ternatea L. ) TERHADAP TOTAL PADATAN DAN WARNA PADA WHEY KEFIR SUSU KAMBING. |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui pengaruh penambahan bubuk bunga telang (Clitoria ternatea L.) terhadap total padatan dan warna pada whey kefir susu kambing. Bahan yang digunakan yaitu 12.000 gr susu kambing, bubuk bunga telang sebanyak 0% (0 gr), 0,5 % (10 gr), 1% (20 gr), 1,5% (30 gr), 2% (40 gr), dan 2,5% (50 gr) untuk setiap perlakuan dan penggunaan biji kefir secara total yaitu 240 gr (40 gr/perlakuan). Metode yang digunakan untuk penelitian adalah experimental menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan diulang sebanyak 4 kali dengan uji lanjut orthogonal polynomial. Variabel yang diukur yaitu total padatan dan warna. Hasil penelitian total padatan diperoleh rataan 6,92%±1,02 dan hasil penelitian warna diperoleh rataan data yaitu kecerahan (L*) sebesar 13,62±1,41, redness (a*) 2,10±0,32, dan yellowness (b*) 4,05±0,42. Penambahan bubuk bunga telang tidak berpengaruh nyata (P>0.05) terhadap total padatan dan berpengaruh sangat nyata (P<0.01) terhadap variabel warna dengan uji lanjut orthogonal polynomial. Persamaan garis pada (L*), (a*) dan (b*) yaitu Y = -2,2333x + 16,413 R2 = 68,37%, Y = 0,3404x2 + 0,3035x + 0,9477 R2 = 90,3% dan Y = -0,7177x + 4,9471 R2 = 68,49%. Kesimpulan penambahan bubuk bunga telang dengan persentase yang berbeda pada whey kefir susu kambing menghasilkan total padatan yang sama. Semakin banyak penambahan bubuk bunga telang maka warna whey kefir yang dihasilkan semakin biru dan gelap. |
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| Abtrak (Bhs. Inggris) | The study aimed to determine the effect of adding butterfly pea flower powder (Clitoria ternatea L.) to the total solids and color of goat's milk whey kefir. The ingredients used are 12,000 grams of goat's milk, 0% (0 gr), 0.5% (10 gr), 1% (20 gr), 1.5% (30 gr), 2% (40 gr) powder. ), and 2.5% (50 g) for each treatment and the total use of kefir grains was 240 g (40 g/treatment). The method used for this research is experimental using Completely Randomized Design (CRD) with 6 treatments repeated 4 times with further orthogonal polynomial test. The variables measured were total solids and color. The results of the total solids study obtained an average of 6.92%±1.02 and the results of the color study obtained the average data, namely brightness (L*) of 13.62±1.41, redness (a*) 2.10±0.32, and yellowness (b*) 4.05±0.42. The addition of butterfly pea flower powder had no significant effect (P>0.05) on the total solids and had a very significant effect (P<0.01) on the color variable with an orthogonal polynomial further test. The equations of the lines in (L*), (a*) and (b*) are Y = -2.2333x + 16,413 R2 = 68.37%, Y = 0.3404x2 + 0.3035x + 0.9477 R2 = 90, 3% and Y = -0.7177x + 4.9471 R2 = 68.49%. In conclusion the addition of butterfly pea flower powder with different percentages to the goat's milk kefir whey resulted in the same total solids. More the addition of butterfly pea flower powder, that’s produce the bluest and darkest whey kefir. |
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| Kata kunci | whey kefir, susu kambing, bunga telang, total padatan, warna |
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| Pembimbing 1 | Prof. Dr. Triana Setyawardani, S.Pt., M.P. |
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| Pembimbing 2 | Dr. Ir. Agustinus Hantoro DR, M.P. |
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| Pembimbing 3 | |
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| Tahun | 2022 |
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| Jumlah Halaman | 9 |
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| Tgl. Entri | 2022-08-08 21:20:48.757086 |
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