Artikel Ilmiah : D1A018193 a.n. KHUSUFIN NAQIYYAH
| NIM | D1A018193 |
|---|---|
| Namamhs | KHUSUFIN NAQIYYAH |
| Judul Artikel | PENGARUH PENAMBAHAN BUBUK DAUN KELOR (Moringa oleifera) DENGAN PERSENTASE YANG BERBEDA TERHADAP KANDUNGAN PROTEIN, pH, DAN TOTAL PADATAN KEJU SUSU LOW FAT |
| Abstrak (Bhs. Indonesia) | Penelitian Pengaruh Penambahan Bubuk Daun Kelor (Moringa oleifera) dengan Persentase yang Berbeda terhadap Kandungan Protein, pH, dan Total Padatan Keju Susu Low Fat. Penelitian dilaksanakan pada bulan Mei – Juni 2022 di Laboratorium Teknologi Hasil Ternak dan Laboratorium Ilmu Bahan Pakan, Fakultas Peternakan Universitas Jenderal Soedirman, Purwokerto. Penelitian bertujuan untuk mengetahui pengaruh penambahan bubuk daun kelor dengan persentase yang berbeda terhadap kandungan protein, pH, dan total padatan keju susu low fat. Materi penelitian yang digunakan antara lain 20.000 gr susu low fat, 100 gr bubuk daun kelor, 4 gr CaCl2, 200 gr susu skim, 20 gr rennet, 0,2 gr mesofilik, dan garam secukupnya. Penelitian dilakukan secara eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan yaitu kontrol (P0), penambahan bubuk daun kelor 0,25% (P1), 0,5% (P2), 0,75% (P3), dan 1% (P4). Setiap perlakuan diulang sebanyak 4 kali. Variabel yang diamati yaitu kandungan protein, pH, dan total padatan. Data dianalisis menggunakan analisis variansi. Hasil analisis menunjukkan penambahan bubuk daun kelor berpengaruh tidak nyata (P>0,05) terhadap protein, pH, dan total padatan keju. Rataan protein keju diperoleh sebesar 31.63 ± 5.15%, rataan pH keju sebesar 4.64 ± 0.3, dan rataan total padatan keju sebesar 41.79 ± 2.00%. Kesimpulan, penambahan bubuk daun kelor pada keju low fat tidak memberikan pengaruh yang signifikan terhadap kandungan protein, pH, dan total padatan keju yang dihasilkan serta menghasilkan kandungan protein, pH, dan total padatan keju yang relatif sama. Kata kunci: keju low fat, bubuk daun kelor, protein, pH, total padatan |
| Abtrak (Bhs. Inggris) | Research The Effect of Addition of Moringa Leaf Powder (Moringa oleifera) with Different Percentages on Protein Content, pH, and Total Solids of Low Fat Milk Cheese. The research was conducted on May – June 2022 at the Laboratory of Animal Products Technology and the Laboratory of Feed Materials Science, Faculty of Animal Science, Jenderal Sudirman University, Purwokerto. The aim of the study was to determine the effect of adding Moringa leaf powder with different percentages on protein content, pH, and total solids of low fat milk cheese. The research materials used included 20,000 gr of low fat milk, 100 gr of Moringa leaf powder, 4 gr of CaCl2, 200 gr of skim milk, 20 gr of rennet, 0.2 gr of mesophilic, and enough amount of salt. The study was conducted experimentally using a completely randomized design (RAL) with 5 treatments, namely control (P0), addition of moringa leaf powder 0.25% (P1), 0.5% (P2), 0.75% (P3), and 1 % (P4). Each treatment was repeated 4 times. The variables observed were protein content, pH, and total solids. Data were analyzed using analysis of variance. The results of the analysis showed that the addition of Moringa leaf powder had no significant effect on protein, pH, and total solids of cheese. The average cheese protein was 31.63 ± 5.15%, the average cheese pH was 4.64 ± 0.3, and the total cheese solids average was 41.79 ± 2.00%. In conclusion, the addition of Moringa leaf powder to low fat cheese did not have a significant effect on the protein content, pH, and total solids of the resulting cheese and resulted in relatively the same protein content, pH, and total solids of cheese. Keywords: low fat cheese, Moringa leaf powder, protein, pH, total solid. |
| Kata kunci | keju low fat, bubuk daun kelor, protein, pH, total padatan |
| Pembimbing 1 | Ir. Juni Sumarmono, M.Sc. Ph.D., IPU |
| Pembimbing 2 | Prof. Dr. Triana Setyawardani, S.Pt., M.P |
| Pembimbing 3 | |
| Tahun | 2022 |
| Jumlah Halaman | 9 |
| Tgl. Entri | 2022-08-09 13:07:45.292621 |