Artikel Ilmiah : D1B018002 a.n. MOHAMAD ZAKI NUFUS
| NIM | D1B018002 |
|---|---|
| Namamhs | MOHAMAD ZAKI NUFUS |
| Judul Artikel | PENGARUH PEMBERIAN EKSTRAK DAUN SALAM (Syzgium polyanthum) PADA KEJU TERHADAP NILAI pH DAN TOTAL PADATAN |
| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengetahui pengaruh penambahan esktrak daun salam terhadap nilai pH dan Total Padatan Keju. Materi yang digunakan penelitian adalah susu sapi sebanyak 5 liter dan ekstrak daun salam sebanyak 200 ml. Metode penelitian adalah eksperimen dengan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 kali ulangan. Perlakuan terdiri dari P0 = 100% Susu sapi (1000 ml) + 0% Ekstrak daun salam, P1 = 100% Susu sapi (1000 ml) + 2% Ekstrak daun salam, P2 = 100% Susu sapi (1000 ml) +4% Ekstrak daun salam, P3 = 100% Susu sapi (1000 ml) + 6% Ekstrak daun salam, P4 = 100% Susu sapi (1000 ml) + 8% Ekstrak daun salam. Setiap perlakuan diulang 4 kali, variabel yang diamati adalah pH dan total padatan. Data yang diperoleh dianalisis menggunakan analisis variansi dilanjut dengan uji beda nyata (BNJ). Hasil menunjukan bahwa penambahan ekstrak daun salam pada pembuatan keju untuk rataan pH dari perlakuan berturut-turut adalah P0 (4,10) P1(3,92) P2(3,85) P3(3,95) P4(3,98), serta rataan total padatan dari perlakuan berturut-turut adalah P0 (36,19%) P1(40,02%) P2(41,10%) P3(41,54%) P4(39,46%). Hasil analisas data menunjukan pemberian esktrak daun salam terhadap keju tidak berpengaruh nyata (P>0,05) terhadap pH dan total padatan. Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian esktrak daun salam pada P0: 0% , P1: 2%, P2: 4%, P3: 6%, dan P4: 8% yang ditambahkan pada keju adalah relatif sama. |
| Abtrak (Bhs. Inggris) | Research entitled The Effect of Bay Leaf Extract (Syzgium polyanthum) on Cheese on pH Value and Total Solids. The purpose of this study was to determine the effect of giving bay leaf extract in cheese making with different percentages on the pH value of cheese and the total solids of cheese. The material used in this study was 5 liters of cow's milk and 200 ml of bay leaf extract. The research method was experimental with Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments consisted of P0 = 100% Cow's milk (1000 ml) + 0% Bay leaf extract, P1 = 100% Cow's milk (1000 ml) + 2% Bay leaf extract, P2 = 100% Cow's milk (1000 ml) +4% Bay leaf extract, P3 = 100% Cow's milk (1000 ml) + 6% Bay leaf extract, P4 = 100% Cow's milk (1000 ml) + 8% Bay leaf extract. Each treatment was repeated 4 times, the observed variables were pH and total solids. The data obtained were analyzed using analysis of variance followed by the real difference test. The results showed that the addition of bay leaf extract in cheese making for the average pH of the treatments was P0 (4.10) P1(3.92) P2(3.85) P3(3.95) P4(3.98), and the mean total solids from the treatments were P0 (36.19%) P1 (40.02%) P2 (41.10%) P3 (41.54%) P4 (39.46%). The results of data analysis showed that giving bay leaf extract to cheese had no significant effect (P>0.05) on pH and total solids. Based on the results of the study, it can be concluded that the administration of bay leaf extract at P0: 0%, P1: 2%, P2: 4%, P3: 6%, and P4: 8% added to cheese was relatively the same. |
| Kata kunci | Keju, total padatan, pH, Derajat Keasaman, Pembutan Keju Herbal |
| Pembimbing 1 | Ir. Juni Sumarmono, M.Sc. Ph.D., IPU |
| Pembimbing 2 | Prof. Dr. Triana Setyawardani, S.Pt. MP |
| Pembimbing 3 | |
| Tahun | 2022 |
| Jumlah Halaman | 7 |
| Tgl. Entri | 2022-08-11 10:16:45.493248 |