| NIM | D1A018072 |
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| Namamhs | ELSI NURALIZA |
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| Judul Artikel | PENGARUH PENAMBAHAN BUBUK BUNGA TELANG (Clitoria ternatea) DENGAN PERSENTASE BERBEDA TERHADAP KADAR AIR, ASAM LEMAK BEBAS DAN SINERESIS PADA KEFIR SUSU KAMBING |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk bunga telang pada kefir susu kambing terhadap kadar air, asam lemak bebas dan sineresis. Penelitian dilaksanakan pada bulan Juni 2022 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Materi penelitian yang digunakan di antaranya susu kambing, biji kefir, dan bubuk bunga telang sebanyak 0% (P0), 0,5% (P1), 1% (P2), 1,5% (P3), 2% (P4) dan 2,5% (P5). Variabel yang diukur adalah kadar air, asam lemak bebas dan sineresis. Penelitian dilakukan secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 6 perlakuan dan 4 ulangan. Data dianalisis menggunakan analisis variansi. Hasil analisis menunjukkan bahwa penambahan bubuk bunga telang dengan persentase berbeda tidak memberikan pengaruh nyata terhadap kadar air, asam lemak bebas dan sineresis kefir susu kambing. Rataan kadar air kefir sebesar 85,27%, rataan asam lemak bebas sebesar 1,49% dan rataan sineresis sebesar 57,07%. Kesimpulan, penambahan bubuk bunga telang hingga 2,5% tidak mengubah nilai kadar air, FFA dan sineresis kefir susu kambing sehingga nilai yang dihasilkan relatif sama. Penambahan bubuk bunga telang sebanyak 2,5% mampu mempertahankan kualitas dan meningkatkan nilai fungsional kefir susu kambing.
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| Abtrak (Bhs. Inggris) | This study aimed to determine the effect of adding butterfly pea flower powder to goat's milk kefir on moisture content, free fatty acids and syneresis. The research was conducted in June 13 to June 19, 2022 at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Jenderal Sudirman University, Purwokerto. The research materials used included goat's milk, kefir seeds, and butterfly pea flower powder as much as 0% (P0), 0.5% (P1), 1% (P2), 1.5% (P3), 2% (P4) and 2.5% (P5). The variables measured were moisture content, free fatty acids and syneresis. The study was conducted experimentally using a completely randomized design (CRD) with 6 treatments and 4 replications. Data were analyzed using analysis of variance. The results of the analysis showed that the addition of butterfly pea flower powder with different percentages did not have a significant effect on the moisture content, free fatty acids and syneresis of goat milk kefir. The average moisture content of kefir is 85.27%, the average free fatty acid is 1.49% and the syneresis average is 57.07%. In conclusion, the addition of powdered butterfly pea flower up to 2.5% did not change the value of moisture content, FFA and syneresis of goat's milk kefir so that the resulting values were relatively the same. The addition of 2.5% butterfly pea flower powder was able to maintain the quality and increase the functional value of goat's milk kefir.
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| Kata kunci | kefir susu kambing, bunga telang, kadar air, asam lemak bebas, sineresis. |
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| Pembimbing 1 | Ir. Juni Sumarmono, M.Sc., Ph.D., IPU |
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| Pembimbing 2 | Dr. Ir. Agustinus Hantoro DR, MP. |
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| Pembimbing 3 | |
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| Tahun | 2022 |
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| Jumlah Halaman | 6 |
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| Tgl. Entri | 2022-10-19 18:30:09.408516 |
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