Artikel Ilmiah : D1A019164 a.n. ANINDA HENIKA RIZKI
| NIM | D1A019164 |
|---|---|
| Namamhs | ANINDA HENIKA RIZKI |
| Judul Artikel | PENGARUH PENAMBAHAN TEPUNG BERAS HITAM (Oryza sativa L. indica) PADA SUSU SAPI SEGAR TERHADAP RENDEMEN, KADAR AIR, DAN WARNA KEJU |
| Abstrak (Bhs. Indonesia) | ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh dan hubungan antara persentase penambahan tepung beras hitam pada susu sapi segar terhadap rendemen, kadar air, dan warna keju. Penelitian eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan yaitu kontrol penambahan 0% tepung beras hitam (P0), penambahan 2% tepung beras hitam (P2), penambahan 4% tepung beras hitam (P3), penambahan 6% tepung beras hitam (P4), dan penambahan 8% tepung beras hitam (P5). Variabel yang diamati yaitu rendemen, kadar air, dan warna. Data hasil analisis variansi menunjukkan bahwa ketiga variabel tersebut menghasilkan adanya perbedaan sangat nyata antar perlakuan, dan dilanjutkan dengan uji lanjut ortogonal polinomial. Penambahan tepung beras hitam dengan persentase berbeda dapat meningkatkan secara linear jumlah rendemen keju dengan persamaan garis Y = 1,0899X + 10,492. Penambahan tepung beras hitam dengan persentase berbeda dapat menurunkan secara linear kadar air keju dengan persamaan garis Y = -1,9131X + 47,999. Penambahan tepung beras hitam dengan persentase berbeda dapat menurunkan whiteness index secara kuadrater pada keju dengan persamaan garis Y = 0,8472X2 - 10,187X + 39,109. Kesimpulannya yaitu penambahan tepung beras hitam dengan persentase tertinggi yaitu 8% pada proses pembuatan keju masih dapat digunakan, dan berpengaruh terhadap rendemen yang meningkat, kadar air menurun, whiteness index menurun. |
| Abtrak (Bhs. Inggris) | ABSTRACT This study aims to learn the effect and relations between the percentage of additional black rice flour on fresh beef milk to yield, water levels, and cheese color. Experimental research uses a Completely Random Design (RAL) with 5 treatments and 4 replications. The treatment given is control of the addition of 0% of black rice flour (P0), an additional 2% of black rice flour (P2), the addition of 4% of black rice flour (P3), an additional 6% of black rice flour (P4), and an additional 8% of black rice flour (P5). The observed variables are yielding, water content, and color. The data on the results of the variance analysis shows that these three variables result in a very real difference between treatment, and followed by the advanced ortogonal polinomial test. The addition of black rice flour with different percentages may increase the number of cheese regimens with Y = 1,0899X + 10.492 line equations. The addition of black rice flour with different percentages may decrease the line of cheese water with a line equation Y = -1,9131X + 47,999. The addition of black rice flour with different percentages may decrease whiteness index kuadrater in cheese with the line equation Y = 0,8472X2 - 10,187X + 39.109. The conclusion is that the addition of black rice flour with the highest percentage of 8% in the cheese manufacturing process can still be used, and affects the increased yield, the decreased water content, whiteness index decreases. |
| Kata kunci | Susu, keju, tepung beras hitam, rendemen, kadar air, warna. |
| Pembimbing 1 | Ir. Juni Sumarmono, M.Sc. Ph.D., IPU |
| Pembimbing 2 | Dr. Ir. Agustinus Hantoro Djoko R, M.P |
| Pembimbing 3 | - |
| Tahun | 2023 |
| Jumlah Halaman | 9 |
| Tgl. Entri | 2023-07-20 17:52:15.407372 |