| NIM | D1A021009 |
|---|
| Namamhs | YOHANNA ML. SINAGA |
|---|
| Judul Artikel | Pengaruh Penambahan Persentase Ekstrak Kayu Manis (Cinnamomum Burmannii) yang Berbeda Terhadap Indeks Warna dan Aktivitas Antioksidan pada Keju Susu Kambing
|
|---|
| Abstrak (Bhs. Indonesia) | Penelitian dengan judul “Pengaruh Penambahan Persentase Ekstrak Kayu Manis (Cinnamomum Burmannii) Yang Berbeda Terhadap Indeks Warna Dan Aktivitas Antioksidan Pada Keju Susu Kambing” dilaksanakan di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto pada tanggal 12 Februari sampai dengan 18 Februari 2025. Tujuan penelitian untuk mengetahui pengaruh pengaruh penambahan ekstrak kayu manis (Cinnamomum Burmannii) yang berbeda terhadap warna dan aktivitas antioksidan keju susu kambing. Materi penelitian yang digunakan yaitu 20.000 g susu kambing, 200 g kayu manis, 20 g rennet, 0,2 g bakteri mesofilik (Lactococcus lactis), dan 4 g CaCl2. Merode penelitian dilakukan secara eksperimental dengan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan adalah perlakuan kontrol (P0), penambahan ekstrak kayu manis 0,5% (P1), penambahan ekstrak kayu manis 1% (P2), penambahan ekstrak kayu manis 1,5% (P3), penambahan ekstrak kayu manis 2% (P4). Data dianalisis menggunakan analisis variansi dengan uji lanjut orthogonal polynomial. Hasil analisis menunjukkan penambahan ekstrak kayu manis berpengaruh nyata terhadap whiteness index (WI) dan aktivitas antioksidan. Rataan WI adalah 88,99 ± 0,68 (P0), 88,22 ± 1,08 (P1), 86,26 ± 1,25 (P2), 86,53 ± 1,43 (P3), 84,62 ± 3,25 (P4) dan rataan aktivitas antioksidan adalah 38,13 ±14,83 (P0), 43,82 ± 11,91 (P1), 57,54 ± 2,17 (P2), 61,17 ± 6,06 (P3), 72,45 ± 7,08 (P4). Kesimpulan, penambahan ekstrak kayu manis yang semakin tinggi menurunkan nilai WI dan meningkatkan aktivitas antioksidan keju susu kambing. |
|---|
| Abtrak (Bhs. Inggris) | The study entitled "The Effect of Adding Different Percentages of Cinnamon Extract (Cinnamomum Burmannii) on the Color Index and Antioxidant Activity in Goat Milk Cheese" was carried out at the Laboratory of Animal Product Technology, Faculty of Animal Husbandry, Jenderal Soedirman University, Purwokerto from February 12 to February 18, 2025. The purpose of the study was to determine the effect of the addition of different cinnamon extract (Cinnamomum Burmannii) on the color and antioxidant activity of goat's milk cheese. The research materials used were 20,000 g of goat's milk, 200 g of cinnamon, 20 g of rennet, 0.2 g of mesophilic bacteria (Lactococcus lactis), and 4 g of CaCl2. The research was conducted experimentally with a Complete Random Design (RAL) with 5 treatments and 4 replicates. The treatment given was a control treatment (P0), the addition of 0.5% cinnamon extract (P1), the addition of 1% cinnamon extract (P2), the addition of 1.5% cinnamon extract (P3), the addition of 2% cinnamon extract (P4). Data were analyzed using variance analysis with orthogonal polynomial follow-up tests. The results of the analysis showed that the addition of cinnamon extract had a real effect on the whiteness index (WI) and antioxidant activity. The mean WI was 88.99 ± 0.68 (P0), 88.22 ± 1.08 (P1), 86.26 ± 1.25 (P2), 86.53 ± 1.43 (P3), 84.62 ± 3.25 (P4) and the mean antioxidant activity was 38.13 ±14.83 (P0), 43.82 ± 11.91 (P1), 57.54 ± 2.17 (P2), 61.17 ± 6.06 (P3), 72.45 ± 7.08 (P4). In conclusion, the addition of cinnamon extract which is higher lowers the WI value and increases the antioxidant activity of goat's milk cheese |
|---|
| Kata kunci | keju, susu kambing, ekstrak kayu manis, whiteness index (WI), aktivitas antioksidan |
|---|
| Pembimbing 1 | Prof.Ir. Juni Sumarmono, M. Sc. Ph.D.,IPU.,ASEAN Eng. |
|---|
| Pembimbing 2 | Merryafinola Ifani S.Pt., M.Pt |
|---|
| Pembimbing 3 | |
|---|
| Tahun | 2025 |
|---|
| Jumlah Halaman | 9 |
|---|
| Tgl. Entri | 2025-05-09 13:37:38.874088 |
|---|