Artikel Ilmiah : D1A021103 a.n. RAZID FIKRI FANI PUTRA
| NIM | D1A021103 |
|---|---|
| Namamhs | RAZID FIKRI FANI PUTRA |
| Judul Artikel | PENGARUH PENAMBAHAN KAYU SECANG (Caesalpinia sappan L.) DENGAN PERSENTASE BERBEDA TERHADAP KADAR AIR DAN WATER HOLDING CAPACITY YOGHURT SUSU SAPI |
| Abstrak (Bhs. Indonesia) | Latar Belakang. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk kayu secang dengan persentase yang berbeda terhadap kadar air dan WHC (Water holding capacity) yoghurt yang dihasilkan. Materi dan Metode. Materi yang digunakan yaitu susu sapi segar sebanyak 10.000 g, starter sebanyak 25 g, dan bubuk kayu secang sebanyak 50 g. Penelitian dilakukan secara eksperimental dengan Rancangan Acak Lengkap (RAL) menggunakan 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan adalah penambahan bubuk kayu secang 0,1% (P1), 0,3% (P2), 0,5% (P3), 0,7% (P4), 0,9% (P5). Data ditabulasi dan dianalisis menggunakan analisis variansi. Hasil. Penelitian menunjukkan bahwa penambahan bubuk kayu secang berpengaruh tidak nyata terhadap kadar air dan water holding capacity (P>0,05). Yoghurt pada penelitian ini memiliki rataan kadar air sebesar 86,91% dan water holding capacity sebesar 30,21%. Kesimpulan. Penambahan bubuk kayu secang dengan persentase yang berbeda menghasilkan nilai yang relatif sama terhadap kadar air dan water holding capacity pada yoghurt susu sapi. |
| Abtrak (Bhs. Inggris) | Background. This study aims to determine the effect of adding sappanwood powder with different percentages on the water content and WHC (Water holding capacity) of the resulting yogurt. Materials and Methods. The materials used were 10,000 g of fresh cow's milk, 25 g of starter, and 50 g of sappanwood powder. The study was conducted experimentally with a Completely Randomized Design (CRD) using 5 treatments and 4 replications. The treatments given were the addition of sappanwood powder of 0.1% (P1), 0.3% (P2), 0.5% (P3), 0.7% (P4), 0.9% (P5). Data were tabulated and analyzed using analysis of variance. Results. The study showed that the addition of sappanwood powder had no significant effect on the water content and water holding capacity (P>0.05). The yogurt in this study had an average water content of 86.91% and a water holding capacity of 30.21%. Conclusion. The addition of sappanwood powder with different percentages produces relatively the same values for water content and water holding capacity in cow's milk yogurt. |
| Kata kunci | Kata kunci : susu sapi, yoghurt, bubuk kayu secang, kadar air, water holding capacity |
| Pembimbing 1 | Prof. Dr. Ir. Triana Setyawardani, S.Pt., M.P., IPU., ASEAN Eng |
| Pembimbing 2 | Irfan Fadhlurrohman, S.Pt., M.Pt |
| Pembimbing 3 | |
| Tahun | 2025 |
| Jumlah Halaman | 11 |
| Tgl. Entri | 2025-08-12 16:06:17.328898 |