Artikel Ilmiah : D1E010113 a.n. ATIN
| NIM | D1E010113 |
|---|---|
| Namamhs | ATIN |
| Judul Artikel | PENGARUH TOTAL PADATAN SUSU YANG BERBEDA PADA PROSES PEMBUATAN YOGHURT CHEESE SUSU KAMBING TERHADAP KADAR AIR, pH DAN YIELD KEJU |
| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengevaluasi pengaruh total padatan susu yang berbeda pada proses pembuatan yoghurt cheese terhadap kadar air, pH dan yield yoghurt cheese yang dibuat dari susu kambing. Penelitian dilaksanakan pada tanggal 13-28 Februari 2014, bertempat di Laboratorium Teknologi Hasil dan Laboratorium Ilmu dan Nutrisi Makanan Ternak Fakultas Peternakan Universitas Jenderal Soedirman Purwokerto. Metode penelitian yang digunakan yaitu metode eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL). Terdapat 4 perlakuan yaitu total padatan susu kambing normal 14% (P0), total padatan susu kambing 16% (P1), total padatan susu kambing 18% (P2) dan total padatan susu kambing 20% (P3). Setiap perlakuan diulang sebanyak 5 kali. Peubah yang diukur terdiri atas kadar air, pH dan yield keju. Hasil penelitian menunjukkan bahwa total padatan susu yang lebih tinggi dari total padatan susu normal mampu menurunkan kadar air dan di sisi lain meningkatkan yield yoghurt cheese, Sedangkan pH tidak dipengaruhi oleh total padatan susu. Hasil terbaik ditunjukkan oleh yoghurt cheese yang dibuat dari total padatan susu paling tinggi (20%). Kesimpulan dari penelitian ini adalah peningkatan total padatan susu dapat meningkatkan kualitas karakteristik produk yaitu kadar air dan yield yoghurt cheese, tanpa mempengaruhi pH. |
| Abtrak (Bhs. Inggris) | This research aimed to study the effects of different total solids in milk for manufacturing process on moisture content, pH and yield yogurt cheese made from goat's milk. This experiment was conducted from February, 13nd until 28nd 2014 at the Laboratory of Animal Products Technology and Laboratory of Nutrition and Feed Science Faculty of Animal Science, Jenderal Soedirman University Purwokerto. The method used in this research was experimental method using a Completely Randomized Design (CRD). There were 4 treatments, i.e. goat milk with normal total solids 14% (P0), goat milk with total solids 16% (P1), goat milk with total solids 18% (P2) and goat milk with total solids 20% (P3). Each treatment was repeated 5 times. Variables measured were moisture content (%), pH and yield of cheese (%).The results showed that milk with highter total solids decreased the moisture content of yoghurt cheese and on the other hand, increase the yield of yoghurt cheese. The best yoghurt cheese was made from milk with total milk solids of 20%. In conclusion, the increase in total solids of milk improves the quality characteristics of yoghurt cheese, in term of moisture content and yield of yoghurt cheese, without significant differences in pH. Keywords : yoghurt cheese, total milk solids, moisture, pH ,yield. |
| Kata kunci | yoghurt cheese, total padatan susu, kadar air, pH, yield. |
| Pembimbing 1 | Ir. Juni Sumarmono, MSc. PhD. |
| Pembimbing 2 | Ir. Kusuma Widayaka, M.S |
| Pembimbing 3 | |
| Tahun | 2014 |
| Jumlah Halaman | 7 |
| Tgl. Entri | 2014-05-13 15:34:42.629661 |