| NIM | D1E010108 |
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| Namamhs | KURNIADI |
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| Judul Artikel | PENGARUH PENAMBAHAN GULA KELAPA DAN KONSENTRASI STARTER TERHADAP TOTAL BAKTERI ASAM LAKTAT, YEAST, DAN KADAR AIR YOGHURT PROBIOTIK SUSU KAMBING |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengkaji pengaruh penambahan gula kelapa dan konsentrasi starter pada pembuatan yoghurt probiotik susu kambing ditinjau dari total bakteri asam laktat (BAL), yeast, dan kadar air. Materi penelitian yang digunakan adalah 15 liter susu kambing, 90 gram gula kelapa, kultur bakteri Lactobacillus plantarum dan Lactobacillus rhamnosus. Metode penelitian yang digunakan adalah metode eksperimental menggunakan rancangan acak lengkap pola faktorial 3 x 3 dengan 3 kali ulangan. Perlakuan yang diterapkan yaitu penambahan gula (1%, 3%, dan 5%) dan konsentrasi starter (5%, 10%, dan 15%) dengan peubah yang diukur yaitu total BAL (cfu/ml), total yeast (cfu/ml), dan kadar air (%). Hasil penelitian menunjukkan bahwa penambahan gula kelapa memberikan pengaruh nyata (P<0,05) terhadap total BAL dengan respon linear melalui persamaan garis Y = 9,58 + 0,16 X. Perlakuan penambahan gula kelapa juga berpengaruh sangat nyata (P<0,01) terhadap kadar air dengan memberikan respon linear melalui persamaan garis Y = 81,36 + 0,80 X. Sementara itu, penggunaan level konsentrasi starter dan interaksi antara penambahan gula kelapa dan konsentrasi starter menghasilkan total BAL, yeast, dan kadar air yoghurt probiotik yang relatif sama. Kesimpulan dari penelitian ini yaitu penggunaan gula kelapa 5% dan konsentrasi starter 5% direkomendasikan untuk membuat yoghurt probiotik susu kambing ditinjau dari total BAL, yeast, dan kadar air. |
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| Abtrak (Bhs. Inggris) | This research aimed to study the effects of palm sugar addition and starter concentration on probiotic yoghurt manufacturing of goat’s milk viewed from total of lactic acid bacteria (LAB), yeast, and moisture. Research materials were 15 liters goat’s milk, 90 grams palm sugar, culture of Lactobacillus plantarum and Lactobacillus rhamnosus. Research method used was an experimental method using a Completely Randomized Design 3 x 3 factorial with 3 replicates. The treatments were palm sugar addition (1%, 3%, and 5%) and starter concentration (5%, 10%, and 15%) with variable measured total of LAB (cfu/ml), total of yeast (cfu/ml), and moisture (%). The result of research showed that the addition of palm sugar gave significant effect on total of LAB with linear respond through line equality Y = 9,58 + 0,16 X. The treatments also affected on moisture significanly with linear respond through line equality Y = 81,36 + 0,80 X. While, the use of starter concentration level and interaction between the addition of palm sugar and starter concentration resulted total of LAB, yeast, and moisture of yoghurt probiotic which were similiar. The conclusion of this study was the use of 5% palm sugar and 5% starter concentration recommended to make probiotic yoghurt of goat’s milk viewed from total of LAB, yeast, and moisture. |
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| Kata kunci | yoghurt probiotik, gula kelapa, total BAL, yeast, kadar air |
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| Pembimbing 1 | Dr. Triana Setyawardani, S.Pt., M.P. |
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| Pembimbing 2 | Ir. Samsu Wasito, SU. |
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| Pembimbing 3 | |
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| Tahun | 2014 |
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| Jumlah Halaman | 8 |
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| Tgl. Entri | 2014-05-15 10:30:21.266665 |
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