Artikel Ilmiah : D1E010150 a.n. DINI RACHMADAINI KUSUMA
| NIM | D1E010150 |
|---|---|
| Namamhs | DINI RACHMADAINI KUSUMA |
| Judul Artikel | PENGARUH SUSU SAPI DENGAN TOTAL PADATAN YANG BERBEDA TERHADAP KADAR AIR, pH, DAN YIELD YOGHURT CHEESE (EFFECTS OF DIFFERENT TOTAL SOLIDS IN COW’S MILK ON MOISTURE CONTENT, pH, AND YIELD OF YOGHURT CHEESE) |
| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengevaluasi pengaruh susu sapi dengan total padatan yang berbeda terhadap kadar air, pH, dan yield yoghurt cheese. Penelitian dilaksanakan pada tanggal 25 Febuari sampai 14 Maret 2014 di Laboratorium Teknologi Hasil Ternak dan Laboratorium Ilmu Nutrisi dan Makanan Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Materi penelitian yang digunakan adalah susu sapi segar, starter bakteri komersial (Yogourmet) yang berisi Lactobacillus bulgaricus, Streptococcus thermophillus dan Lactobacillus acidophilus, dan susu skim. Metode penelitian yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Lengkap (RAL). Perlakuan terdiri atas P0: total padatan susu sapi 12%, P1: total padatan susu sapi 14%, P2: total padatan susu sapi 16%, dan P3: total padatan susu sapi 18%. Setiap perlakuan diulang sebanyak 5 kali. Peubah yang diukur terdiri atas kadar air, pH, dan yield yoghurt cheese. Data dianalisis menggunakan analisis variansi dan dilanjutkan dengan uji beda nyata jujur dan uji ortoghonal polynomial. Hasil penelitian menunjukkan bahwa peningkatan total padatan susu mampu menurunkan kadar air dan 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 (18%). Kesimpulan dari penelitian ini adalah peningkatan total padatan susu mampu meningkatkan kualitas karakteristik produk yaitu kadar air dan yield yoghurt cheese yang dihasilkan, tetapi tidak mempengaruhi pH. |
| Abtrak (Bhs. Inggris) | This research aimed to the evaluate the effects of cow’s milk with different total solids on moisture content , pH , and yield of yogurt cheese. The experiment was conducted from February, 25th until March 14th, 2014 at the Laboratory of Animal Products Technology and Laboratory of Nutrition and Feed Science, Faculty of Animal Science, Jenderal Soedirman University Purwokerto. The materials used were cow's milk, commercial bacterial starter (Yogourmet) that containsed Lactobacillus bulgaricus, Streptococcus thermophillus and Lactobacillus acidophilus, and skim milk. The method used in this research was experimental method using a Completely Randomized Design (CRD). The treatments consisted of P0: milk with total solids of 12%, P1: milk with total solids of 14%, P2: milk with total solids of 16%, and P3: milk with total solids of 18%. Each treatment was repeated 5 times. Variables measured were moisture content (%), pH and yield of yogurt cheese (%). The data were analyzed using analysis of variance followed by Honestly Significant Difference Test (HSD) and Orthogonal Polynomials. The result showed the increase of total milk solids decreased the moisture content and increased yield of yoghurt cheese, while pH was not affected. The best yoghurt cheese was made from milk with total solids of 18%. In conclusion, the increase in total solids of milk improves the quality characteristics of yoghurt cheese, in term of moisture content and yield, without significant differences in pH. |
| Kata kunci | yoghurt cheese, total padatan susu, kadar air, pH, yield |
| Pembimbing 1 | Ir Juni Sumarmono, MSc., PhD |
| Pembimbing 2 | Dr. Triana Setyawardani, SPt., MP |
| Pembimbing 3 | |
| Tahun | 2014 |
| Jumlah Halaman | 8 |
| Tgl. Entri | 2014-05-18 11:21:57.503109 |