| NIM | D1E010038 |
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| Namamhs | RIA INDAH SETIYOWATI |
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| Judul Artikel | PENGARUH LEVEL Saccharomyces cereviceae PADA PEMBUATAN TEPUNG PUTIH TELUR TERHADAP DAYA BUIH DAN STABILITAS BUIH |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengkaji pengaruh level Saccharomyces cereviceae pada pembuatan tepung putih telur terhadap daya buih dan stabilitas buih. Penelitian dilaksanakan dari tanggal 25 Februari sampai dengan 13 Maret 2014 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman Purwokerto. Materi penelitian yang digunakan adalah 2 kg putih telur ayam niaga petelur, 1,8 g Saccharomyces cereviceae, dan 720 ml aquades. Variabel yang diukur adalah daya buih dan stabilitas buih. Metode penelitian yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan (T0 : putih telur tanpa Saccharomyces cereviceae; T1 : putih telur + Saccharomyces cereviceae 0.2% dari berat putih telur; dan T2 : putih telur + Saccharomyces cereviceae 0.4% dari berat putih telur) dan masing-masing perlakuan diulang sebanyak 6 kali. Data yang diperoleh dianalisis dengan analisis variansi. Hasil penelitian menunjukkan bahwa pengaruh level Saccharomyces cereviceae berpengaruh tidak nyata (P>0,05) terhadap daya buih dan stabilitas buih tepung putih telur. Kesimpulan dari penelitian ini bahwa penambahan level Saccharomyces cereviceae sampai 0,4% pada pembuatan tepung putih telur menghasilkan daya buih dan stabilitas buih tepung putih telur yang sama. |
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| Abtrak (Bhs. Inggris) | The aimed of the research to investtigate the effects level of Saccharomyces cereviceae in the making of egg white flour on foaming ability and foam stability. The research were conducted from February 25th until March 13th, 2014 at the Laboratory of Animal Products Technology, Faculty of Animal Science Jenderal Soedirman University, Purwokerto. The research materials were 2 kg egg white of commercial laying chicken eggs, 1.8 g of Saccharomyces cereviceae, and 720 ml of distilled water. Variables measured foaming ability and foam stability. The method used was an experimental method using a Completely Randomized Design with 3 treatments (T0 : egg white without Saccharomyces cereviceae; T1 : egg white added Saccharomyces cereviceae as much as 0.2% by egg white weight; and T2 : egg white added Saccharomyces cereviceae as much as 0.4% by egg white weight) and each treatment was repeated as much as 6 times. The data were analyzed by analysis of variance. The results showed that the effect of the level of Saccharomy cescereviceae was not significant effect (P>0.05) on foaming ability and foam stability of egg white flour. The conclusions of this research that, adding of Saccharomyces cereviceae until 0.4% in making of egg white flour produces the similar foaming ability and foam stability of egg white flour. |
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| Kata kunci | Tepung putih telur, Saccharomyces cereviceae, daya buih dan stabilitas buih. |
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| Pembimbing 1 | Dr. sc. agr. Ir. R. Singgih Sugeng Santosa S., MP |
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| Pembimbing 2 | Ir. Kusuma Widayaka, MS |
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| Pembimbing 3 | |
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| Tahun | 2010 |
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| Jumlah Halaman | 40 |
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| Tgl. Entri | 2014-05-19 14:22:04.315408 |
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