| NIM | D1E010040 |
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| Namamhs | NURUL ASYA AMALI FATWA |
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| Judul Artikel | PENGARUH LEVEL Saccharomyces cereviceae PADA PEMBUATAN TEPUNG PUTIH TELUR SECARA ANAEROB TERHADAP KADAR PROTEIN DAN DAYA LARUT |
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| Abstrak (Bhs. Indonesia) | Tujuan penelitian adalah mengkaji level Saccharomyces cereviceae yang menghasilkan tepung putih telur dengan kadar protein dan daya larut tertinggi. Penelitian dilaksanakan mulai tanggal 10-28 Februari 2014 di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan dan Laboratorium Ilmu Tanah Fakultas Pertanian, Universitas Jenderal Soedirman, Purwokerto. Materi yang digunakan adalah putih telur ayam niaga petelur sebanyak 600 gr dan Saccharomyces cereviceae 7,2 gr. Metode penelitian yang digunakan adalah eksperimental menggunakan Rancangan Acak Lengkap (RAL). Perlakuan yang diujicobakan terdiri atas T0 = putih telur tanpa Saccharomyces cereviceae, T1 = putih telur + Saccharomyces cereviceae 0.2% dari berat tepung putih telur dan T2 = putih telur + Saccharomyces cereviceae 0.4% dari berat tepung putih telur. Data dianalisis menggunakan analisis variansi dan dilanjutkan dengan uji orthogonal polynomial. Hasil penelitian menunjukkan bahwa level Saccharomyces cereviceae tidak berpengaruh nyata (P>0,05) terhadap daya larut sedangkan terhadap kadar protein berpengaruh sangat nyata (P<0,05). Berdasarkan uji orthogonal polynomial kadar protein meningkat mengikuti persamaan garis kuadrater Y = 61,974667 + 43,877 X – 167,838 X². Kesimpulan dari penelitian bahwa pemberian level Saccharomyces cereviceae pada pembuatan tepung putih sampai level 0.4% menghasilkan daya larut tepung putih telur yang sama dan pemberian level Saccharomyces cereviceae 0,131% menghasilkan kadar protein tertinggi. |
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| Abtrak (Bhs. Inggris) | The purpose of the research was to investigate the level of Saccharomyces cereviceae in the product of albumen powder protein content and solubility. The research was conducted from February 10th, until 28th 2014 at the Laboratory of Animal Product, Faculty of Animal Science and the Laboratory of the Soil, Faculty of Agriculture, University of Jenderal Soedirman, Purwokerto. The materials of the research were commercial layers egg 600 gr and Saccharomyces cereviceae 7.2 gr. The research method was experimental using completely randomized design (CRD). The treatments (P>0.05) were T0 = albumen without Saccharomyces cereviceae, T1 = Albumen + Saccharomyces cereviceae as much as 0.2% by albumen weight , T2 = Albumen + Sc 0.4% by albumen weight. The data were analyzed using analysis of variance and to be continued orthogonal polynomial test. The results showed that the level of Saccharomyces cereviceae not significant effect on solubulity albumen powder while the protein content highly significant effect (P<0.05). Based on orthogonal polynomial test the protein content incrase following Y= 61.974667 + 43.877X – 167.838X². The conclusion of the research that the level of Saccharomyces cereviceae in making albumen powder until level 0.4% produce the same solubility of albumen powder and the level of Saccharomyces cereviceae 0.131% produce the highest protein content. |
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| Kata kunci | Tepung putih telur , daya larut, kadar protein |
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| Pembimbing 1 | Dr. sc. agr. Ir. R. Singgih Sugeng 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 | 32 |
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| Tgl. Entri | 2014-05-19 18:10:58.850465 |
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