Artikel Ilmiah : D1F012016 a.n. RINI YULIAWATI
| NIM | D1F012016 |
|---|---|
| Namamhs | RINI YULIAWATI |
| Judul Artikel | PENGARUH LEVEL Saccharomyces cereviceae TERHADAP WARNA DAN KADAR PROTEIN TEPUNG PUTIH TELUR AYAM RAS |
| Abstrak (Bhs. Indonesia) | Tujuan penelitian adalah untuk mengkaji level Saccharomyces cereviceae yang menghasilkan tepung putih telur dengan warna paling putih dan kadar protein tertinggi. Materi yang digunakan dalam penelitian ini adalah 2 kg putih telur ayam ras, 6 g Saccharomyce cereviceae, seperangkat alat analisa protein beserta bahan kimianya dan tintometer . Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL), dengan 4 perlakuan yaitu : T0 = kontrol, T1 = level Saccharomyces cereviceae 0,2% dari berat putih telur, T2 = level Saccharomyces cereviceae 0,4% dari berat putih telur, T3 = level Saccharomyces cereviceae 0,6% dari berat putih telur. Setiap perlakuan diulang sebanyak 5 kali. Peubah yang diukur adalah warna dan kadar protein. Data dianalisis menggunakan analisis variansi kemudian dilanjutkan dengan uji Orthogonal polynomial. Analisis variansi menunjukkan bahwa level Saccharomyces cereviceae berpengaruh sangat nyata (P<0,01) terhadap warna mengikuti persamaan y = 45,5x2 – 44,5x + 20,49 (r = 0,89) di titik maksimum pada (0,5 ; 9,61) dan tidak berpengaruh nyata (P>0,05) terhadap kadar protein tepung putih telur. Kesimpulannya bahwa level Saccharomyces cereviceae yang menghasilkan tepung putih telur paling putih pada level 0,5% sedangkan kadar protein sampai level Saccharomyces cereviceae 0,6% relatif sama. |
| Abtrak (Bhs. Inggris) | The purpose of the research was to examine the level of Saccharomyces cereviceae that produced the whitest albumen powder with the highest protein concentration. The material used in this research were two kilogram of commercial chicken albumen, six gram of Saccharomyce cereviceae, a set of instrument analysis of the protein and its chemical material and tintometer. The research method used was Completely Randomized Design (CRD), with four treatments, namely: T0 = control, T1 = Saccharomyces cereviceae 0.2% of the weight of the albumen, T2 = Saccharomyces cereviceae 0.4% of the weight of albumen, T3 = Saccharomyces cereviceae 0.6% of the weight of albumen. Each treatment was repeated as many as five times. The variables measured were color and protein concentration albumen powder. The data were analysed using analysis of variance then further tested using of Orthogonal polynomial. The variance analysis showed that the level of Saccharomyces cereviceae had highly significant effect (P < 0.01) on the color with the equation Y = 45.5x2 – 44.5x + 20.49 (r = 0.89) at the point of maximum on (0.5 ; 9.61) and had no effect (P > 0.05) on albumen powder’s protein concentration. The conclusion is the level of Saccharomyces cereviceae that yields whitest albumen powder is at the level of 0.5 %, while protein concentration until the level of 0.6 % Saccharomyces cereviceae is relatively similar. |
| Kata kunci | albumen powder, Saccharomyces cereviceae, color and protein concentration |
| Pembimbing 1 | Dr. sc. agr. Ir. R. Singgih Sugeng S, MP |
| Pembimbing 2 | Ir. Mardiati Sulistyowati, MP |
| Pembimbing 3 | |
| Tahun | 2014 |
| Jumlah Halaman | 7 |
| Tgl. Entri | 2014-08-15 11:58:16.59263 |