| NIM | D1E010236 |
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| Namamhs | SUGIYANTI |
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| Judul Artikel | TOTAL PADATAN DAN TOTAL BAKTERI ASAM LAKTAT (BAL) ES KRIM YOGURT SUSU SAPI DENGAN PERSENTASE GULA YANG BERBEDA |
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| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan penggunaan persentase gula yang berbeda terhadap total padatan dan total BAL es krim yogurt susu sapi. Metode penelitian adalah eksperimental menggunakan Rancangan Acak Lengkap (RAL), dengan 4 perlakuan yaitu : T1= persentase gula 9%, T2= persentase gula 12%, T3= persentase gula 15%, T4= persentase gula 18%. Setiap perlakuan diulang sebanyak 5 kali. Peubah yang diukur adalah total padatan dan total BAL. Data dianalisis menggunakan analisis variansi kemudian dilanjutkan dengan uji regresi. Analisis variansi menunjukkan bahwa persentase gula berpengaruh nyata (P<0.05) terhadap total padatan mengikuti persamaan Y= 7.36+2.32X (r =0.58) dan tidak berpengaruh nyata (P>0.05) terhadap total BAL es krim yogurt susu sapi. Kesimpulannya bahwa penggunaan persentase gula sampai dengan 18% meningkatkan total padatan dan menghasilkan total BAL yang relatif sama pada es krim yogurt susu sapi. |
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| Abtrak (Bhs. Inggris) | The purpose of the research was to examine the effect of different percentages of sugar that produced ice cream yogurt milk cows with the total solid and total of LAB. Experimental research method was used Completely Randomized Design (CRD) with 4 treatments are: T1 = the percentage of sugar 9%, T2 = the percentage of sugar 12%, T3 = the percentage of sugar 15%, T4 = 18% the percentage of sugar. Each treatment was repeated 5 times. The parameters measured were total solids and total BAL. Data were analyzed using analysis of variance was followed by regression. Analysis of variance showed that the percentage of sugar significantly (P <0.05) on the total solids followed the equation Y = 7.36 + 2.32X (r = 0.58) and not significant (P> 0.05) to BAL total ice-cream cow's milk yogurt. The conclusion that the use of the percentage of sugar up to 18% increase in total solids and produces a relatively same in total of BAL on ice cream cow's milk yogurt. |
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| Kata kunci | : es krim yogurt, gula, total padatan, total bakteri asam laktat |
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| Pembimbing 1 | Ir. Mardiati Sulistyowati, M.P |
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| Pembimbing 2 | Ir. Kusuma Widayaka M.S |
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| Pembimbing 3 | |
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| Tahun | 2014 |
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| Jumlah Halaman | 6 |
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| Tgl. Entri | 2014-08-18 20:56:59.013501 |
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