| NIM | D1E010234 |
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| Namamhs | ARYANTI CANDRA DEWI |
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| Judul Artikel | KAJIAN KONSENTRASI BIJI KEFIR DAN LAMA PENYIMPANAN TERHADAP KADAR LEMAK, pH, DAN VISKOSITAS KEFIR SUSU KAMBING |
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| Abstrak (Bhs. Indonesia) | Penelitian bertujuan untuk mengkaji pengaruh konsetrasi biji kefir dengan lama penyimpanan yang berbeda terhadap kadar lemak, pH, dan viskositas kefir susu kambing. Metode penelitian adalah Rancangan Acak Lengkap Pola Faktorial 2x4 dengan ulangan 3 kali. Hasil penelitian menunjukkan bahwa interaksi antara konsentrasi biji kefir dan lama penyimpanan yang berbeda berpengaruh tidak nyata (P>0,05) terhadap kadar lemak kefir susu kambing. Konsentrasi dan lama penyimpanan menunjukkan adanya interaksi berpengaruh sangat nyata (P<0.01) terhadap pH kefir susu kambing dengan persamaan garis konsentrasi biji kefir 1 % Y= 6,1333 - 0,1716 X + 0,0190 X2 - 0,0006 X3, koefisien determinasi (r2) = 96,35% dan konsentrasi biji kefir 3% dengan persamaan garis kubik Y= 4,7400 - 0,1016 X + 0,0115 X2 - 0,0003 X3, koefisien determinasi (r2) = 86,16%. Konsentrasi dan lama penyimpanan menunjukkan adanya interaksi berpengaruh sangat nyata (P<0.01) terhadap viskositas kefir susu kambing dengan persamaan garis konsentrasi biji kefir 1 % Y = 64,6667 + 4,0000 X dengan koefisien determinasi (r2) = 98,69% konsentrasi 3% Y= 136,6667 + 6,7063 X - 0,5272 X2 + 0,0162 X3, koefisien determinasi (r2) = 99,05%. Kesimpulan penelitian ini, peningkatan konsentrasi biji kefir sampai dengan 3% menghasilkan kadar lemak dan pH terendah serta viskositas tertinggi, dan lama penyimpanan sampai 21 hari dapat menurunkan kadar lemak, menurunkan pH, dan menaikkan viskositas. |
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| Abtrak (Bhs. Inggris) | The goal of this research was to study about the effect of kefir grain concentration with different storage time on the fat content, pH and the viscosity of kefir goat milk. The research method was experimental completely randomized design, 2x4 factorial pattern by repetition 3 times. The results of this research showed that the interaction between the concentration of kefir grain and the different length of storage had no significant effect (P>0.05) on the fat content of goat milk. The concentration and the length of storage showed that there was an interaction effect (P<0.01) on the pH of the kefir goat milk with the line equation of kefir goat milk of 1% Y= 6.1333 – 0.1716 X + 0.0190 X2- 0.0006 X3 determination coefficient (r2) = 96.35% and the concentration of the kefir grain of 3% with the cubic equation line, Y= 4.7400 – 0.1016 X + 0.0115 X2 – 0.0003 X3, determination coefficient (r2) = 86.16%. The concentration and the length of storage showed that there was interaction (P<0.01) on the viscosity of kefir goat milk with the line equation of concentration of kefir grain of 1%, Y= 64.6667 + 4.0000 X with determination coefficient (r2) = 98.69% and concentration of 3% Y= 136.6667 + 6.7063 X – 0.5272 X2 + 0.0162 X3, determination coefficient (r2) = 99.5%. The conclusion of this research is, the increase of the concentration of kefir grain up to 3% resulting on the lowest fat content and pH, and the highest viscosity; and that the keeping up to 21 days decreases the fat content and pH, but increases the viscosity. |
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| Kata kunci | kefir susu kambing, kadar lemak, pH dan viskositas |
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| Pembimbing 1 | Dr.Ir. Agustinus Hantoro Djoko R., MP. |
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| Pembimbing 2 | Dr. Triana Setyawardani, S.Pt., MP. |
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| Pembimbing 3 | |
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| Tahun | 2014 |
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| Jumlah Halaman | 8 |
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| Tgl. Entri | 2014-11-11 11:18:25.501558 |
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