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Ath Thoifi, Abdurahman (2018) Effect Of Different LevelLactobacillus Plantarum On PhysicochemicalProperties Of FermentedGoat Dendeng. Sarjana thesis, Universitas Brawijaya.

Indonesian Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh pemberian Lactobacillus plantarum terhadap dendeng kambing yang difermentasi terhadap kadar air, Aw, kadar protein, kandungan protein terlarut dan profil protein. Metode penelitian yaitu eksperimen dengan empat ulangan dan empat perlakuan terdiri dari 0 ml Lactobacillus plantarum (T0), 0.3 ml Lactobacillus plantarum (T1), 3 ml Lactobacillus plantarum (T2), and 30 ml Lactobacillus plantarum (T3), dengan analisis statistik menggunakan Rancangan Acak Lengkap jika ada pengaruh yang signifikan akan diikuti oleh Uji Jarak Berganda Duncan. Variabel penelitian ini adalah kadar air, Aw, kadar protein, kadar protein terlarut dan profil protein. Hasil penelitian menunjukkan bahwa Lactobacillus plantarum pada dendeng kambing fermentasi memiliki pengaruh yang sangat nyata (P <0,01) dengan nilai kadar air 44,24 - 46,65%, Aw 0,61 - 0,70, kadar protein 31,98 - 38,70%, dan kadar protein terlarut 3,55 - 4,21%. Profil protein menunjukkan bahwa berat molekul 16.69-143.54 kDa dengan T0 memiliki pita protein yang tidak dapat terbaca, T1 memiliki enam pita protein, T2 memiliki tujuh pita protein, dan T3 memiliki delapan pita protein.

English Abstract

The goals of this research was to determine the effect of Lactobacillus plantarum on fermented goat dendeng regarding moisture content, aw, protein content, dissolved protein content and protein profile. The research method was using experimental design with four replications and four treatments consist of 0 ml Lactobacillus plantarum (T0), 0.3 ml Lactobacillus plantarum (T1), 3 ml Lactobacillus plantarum (T2), and 30 ml Lactobacillus plantarum (T3), with the statistical analysis was using Completely Randomized Design if there were significant effect would be followed by Duncan’s Multiple Range Test. Variable of this research were moisture content, Aw, protein content, dissolved protein content and protein profile. The result showed that Lactobacillus plantarum on fermented goat dendeng had a highly significant effect (P<0.01) about Aw value 0.61 – 0.70, moisture content 44.24 – 46.65%, protein content 31.98 – 38.70% and dissolved protein content 3.55 – 4.21%. Protein profile showed that the molecular weight 16.69-143.54 kDa with T0 had unreadable protein band, T1 had six protein bands, T2 had seven protein bands, and T3 had eight protein bands.

Other Language Abstract

UNSPECIFIED

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPT/2018/309/051805808
Uncontrolled Keywords: Fermentasi, protein, bakteri asam laktat, kadar air, aktivitas air Fermentation, protein, lactic acid bacteria, moisture, water activity
Subjects: 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.024 Manufacturing processes
Divisions: Fakultas Peternakan > Peternakan
Depositing User: soegeng
URI: http://repository.ub.ac.id/id/eprint/12178
Text
Abdurahman Ath Thoifi.pdf
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