BKG

Maitsaa, Alishia Putri (2017) Pengaruh Perbedaan Jenis Susu Terhadap Karakter Fisik, Kimia, Mikrobiologi, Dan Organoleptik Yoghurt Selama Penyimpanan. Sarjana thesis, Universitas Brawijaya.

Indonesian Abstract

Susu yang memiliki kandungan nutrisi hampir sempurna memiliki kekurangan, yaitu umur simpan yang pendek. Sehingga muncul berbagai solusi untuk memperpanjang umur simpan dari susu, salah satunya adalah dengan perlakuan panas. Jenis pengolahan panas berbeda-beda antara waktu dan suhunya, tujuan dan mekanismenya pun berbeda. Beberapa jenis perlakuan panas pada susu yang dikenal oleh masyarakat Indonesia, diantaranya adalah pasteurisasi, ultra high temperature (UHT), dan sterilisasi. Susu yang merupakan bahan dasar pembuatan yoghurt melalui banyak proses terlebih dahulu, seperti standarisasi, homogenisasi, perlakuan panas, fermentasi, dan pendinginan. Perbedaan jenis perlakuan panas pada bahan baku pembuatan yoghurt akan mempengaruhi karakteristik produk akhir yoghurt. Maka perlu diadakan penelitian mengenai karakteristik yoghurt secara kuantitatif dengan perbedaan perlakuan panas dari susu. Penelitian dilakukan dengan Racangan Acak Lengkap (RAL) dengan dua faktor. Faktor I merupakan jenis susu dengan berbagai perlakuan panas, terdiri dari susu pasteurisasi, UHT, dan sterilisasi, faktor II yaitu lama penyimpanan, yang terdiri dari 2 level (1 hari dan 10 hari) dengan ulangan 3 kali yang diuji karakteristik fisik, kimia, mikrobiologi, dan organoleptiknya. Penggunaan jenis susu yang berbeda menyebabkan pengaruh yang nyata (α = 0,05) pada nilai total bakteri asam laktat, pH, total asam, viskositas, kadar lemak, kadar protein, dan total padatan terlarut.Dengan adanya penyimpanan selama 10 hari, didapatkan viskositas yoghurt susu pasteurisasi dan sterilisasi, total asam yoghurt susu pasteurisasi, kadar protein yoghurt susu sterilisasi, kadar lemak yoghurt susu UHT, total bakteri asam laktat yoghurt susu UHT berbeda nyata akibat lama penyimpanan.

English Abstract

Milk with almost perfect nutrition also has disadvantage which is the short time of storage. And so there are solutions for this problem, which one of them is with heat treatment to the milk. Various heat treatments differed by the time length, temperature it used, purposes, and mechanisms. Such as pasteurization, ultra high temperature (UHT), and sterilization are commercially consumed by Indonesians. As yogurt’s basic ingredient, milk went through many processes, such as standardization, homogenization, heat treatment, fermentation, and cooling. Research on yogurt’s characteristic effected by various type of milk’s heat treatment is necessary. This research used Randomized Design Complete (RAL) with two factors. One factor is milk’s type of heat treatments, including pasteurization, UHT, and sterilization, one other factor is the length of storage with two levels (1 day, and 10 days). These factors are analyzed triplo to get quantitive result in phisical, chemical, microbiological, and organoleptic characteristics. Various type of milk in yoghurt making significantly different (α=0,05) in amount of lactic acid bacteria, viscosity, pH, total acidity, amount of protein, amout of lipid, and total solute solid. Ten-days-length storage has shown that the viscosity of pasteurized milk and sterilized milk yogurt, the acidity of pasteurized milk yoghurt, total amount of protein of sterilized milk yoghurt, total fat of UHT milk yoghurt, and lactic acid bacteria total amount of UHT milk yoghurt are significantly different.

Other Language Abstract

UNSPECIFIED

Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2017/632/051711535
Uncontrolled Keywords: Jenis Susu, Lama Penyimpanan, Yoghurt
Subjects: 600 Technology (Applied sciences) > 637 Processing dairy and related products > 637.1 Milk processing > 637.14 Processing specific forms of cow's milk > 637.147 Skim milk > 637.147 6 Cultured skim milk
Divisions: Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User: Yusuf Dwi N.
URI: http://repository.ub.ac.id/id/eprint/8111
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BAGIAN DEPAN.pdf

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BAB I.pdf

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BAB II.pdf

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BAB III.pdf

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BAB IV.pdf

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BAB V.pdf

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DAFTAR PUSTAKA.pdf

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