Mitharangga, Rizky Ilham (2018) Pengaruh Penambahan Susu Bubuk Skim Terhadap Nilai Total Padatan (Total Solid), Ph, Gula Reduksi Dan Kadar Lemak Pada Pembuatan Dadih Susu Kambing. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk mengetahui persentase susu bubuk skim terbaik dalam pembuatan dadih susu kambing yang ditinjau dari total padatan, pH, gula reduksi dan kadar lemak. Materi yang digunakan dalam penelitian ini adalah dadih yang dibuat dari susu kambing dengan penambahan susu bubuk skim dengan berbagai persentase (0%, 2%, 4%, 6% dan 8%). Metode penelitian ini menggunakan percobaan dengan Rancangan Acak Lengkap (RAL) terdiri dari 5 perlakuan dan 4 ulangan. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA), apabila didapatkan hasil yang berbeda maka dilanjutkan dengan uji DMRT (Duncan’s Multiple Range Test). Hasil penelitian menunjukkan bahwa penambahan susu bubuk skim pada pembuatan dadih susu kambing memberikan pengaruh sangat nyata (P<0,01) terhadap total padatan, pH dan kadar lemak, sedangkan tidak berpengaruh nyata (P>0,05) terhadap gula reduksi. Kesimpulan dari penelitian adalah penambahan susu bubuk skim pada pembuatan dadih susu kambing tidak mempengaruhi nilai gula reduksi, namun dengan penambahan 8% susu bubuk skim pada pembuatan dadih susu kambing iv dapat mempengaruhi total padatan, pH dan kadar lemak. Disarankan sebaiknya penambahan susu bubuk skim dalam pembuatan dadih susu kambing yaitu pada level 8% (P4) berdasarkan nilai total padatan, pH, dan kadar lemak, serta pada level 4% (P2) berdasarkan nilai gula reduksi.
English Abstract
The utilization of goat's milk as an alternative to the process of making the dadih, needs to be added to a material that is able to improve the quality of the resulting dadih to match the quality of buffalo milk as the main ingredient. One of the ingredients that can be used with the addition of skim milk powder. The addition of skim milk powder may increase the total solid on goat's milk in order to match the value of the total solid from the milk of Buffalo. This research aims to know the percentage of skim milk powder in cow's milk curd making in terms of total solids, pH, the reduction of sugar and fat content. The method of this research will be carried out using the method of experiment design of randomized complete consisting of 5 treatments and 4 replicates the results of research, and if there were significant would be continued with Duncan's Multiple Range Test. The results showed that the use of skim milk powder to the making goat's milkcurds gave highly vi significant influence (P < 0.01) with an average value of total solids 25.46 ± 0.07%, pH 6.27 ± 0.34, the reduction of sugar 0.34 ± 0.65% and fat content 2.00 ± 0.02%, it can be concluded that the best treatment with the addition of skim milk powder by 8% of the total raw materials.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2018/123/051803292 |
| Uncontrolled Keywords: | Dadih, susu bubuk skim, susu kambing, total padatan, kadar lemak |
| 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 |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 03 May 2018 02:27 |
| Last Modified: | 22 Oct 2021 07:03 |
| URI: | http://repository.ub.ac.id/id/eprint/10153 |
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