Rahmahwati, Nihayatu (2017) Pengaruh Penambahan Jus Buah Nanas (Ananas Comosus) Terhadap Waktu Penggumpalan, Rendemen, Kadar Air, Kekenyalan Dan Kadar Protein Dangke Susu Kambing. Sarjana thesis, Universitas Brawijaya.
Abstract
Tujuan penelitian adalah untuk mengetahui konsentrasi jus buah nanas yang tepat dalam pembuatan dangke dan diukur pengaruhnya terhadap waktu penggumpalan, rendemen, kadar air, kekenyalan dan kadar protein. Materi penelitian yang digunakan adalah susu kambing segar, dan jus buah nanas. Metode penelitian yang digunakan adalah eksperimental dengan 5 perlakuan 4 ulangan. Data yang diperoleh diolah dengan analisis ragam dan apabila terdapat perbedaan pengaruh dilanjutkan dengan Uji Jarak Berganda Duncan. Hasil penelitian menunjukkan bahwa masing-masing perlakuan memberikan perbedaan pengaruh yang sangat nyata (P<0,01) terhadap waktu penggumpalan, rendemen, kadar air, kekenyalan dan kadar protein. Penambahan 0,5% jus buah nanas pada dangke susu kambing memberikan hasil terbaik terhadap waktu penggumpalan 1,48 menit, rendemen 14,05 %, kadar air 46,78%, kekenyalan5,03N dan kadar protein 21,03%.
English Abstract
The objective of this research was to determine the best concentration of pineapple juice in the making of dangke, and to measure the effect of pineapple juice addition on coagulation time, rendement, water content, elasticity, and protein content. Materials used were fresh goat milk and pineapple juice. Method of the research was experiment with 5 treatments and 4 replications. The data were analysed using Analysis of Variance followed by Duncan’s Multiple Range Test. Results of the research showed that each treatment gave highly significant different effect (P<0.01) on coagulation time, rendement, water content, elasticity and protein content. The best quality dangke was obtained from the addition of 0.5% pineapple juice with the coagulation time of 1.48 minutes, rendement of 14.05%, water content of 46.78%, elasticity of 5.03 N and protein content of 21.03%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2017/208/051705521 |
| Uncontrolled Keywords: | Dangke, enzim bromelin, susu kambing. |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.37 Dairy and related products > 641.371 7 Goat's milk |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Kustati |
| Date Deposited: | 07 Aug 2017 02:48 |
| Last Modified: | 26 Aug 2020 08:09 |
| URI: | http://repository.ub.ac.id/id/eprint/1057 |
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