Pengaruh Penambahan Jus Jeruk Lemon (Citrus Limon) Terhadap Kualitas Dangke Susu Kambing

Elwima, Gideon Victorio (2017) Pengaruh Penambahan Jus Jeruk Lemon (Citrus Limon) Terhadap Kualitas Dangke Susu Kambing. Sarjana thesis, Universitas Brawijaya.

Abstract

Tujuan penelitian adalah untuk mengetahui konsentrasi jus jeruk lemon 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, enzim papain dan jus jeruk lemon. 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 2% jus jeruk lemon dan 0,4% enzim papain pada dangke susu kambing memberikan hasil terbaik terhadap waktu penggumpalan 2,01 menit, rendemen 11,31 %, kadar air 43,61%, kekenyalan 10,45 N dan kadar protein 22,51 %.

English Abstract

The objective of this research was to determine the best concentration of lemon juice in the making of dangke, and to measure the effect of lemon juice addition on coagulation time, rendement, water content, elasticity, and protein content. Materials used were fresh goat milk, papain enzyme, and lemon 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 had 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 2% lemon juice and 0.4% papain enzyme with the coagulation time of 2.01 minutes, rendement of 11.31%, water content of 43.61%, elasticity of 10.45 N, and protein content of 22.51%.

Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FPT/2017/206/051705519
Uncontrolled Keywords:	Dangke, susu kambing, jus jeruk lemon, enzim papain
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 03:58
Last Modified:	18 Sep 2020 03:00
URI:	http://repository.ub.ac.id/id/eprint/1075

Text Gideon Victorio Elwima.pdf Restricted to Registered users only Download (2MB)

Actions (login required)

View Item