Kualitas Dadih Susu Kambing Hasilfermentasidalam Gelas Plastikditinjau Dari Sineresis, Tekstur,Kadar Air Dan Aktivitas Air(Aw)

Fitria, Samrotul (2018) Kualitas Dadih Susu Kambing Hasilfermentasidalam Gelas Plastikditinjau Dari Sineresis, Tekstur,Kadar Air Dan Aktivitas Air(Aw). Sarjana thesis, Universitas Brawijaya.

Abstract

Tujuan dari penelitian ini adalah untuk memperoleh persentase penambahan kultur starter yang optimal pada dadih susu kambing yang difermentasi dalam gelas plastik polipropilen berdasarkan sineresis, tekstur, kadar air dan aktivitas air. Bahan yang digunakan susu kambing, susu skim, dan kultur starter yang diperoleh dari fermentasi dadih susu kambing dalam bambu ori. Metode yang digunakan adalah percobaan dengan 4 perlakuan dan 4 ulangan dengan analisis data berupa ANOVA, jika terdapat perbedaan signifikan dilanjutkan dengan uji beda nyata jujur (BNJ). Hasil penelitian menunjukkan bahwa penggunaan kultur starter memberikan pengaruh yang signifikan (P<0,05) pada tekstur, dan tidak memberikan pengaruh yang signifikan (P>0,05) pada sineresis, kadar air dan aktivitas air. Hasil dari penelitian ini dapat disimpulkan bahwa penggunaan kultur starter yang diperoleh dari fermentasi dadih susu kambing dalam bambu ori diperoleh persentase optimal penggunaan kultur starter pada dadih yaitu P2 (3%) yang memiliki nilai ratan sineresisvii 12,15±4,86%, tekstur 0,43b±0,10N, kadar air 78,00±2,83%, dan aktivitas air 0,95±0,0089%

English Abstract

The purpose of this research was to obtain an optimal percentage addition of starter culture on fermented goat's milk dadih in a polypropylene plastic glass based on syneresis, texture, moisture and water activity. The material was used goat milk, skim milk and starter cultures obtain from the fermentation of goat milk in bamboo ori. The method used in this research was experiment and conducted with 4 treatments and 4 replications the data were analyzed by ANOVA, if there were significant differences continued byhonestly significant difference test. The results showed that the use of starter culture concentrate gave significant effect (P<0.05) on textures and didn’t give significant effect(P>0.05) on syneresis, moisture and water activity. The result of this research can concluded that the use of starter cultures obtain from the fermentation of goat milk in bamboo ori was T2 gave theobtain an optimal percentage of dadih that the average of syneresis 12.15±4.86%, texture 0.43b±0.10N, moisture 78.00±2.83%, and water activity 0.95±0.0089%.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPT/2018/305/051805804
Uncontrolled Keywords: dadih, sineresis, tekstur, kadar air dan aktivitas air.-dadih, syneresis, texture, moisture and water activity.
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: soegeng sugeng
Date Deposited: 14 Nov 2018 01:52
Last Modified: 22 Oct 2021 05:29
URI: http://repository.ub.ac.id/id/eprint/13928
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