FitriaYuliaNingsih (2008) Pembuatan Dadih Dari Susu Kedelai : kajian Penambahan Sukrosa Dan Lama Fermentasi. Sarjana thesis, Universitas Brawijaya.
Abstract
Dadih merupakan produk susu fermentasi tradisional yang sangat populer di Sumatera Barat. Produk ini merupakan fermentasi langsung dari susu kerbau yang dimasukkan dalam batang bambu. Dadih merupakan produk probiotik dimana pertumbuhan bakteri asam laktat lebih dominan. Penelitian susu kedelai ini digunakan sebagai bahan dasar untuk dadih, tetapi kandungan gula di susu kedelai relatif rendah untuk pertumbuhan bakteri asam laktat dan kondisi ini akan mempengaruhi penggumpalan protein. Jadi, dalam penelitian ini penting untuk mengatur penambahan sukrosa dan lama fermentasi. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan dua faktor. Faktor pertama adalah penambahan sukrosa 0%, 10%, 20% dan faktor kedua adalah lamanya proses fermentasi 2, 3, 4 hari. Setiap perlakuan diulang sebanyak tiga kali. Data yang diperoleh dari hasil penelitian dianalisa dengan sidik ragam (ANOVA) taraf 5%. Sedangkan uji beda digunakan BNT taraf 5%. Pengujian mutu organoleptik menggunakan metode hordonic scale scorring, sedangkan uji perlakuan terbaik menggunakan metode pembobotan. Perlakuan terbaik dibandingkan dengan kontrol menggunakan uji t taraf 5%. Hasil penelitian menunjukkan bahwa penambahan sukrosa memberikan pengaruh sangat nyata pada α = 0,01 terhadap total gula, viskositas, total padatan terlarut,total asam, protein, pH, khamir, dan bakteri asam laktat. Lamanya proses fermentasi memberikan pengaruh sangat nyata pada α = 0,01 terhadap total gula, viskositas, total padatan terlarut, protein, pH, dan bakteri asam laktat. Faktor Interaksi kedua faktor memberikan pengaruh sangat nyata terhadap total gula, pH, dan bakteri asam laktat. Perlakuan terbaik untuk parameter sifat kimia fisik diperoleh pada perlakuan penambahan sukrosa 20% dan lamanya proses fermentasi 3 hari. Perlakuan tersebut memiliki rerata kadar protein 2,82%; viskositas 3,90 dPa.s; pH 4,03; total asam 0,25%; total padatan terlarut 2,35%; total gula 49,97%; total khamir 13,99 log CFU/ml; dan bakteri asam laktat 12,59 log CFU/ml. Sedangkan perlakuan terbaik untuk parameter uji organoleptik diperoleh pada perlakuan penambahan sukrosa 0% dan lamanya proses fermentasi 2 hari.
English Abstract
Dadih is a traditional fermented dairy product that is very popular in West Sumatera. It is produced by spontaneous fermentation of buffalo milk in bamboo stem. Dadih is used as a probiotic product where lactic acid bacteria growth dominantly. In this research soymilk is used as raw material for dadih, but its glucose content is relatively low for lactic acid bacteria growth and it will influences to the protein clothing. So it is important to adjust sucrose added and duration of fermentation. This Research used randomized block design with two factors. The first factor was addition of sucrose 0%, 10%, 20% and the second factor was the duration of fermentation process 2, 3, 4 days. Every treatment was repeated three times. Data was analyzed by ANOVA. Mean while, the comparison test used least significant difference (LSD) test. The organoleptic test used the hedonic scale scorring method. While the best treatment used the method of De Garmo. The best treatment was compared with the control by using T-test (α = 5%). The results showed that the addition of sucrose had very significant influence (α = 0,01) on the total sugar, viscosity, total dissolved solid,total acid, protein, pH, yeast, and lactic acid bacteria. The duration of fermentation process had significant influence on total sugar,viscosity, total dissolved solid, protein, pH, and lactic acid bacteria. The interaction of both factor had significant influence on total sugar, pH, and lactic acid bacteria. The best treatment based on chemical and physical characteristics was the addition of sucrose 20 % and 3 days of fermentation. It had protein content 2,82 %; viscosity 3,90 dpa.s; pH 4,03; total acid 0,25 %; total dissolved solid 2,35%; total sugar 49.97%; total yeast 13.99 log CFU/ml; and lactic acid bacteria 12.59 log CFU/ml. Mean while, the best treatment based on organoleptic parameter was the addition of sucrose 0 % and 2 days of fermentation.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2008/120/050801769 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 13 Aug 2008 09:46 |
| Last Modified: | 21 Oct 2021 05:40 |
| URI: | http://repository.ub.ac.id/id/eprint/147889 |
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