Oppusunggu, Desi Sari Putri and Prof.Dr.Ir. Lilik Eka Radiati,, MS., IPU (2023) Pengaruh Penambahan Inulin Terhadap Nilai pH, Kadar Protein Terlarut Dan Total Plate Count Kefir Susu Kambing Kering Dengan Metode Vacuum Drying. Sarjana thesis, Universitas Brawijaya.
Abstract
Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan inulin terhadap nilai pH, kadar protein terlarut dan Total Plate Count susu kambing kefir kering dengan metode Vacuum Drying. Penelitian ini dilaksanakan pada bulan Agustus hingga September 2022 di Laboratorium Teknologi Hasil Ternak. Bahan yang digunakan dalam penelitian ini adalah kefir kambing dan inulin. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan dan 4 ulangan. Penambahan inulin pada pengeringan kefir terdiri dari 0%, 1%, 2%, 4%. Data dianalisis menggunakan analisis variansi, jika terdapat perbedaan pengaruh perlakuan dilanjutkan dengan Uji Jarak Berganda Duncan. Hasil dari vi perbedaan penelitian bahwa penambahan inulin pada kefir kering tidak berpengaruh nyata (P>0,05) terhadap pH. Protein terlarut juga menunjukkan pengaruh yang tidak nyata (P>0,05) terhadap penambahan inulin pada pengeringan kefir. Angka Lempeng Total pada penelitian ini tidak berpengaruh nyata (P>0,05) terhadap penambahan inulin sehingga tidak diperlukan penelitian lebih lanjut. Kesimpulan dari penelitian ini adalah perbedaan konsentrasi inulin mampu menstabilkan nilai pH, kadar protein terlarut kefir dan total plate count (TPC) susu kambing kefir kering.
English Abstract
The purpose of this study was to determine the effect of inulin addition on pH value, dissolved protein content and Total Plate Count of dry kefir goat milk using the Vacuum Drying method. This research was conducted from August until September 2022 at Teknologi Hasil Ternak Laboratory. The materials used in this study were goat's kefir and inulin. The research method was Completely Randomized Design (CRD) consist of 4 treatments and 4 replications. Inulin addition on kefir drying consists of 0%, 1%, 2%, 4%. Data were analyzed using analysis of variance, if there were differences in the effect of treatment it was continued with Duncan's Multiple Range Test. The results of the vi research differences that the addition of inulin to drying kefir had no significant effect (P>0.05) on pH. The dissolved protein also showed no significant effect (P>0.05) on the addition of inulin on drying kefir. The Total Plate Count in this study had no significant effect (P>0.05) on the addition of inulin so no further research is needed. The conclusion of this study is that differences in inulin concentrations are able to stabilize pH values, kefir dissolved protein levels and total plate count (TPC) of dry kefir goat's milk
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523050031 |
| Uncontrolled Keywords: | Drying, kefir, inulin |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 11 May 2023 04:08 |
| Last Modified: | 11 May 2023 04:08 |
| URI: | http://repository.ub.ac.id/id/eprint/199367 |
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Text (DALAM MASA EMBARGO)
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