Hafiedzah, Aulia and Dr. Ir Mustakim., M. P., IPM (2023) Perbedaan Kualitas Susu Sapi Dan Susu Kambing Ditinjau Dari Uji Organoleptik, Uji Kadar Lemak, Uji Alkohol, Dan Uji Berat Jenis. Sarjana thesis, Universitas Brawijaya.
Abstract
Susu merupakan cairan berwarna putih yang merupakan hasil dari sekresi kelenjar ambing. Kriteria untuk memastikan kualitas susu sapi dan kambing yang ditinjau dari uji organoleptik, kadar lemak, alkohol, dan berat jenis. Tujuan penelitian ini adalah untuk mengetahui perbedaan kualitas susu sapi dan susu kambing ditinjau dari uji organoleptik, uji kadar lemak, uji alkohol dan uji berat jenis. Hasil penelitian diharapkan dapat digunakan untuk menambah pengetahuan, wawasan dan sumber informasi tentang susu sapi dan susu kambing berdasarkan organoleptik, kadar lemak, alkohol, dan berat jenis. Materi penelitian adalah susu sapi yang diperoleh dari Koperasi Mitra Bhakti Makmur Batu, Malang dan susu kambing yang diperoleh dari peternakan sekitar malang milik Pak Ahmad Wahyudi, Pak Tri Tugas, dan Pak Budi. Metode penelitian ini adalah metode pengamatan laboratorium dengan 30 ulangan. Variabel yang diukur meliputi organoleptik, kadar lemak, alkohol, dan berat jenis. Data analisis dengan uji t-tidak berpasangan. Hasil penelitian menunjukkan terdapat perbedaan nyata (P<0,05) antara warna susu sapi (2,72±0,69) dan susu kambing (2,60±0,80), aroma susu sapi (2,60±0,72) dan susu kambing (2,49±0,81), rasa susu sapi (2,61±0,71) dan susu kambing (2,41±0,81). Terdapat perbedaan sangat nyata (P<0,01) pada kadar lemak susu sapi (4,10%±0,40) dan susu kambing (6,17%±0,90). Tidak ada perbedaan pada uji alkohol susu sapi negatif (-) dan susu kambing negatif (-). Terdapat perbedaan sangat nyata pada (P<0,01) pada berat jenis susu sapi (1,0273±0,0048) dan susu kambing (1,0265±0,00043). Disimpulkan bahwa susu sapi memiliki kualitas warna, aroma, rasa, kualitas kadar lemak, kualitas alkohol, dan kualitas berat jenis yang lebih baik dibandingkan dengan susu kambing dan sudah memenuhi Standar Nasional Indonesia. Saran dari penelitian ini adalah untuk melakukan penelitian lebih lanjut mengenai daya simpan dari susu sapi dan susu kambing.
English Abstract
Milk is a white liquid which is the result of the secretion of the udder glands which are in lactation without any additions. Criteria for ensuring the quality of cow and goat milk in terms of organoleptic tests, fat content, alcohol, and specific gravity. The purpose of this study was to determine differences in the quality of cow's milk and goat's milk in terms of organoleptic tests, fat content tests, alcohol tests and specific gravity tests. The research results are expected to be used to increase knowledge, insight and sources of information about cow's milk and goat's milk based on organoleptic, fat content, alcohol, and specific gravity. The research materials were cow's milk obtained from the Mitra Bhakti Makmur Cooperative Batu, Malang and goat's milk obtained from farms around Malang belonging to Mr. Ahmad Wahyudi, Mr. Tri Task, and Mr. Budi. This research method is a laboratory observation method with 30 replications. Variables measured included organoleptic, fat content, alcohol, and specific gravity. Data analysis with unpaired t-test. The results showed that there was a significant difference (P<0.05) between the color of cow's milk (2.72±0.69) and goat's milk (2.60±0.80), the aroma of cow's milk (2.60±0.72 ) and goat's milk (2.49 ± 0.81), the taste of cow's milk (2.61 ± 0.71) and goat's milk (2.41 ± 0.81). There was a very significant difference (P<0.01) in the fat content of cow's milk (4.10% ± 0.40) and goat's milk (6.17% ± 0.90). There is no difference in the negative (-) cow's milk alcohol test and negative (-) goat's milk. There was a very significant difference (P<0.01) in the specific gravity of cow's milk (1.0273 ± 0.0048) and goat's milk (1.0265 ± 0.00043). It was concluded that cow's milk has better color, aroma, taste, fat, alcohol, and specific gravity qualities compared to goat's milk and meets the Indonesian National Standard. The suggestion from this study is to conduct further research on the shelf life of cow's milk and goat's milk.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 052305 |
| Uncontrolled Keywords: | Cow milk, goat milk, milk quality. |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 11 Jan 2024 08:33 |
| Last Modified: | 11 Jan 2024 08:33 |
| URI: | http://repository.ub.ac.id/id/eprint/207394 |
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