Sari, FitriNovita (2015) Kualitas Yoghurt Set Dengan Penambahan Berbagai Konsentrasi Pati Ubi Jalarikat Silang Terhadap Kadar Protein, Ph, Total Plate Count (Tpc) Dan Profil Protein. Sarjana thesis, Universitas Brawijaya.
Abstract
Tujuan dari penelitian ini adalah untuk menentukan konsentrasi terbaik pati ubi jalar terkait silang pada set yoghurt dalam hal kandungan protein, pH, jumlah pelat dan profil protein. Metode yang digunakan dalam penelitian ini adalah eksperimen laboratorium menggunakan desain acak lengkap (CRD) dengan empat perawatan dan lima replikasi. Perawatan ini terdiri dari: PO (tanpa pati ubi jalar linked cross-linked), p1 (pati ubi jalar cross-linked 2%), p2 (4%) dan p3 (6%). Variabel yang diamati adalah kandungan protein, pH, total jumlah pelat dan profil protein. Data dianalisis dengan analisis varians (ANOVA) dan dilanjutkan dengan perbedaan yang signifikan secara jujur. Hasil menunjukkan bahwa penambahan 6% dari pati ubi jalar yang ditautkan secara bersilang meningkatkan kandungan protein set yoghurt (2,13 ± 0,007), penurunan pH (3,64 ± 0,005), namun tambahan 4% dari pati ubi jalar linked meningkat total jumlah pelat (3,18 ± 0,0104) CFU / ml. Kadar protein profil adalah α-kasein dan β-casein. Disarankan untuk melanjutkan penelitian tentang pati ubi jalar linked cross-linked dalam membuat yoghurt.
English Abstract
The purpose of this research was to determine the best concentration of cross-linked sweet potato starch on set yoghurt in terms of protein content, pH, Total Plate Count and profile of protein. The method used in this research was a laboratory experimental using Completely Randomized Design (CRD) with four treatments and five replications. The treatments were consisted of: Po (without cross-linked sweet potato starch), P1 (cross-linked sweet potato starch 2%), P2 (4%) and P3 (6%). The variables observed were protein content, pH, total plate count and profile of protein. Data were analyzed by Analysis of Variance (ANOVA) and continued by honestly significant difference. Results showed that 6% addition of cross-linked sweet potato starch was increasing protein content of set yoghurt (2.13±0.007), decreasing pH (3.64±0.005), however 4% addition of cross-linked sweet potato starch was increasing total plate count (3.18±0.0104) CFU/mL. Profile protein content was α-casein and β-casein. It was suggested to continue research on cross-linked sweet potato starch in making set yoghurt.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/143/2015/051504300 |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 07 Jul 2015 08:50 |
| Last Modified: | 20 Oct 2021 04:16 |
| URI: | http://repository.ub.ac.id/id/eprint/135977 |
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