IRMAWAN, Andi (2021) Karakteristik Fisikokimia Yogurt dengan Kombinasi Bahan Baku Susu Sapi dan Kolostrum. Masters thesis, Universitas Jenderal Soedirman.
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Abstract
Penelitian bertujuan untuk mengevaluasi kualitas yogurt dengan bahan baku susu, kolostrum dan kombinasinya. Penelitian menggunakan 12L susu sapi dan 12L kolostrum hasil pemerahan hari ke 2-3 pascapartus. Rancangan yang digunakan Rancangan Acak Lengkap (RAL), 6 perlakuan dan setiap perlakuan diulang 4 kali. Perlakuan P0 = 100% susu sapi + 0% kolostrum; P1 = 80% susu sapi + 20% kolostrum; P2 = 60% susu sapi + 40% kolostrum; P3 = 40% susu sapi + 60% kolostrum; P4 = 20% susu sapi + 80% kolostrum dan P5 = 0% sususapi + 100% kolostrum. Kualitas yogurt yang diamati adalah kadar protein, air, nilai pH, water holding capacity, viskositas dan sineresis. Hasil penelitian menunjukkan perlakuan tidak berpengaruh nyata (P>0,05) terhadap kadar air dan pH yogurt berpengaruh nyata (P<0,05) terhadap, water holding capacity dan sineresis, tetapi berpengaruh sangat nyata (P<0,01) terhadap kadar protein dan viskositas yogurt. Disimpulkan penggunaan kolostrum sapi sebagai bahan baku pembuatan yogurt yang ditambahkan dalam pembuatan yogurt mampu meningkatkan kualitas yogurt, yaitu meningkatkan kadar protein, water holding capacity, viskositas, dan menurunkan sineresis.
| Item Type: | Thesis (Masters) |
|---|---|
| Nomor Inventaris: | P21100 |
| Uncontrolled Keywords: | yogurt, kolostrum, kadar air, kadar protein,pH, viskositas, water holding capacity, sineresis |
| Subjects: | D > D300 Dried milk M > M385 Milk Analysis |
| Divisions: | Program Pascasarjana > S2 Ilmu Peternakan |
| Depositing User: | Mr Andi Irmawan |
| Date Deposited: | 25 May 2021 07:26 |
| Last Modified: | 25 May 2021 07:26 |
| URI: | http://repository.unsoed.ac.id/id/eprint/9823 |
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