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Kembali| NIM (Student Number) | D1E009002 |
|---|---|
| Nama Mahasiswa | FAUZIAH DWI KURNIA |
| Judul Artikel | PENGARUH KOMBINASI PERLAKUAN FISIK DAN KIMIAWI PADA PEMBUATAN KONSENTRAT PROTEIN BUNGKIL BIJI JARAK TERHADAP KADAR LEMAK KASAR DAN PROTEIN KASAR |
| Abstrak | Penelitian berjudul “Pengaruh Kombinasi Perlakuan Fisik dan Kimiawi Pada Pembuatan Konsentrat Protein Bungkil Biji Jarak Terhadap Kadar Lemak Kasar dan Protein Kasar”, telah dilaksanakan mulai tanggal 10 Januari sampai 20 Maret 2013 di Laboratorium Ilmu Bahan dan Makanan Ternak Universitas Jenderal Soedirman Purwokerto. Materi penelitian yang digunakan antara lain bungkil biji jarak, Sodium Dodecyl Sulfate (SDS), NaOH, HCl, seperangkat alat dan bahan analisis proksimat kadar lemak kasar dan protein kasar. Metode penelitian adalah eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial 2x3 perlakuan dan 4 ulangan. Perlakuan terdiri atas 2 faktor, faktor A (konsentrasi SDS) yaitu a1=0,173 g/l dan a2=0,346 g/l. Faktor B (lama perendaman) yaitu b1=12 jam, b2=24 jam dan b3=36 jam. Data dianalisis menggunakan analisis variansi dan dilanjutkan uji orthogonal polynomial. Hasil penelitian menunjukan bahwa tidak terjadi penurunan yang nyata kadar lemak kasar namun terjadi peningkatan kadar protein kasar. Tidak ada interaksi antara perlakuan terhadap kadar lemak kasar dan kadar protein kasar. Analisis statistik menunjukkan bahwa perlakuan berpengaruh sangat nyata (P<0,01) terhadap kadar protein kasar konsentrat protein BBJ. Uji lanjut orthogonal polynomial menunjukkan perlakuan berpengaruh sangat nyata dengan respon linier baik untuk konsentrasi SDS maupun lama perendaman dengan persamaan Y=43.578333+17.1001193X untuk konsentrasi SDS dan Y=56.682083-0.36109375X untuk lama perendaman. Konsentrasi SDS berpengaruh (R2) sebesar 13.17% terhadap peningkatan kadar protein kasar konsentrat protein BBJ sedangkan lama perendaman berpengaruh (R2) sebesar 75.36% terhadap penurunan kadar protein kasar konsentrat protein BBJ. Perlakuan konsentrasi SDS 0.346 g/l dan perlakuan lama perendaman 12 jam meningkatkan kadar protein kasar konsentrat protein BBJ. Kesimpulan dari penelitian ini adalah tidak ada interaksi antara konsentrasi SDS dengan lama perendaman. Perlakuan tidak menurunkan kadar lemak kasar konsentrat protein BBJ. Konsentrasi SDS 0,346 g/l atau lama perendaman 12 jam menghasilkan kadar protein kasar konsentrat protein BBJ tertinggi. |
| Abstrak (Inggris) | A research entitled “Combination Influence of Physic and Chemical Treatment in Making Protein Concentrate of Jatropha curcas L Seed Meal on Crude Fat and Crude Protein”. The study was conducted from 10th of January to 20th of March 2013 in Feedstuff Laboratory, Faculty of Animal Science Jenderal Soedirman University Purwokerto. The materials of the research were Jatropha curcas L Seed Meal, Sodium Dodecyl Sulfate (SDS), NaOH, HCl and a set of proximate analysis equipment for crude fat and crude protein. The research method was experimental using Completely Randomized Design (CRD) Two Factor, 2x3 treatments and 4 replications. Factor A was SDS concentration (a1=0.173 g/l and a2=0.346 g/l) and Factor B was soaking time that is b1=12 hours, b2=24 hours and b3=36 hours. Data were analyzed using analysis of variance and followed by Orthogonal Polynomial Test. The results showed that the treatment did not significantly decrease either crude fat or crude protein. There was no interaction between treatments on crude fat and crude protein. Statistic analysis showed that the treatments were highly significant (P<0.01) on crude protein. The test of orthogonal polynomial showed the treatments were highly significant with linear response both SDS concentration and soaking time. The equation of SDS concentration was Y=43.578333+17.1001193X and Y=56.682083-0.36109375X for soaking time. SDS concentration affected (R2) for 13.17% on increasing crude protein while soaking time affected (R2) for 75.36% on decreasing crude protein. The treatment of 0.346% SDS concentration and soaking time for 12 hours increased crude protein of Jatropha curcas seed meal protein concentrate. The conclusion is there is no interaction between SDS concentration and soaking time. The treatments did not decrease the crude fat of Jatropha curcas seed meal protein concentrate. Treatment of 0.346 g/l SDS concentration or soaking time for 12 hours results the highest crude protein of Jatropha curcas seed meal protein concentrate. |
| Kata Kunci | Bungkil biji jarak; Konsentrat protein; Sodium dodecyl sulfate |
| Nama Pembimbing 1 | Titin Widiyastuti, S.Pt, M.Si |
| Nama Pembimbing 2 | Dr.Ir. Sri Rahayu, M.Si |
| Tahun | 2013 |
| Jumlah Halaman | 7 |
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