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Kembali| NIM (Student Number) | D1E009077 |
|---|---|
| Nama Mahasiswa | HANI PURNAMASARI WAHYUNINGSIH |
| Judul Artikel | PENGARUH LEVEL EKSTRAK NANAS MASAK DALAM PEMBUATAN TAHU SUSU TERHADAP KADAR PROTEIN DAN RASA TAHU SUSU |
| Abstrak | Pengaruh Ekstrak Nanas Masak Dalam Pembuatan Tahu Susu Terhadap Kadar Protein Dan Rasa Tahu Susu dilaksanakan mulai tanggal 16-24 Februari 2013 di Laboraturium Teknologi Hasil Ternak Universitas Jenderal Soedirman Purwokerto. Tujuan penelitian untuk mengetahui pengaruh level ekstrak nanas masak yang terbaik dalam pembuatan tahu susu terhadap kadar protein dan rasa. Materi penelitian yang digunakan susu layu 8 jam sebanyak 42 liter darieksperimental farm Fakultas Peternakan UNSOED dan ekstrak nanas masak sebanyak 1260cc. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan dan masing-masing perlakuan diulang 7 kali. Perlakuan yang diberikan adalah R1 ekstrak nanas masak 15 cc/l, R2 ekstrak nanas masak 30 cc/l, dan R3 ekstrak nanas masak 45cc/l. Data dianalisis menggunakan analisis variansi dan dilanjutkan Uji Orthogonal Polinominal. Hasil Penelitian menunjukan bahwa pemberian ekstrak nanas masak meningkatkan kadar protein tahu susu (P<0,01) tetapi rasa tahu susu sama (P>0,05). Hasil Uji Orthogonal Polinominal menunjukan bahwa makin meningkat level ekstrak nanas masak, kadar protein tahu susu makin tinggi sesuai persamaan Y=4,17+0,75 X (r=0,99). Kesimpulan pembuatan tahu susu menggunakan ekstrak nanas masak dengan level 45 cc per liter susu menghasilkan tahu susu dengan kadar protein tertinggi dan rasa yang enak. |
| Abstrak (Inggris) | The influence of ripe pineapple extract level in the process of making milk tofu on protein content and flavor milk tofu, was held from February 16th to 24th, 2013 at the Laboratory of Animal Products Technology General Sudirman University Purwokerto. The research purposes was to determine the effect of the level of pineapple extract in the manufacture on the protein content and flavor of milk tofu. The research material usedwas milk8 hour withered milk as much as 42 liters from the experimental farm of the Faculty of Animal Husbandry, UNSOED and ripe pineapple extract as much as 1260 cc. This research used completely randomized design (CRD) with three treatments and each treatment was repeated 7 times. The treatments were R1 extract of ripe pineapple 15 cc/l, R2 wasripe pineapple extract 30 cc/l , and R3 wasripe pineapple extract 45 cc/l . The data were analyzed using analysis of variance and continued withpolynominal orthogonal test. The results showed that the extract of ripe pineapple increased protein levels (P<0.01) but the samecurd flavor (P>0,05). Polynominal Orthogonal Test results showed that increasing the level of ripe pineapple extract, resulted in milk higher in protein content, according to the equation Y = 4.17 + 0.75 X (r=0,99). The conclusionfrom making curd using ripe pineapple’s extractsat level 45 cc per liter of milk to produce curd with the highest protein content and good taste. |
| Kata Kunci | Ekstrak Nanas Masak, Tahu Susu, Kadar Protein, dan Rasa Tahu Susu |
| Nama Pembimbing 1 | Dr.sc.agr.Ir.H.R.Singgih Sugeng Santosa,MP |
| Nama Pembimbing 2 | Ir. Mardiati Sulistyowati, MP |
| Tahun | 2013 |
| Jumlah Halaman | 5 |
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