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NIM (Student Number)D1E009150
Nama MahasiswaAKBAR KRESNAMARGI LUTFHIANTO
Judul ArtikelPENGARUH PENAMBAHAN LEVEL EKSTRAK JAGUNG MANIS (Zea mays saccharata) PADA PEMBUATAN SUSU PASTEURISASI TERHADAP KADAR BETA KAROTEN DAN KESUKAAN
AbstrakPenelitian berjudul “Pengaruh Penambahan Level Ekstrak Jagung Manis (Zea mays saccharata) pada Pembuatan Susu Pasteurisasi Terhadap Kadar Beta Karoten dan Kesukaan” dilaksanakan mulai tanggal 8 April sampai 10 April 2013. Materi penelitian menggunakan susu sapi 12 liter, jagung manis 15 kg, aquades, alkohol 96%, larutan petroleum eter, blender, kompor gas, pisau, baskom, gelas cup kecil, panci, gelas ukur, gas, pengaduk, vortex, tabung reaksi, pipet, sentrifuge, spektrofotometer. Metode penelitian adalah eksperimental menggunakan Rancangan Acak Lengkap (RAL). Perlakuan yang diuji yaitu P0 : Susu sapi segar (1 liter) sebagai kontrol, P1 : Susu sapi segar (1 liter) + 5% ekstrak jagung manis, P2 : Susu sapi segar (1 liter) + 10% ekstrak jagung manis, P3 : Susu sapi segar (1 liter) + 15% ekstrak jagung manis. Data dianalisis menggunakan analisis variansi dan dilanjutkan uji Ortogonal Polynomial. Hasil penelitian menunjukan bahwa perlakuan berpengaruh terhadap kadar beta karoten (P<0,01) namun tidak berpengaruh terhadap kesukaan (P>0,05). Hasil uji Ortogonal Polynomial menunjukkan bahwa susu pasteurisasi yang ditambah level ekstrak jagung manis 15% dapat meningkatkan kadar beta karoten (P<0,01). Kesimpulan dari penelitian ini adalah penambahan ekstrak jagung manis 15% pada susu pasteurisasi menghasilkan kadar beta karoten tertinggi yaitu 508,30 µg/ 100 ml dan penambahan level ekstrak jagung manis pada susu pasteurisasi tidak mempengaruhi kesukaan.
Abstrak (Inggris)A research entitled “The Effects of Additional Sweet Corn Extract (Zea mays saccharata) in the Making of Pasteurized Milk on β-Carotene Rate and Preference” was carried out from April, 8th until 10th 2013. The materials of this research were 12 liters of cow milk, 15 kgs of sweet corn, water, alcohol 96%, petroleum eter solution, blender, gas stove, knife, bowl, small glass, pan, measure glass, gas, stirring spoon, vortex, reaction tube, pipette, centrifuge, and spectrophotometry. The used design of this experimental research was Completery Randomized Design (CRD). The treatments were P0: fresh cow milk (1 liter) as control, P1: fresh cow milk (1 liter) + 5% sweet corn extract, P2: fresh cow milk (1 liter) + 10% sweet corn extract, P3: fresh cow milk (1 liter) + 15% sweet corn extract. The data were analyzed using Variance Analysis and continued by Ortogonal Polynomial. The results showed that the treatments affected β-Carotene level (P<0.01) but significantly didn’t affect preference (P>0.05). The results of Ortogonal Polynomial showed that pasteurised milk which was added by 15% sweet corn extract could increase β-Carotene level (P<0.01). This research conclude that additional of 15% sweet corn extract into pasteurized milk resulted in the highest β-Carotene level (508.30 µg/ 100 ml) and the addition of sweet corn extract into pasteurized milk does not affect preference.
Kata KunciEKstrak Jagung Manis, Susu Pasteurisasi, Kadar Beta Karoten serta Kesukaan
Nama Pembimbing 1Dr. sc.agr Ir. H. R. Singgih S S,. MP
Nama Pembimbing 2Dr. Triana Setyawardani, S.Pt,. MP
Tahun2013
Jumlah Halaman5
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