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Kembali| NIM (Student Number) | D1B017023 |
|---|---|
| Nama Mahasiswa | UUT IKHTIYARRAFI |
| Judul Artikel | TOTAL PADATAN, ASAM TERTITRASI, DAN TOTAL BAKTERI KEFIR SUSU SAPI DENGAN PENAMBAHAN PERSENTASE KOLOSTRUM SAPI YANG BERBEDA |
| Abstrak | Tujuan penelitian ini untuk mempelajari pengaruh penambahan kolostrum sapi terhadap total padatan, asam tertitrasi, dan total bakteri kefir susu sapi dengan penambahan kolostrum sapi. Materi yang digunakan 17,5 liter susu sapi, 3 liter kolostrum sapi, dan biji kefir 400 gram. Variabel yang diukur total padatan, asam tertitrasi, dan total bakteri. Metode penelitian eksperimen mengunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan 5 kali ulangan. Data dianalisis menggunakan analisis variansi dan dilakukan uji lanjut Beda Nyata Jujur (BNJ). Perlakuan terdiri dari P0(Susu sapi 100%) P1(90% susu sapi + 10% kolostrum sapi), P2(80% susu sapi + 20% kolostrum sapi), dan P3(70% susu sapi + 30% kolostrum sapi). Hasil menunjukan penambahan kolostrum sapi pada kefir berpengaruh sangat nyata (P<0,01) terhadap total padatan dengan rata-rata 12,98% ±0,28 dan asam tertirasi dengan rata-rata 1,63%±0,09, dan tidak berpengaruh nyata (P>0,05) terhadap total bakteri dengan rata-rata 10,05 log CFU/ml±0,30. Kefir dengan penambahan kolostrum sapi dapat meningkatkan total padatan,dan asam tertitrasi, namun total bakteri cenderung sama. |
| Abstrak (Inggris) | The purpose of this study was to study the effect of addition of colostrum on total solids, titratable acidity, and total bacterial kefir from cow's milk. The material used is 17.5 liters of cow's milk, 3 liters of cow colostrum, and kefir grains 400 grams. Variables measured were total solids, titratable acidity, and total bacteria. The experimental research method used a Completely Randomized Design (CRD) with 4 treatments 5 replications. Data were analyzed by analysis of variance and continued with Honest Real Difference (BNJ). The treatment consisted of P0 (100% cow's milk) P1 (90% cow's milk + 10% cow colostrum), P2 (80% cow's milk + 20% cow colostrum), and P3 (70% cow's milk + 30% cow colostrum). The results showed that the addition of colostrum to kefir had a very significant effect (P <0.01) on total solids with an average of 12.98% ± 0.28 and titratable acidity with an average of 1.63% ± 0.09, and no significant effect (P> 0.05) on total bacteria with an average of 10.05 log CFU / ml ± 0.30. Kefir with the addition of colostrum can increases total solids, and titratable acidity, but total bacteria remains the same. |
| Kata Kunci | Kefir Susu Sapi, Kolostrum Sapi, Total Padatan, Asam Tertitrasi, Total Bakteri |
| Nama Pembimbing 1 | Dr. Triana Setyawardani, S.Pt., MP |
| Nama Pembimbing 2 | Ir. Juni Sumarmono, M. Sc., Ph.D |
| Tahun | 2019 |
| Jumlah Halaman | 9 |
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