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Kembali| NIM (Student Number) | D1B018009 |
|---|---|
| Nama Mahasiswa | AYU DAMAYANTI |
| Judul Artikel | TOTAL ASAM DAN VISKOSITAS PADA KEFIR SUSU SAPI DENGAN PENAMBAHAN EKSTRAK KAYU SECANG (Caesalpinia sappan L.) TITRATABEL ACIDITY AND VISCOSITY OF COW MILK KEFIR WITH ADDITION OF SECANG WOOD EXTRACT (Caesalpinia sappan L.) |
| Abstrak | ABSTRAK AYU DAMAYANTI. Judul penelitian adalah Total Asam dan Viskositas pada Kefir Susu Sapi dengan Penambahan Ekstrak Kayu Secang (Caesalpinia Sappan L.). Tujuan dari penelitian adalah mengetahui pengaruh penambahan ekstrak kayu secang dengan persentase berbeda pada viskositas dan total asam kefir susu sapi. Bahan penelitian meliputi susu sapi segar, ekstrak kayu secang, biji kefir, NaOH 0,1 N, indikator PP, dan air. Penelitian ini menggunakan rancangan acak lengkap dengan 4 perlakuan dan 5 ulangan. Perlakuan meliputi P0 = susu sapi segar tanpa penambahan ekstrak kayu secang, P1 = susu sapi segar dengan penambahan 1% ekstrak kayu secang, P2 = susu sapi segar dengan penambahan 2% ekstrak kayu secang dan P3 = susu sapi segar dengan penambahan 3% ekstrak kayu secang. Peubah dalam penelitian yaitu viskositas dan total asam kefir susu sapi. Data dianalisis dengan menggunakan analisis variansi, dan dilanjutkan dengan orthogonal polinomial. Hasil penelitian menunjukkan penambahan ekstrak kayu secang berpengaruh sangat nyata (P<0,01) menurunkan total asam dan menghasilkan persamaan garis 1,28 - 0,93X + 0,41 X2 - 0,07X3 dengan koefisien determinasi (r2) 99,87%, sedangkan viskositas relatif sama (P˃0,05). Kesimpulannya, kefir susu sapi dengan penambahan ekstrak kayu secang 1%, 2%, dan 3% menyebabkan total asam semakin menurun dan viskositas relatif sama. Kata kunci : kefir secang, ekstrak kayu secang, total asam, viskositas kefir, produk susu fermentasi |
| Abstrak (Inggris) | ABSTRACT AYU DAMAYANTI. This research titled Titratabel acidity and Viscosity of Cow Milk Kefir with Addition of Secang Wood Extract (Caesalpinia Sappan L.). The purpose was to determine the effects of the addition of secang wood extract on viscosity and titratabel acidity. This research materials consisted of fresh cow milk, secang wood extract, kefir grains, NaOH 0,1 N, PP indicator and water. This research used a completely randomized design with 4 treatments and 5 replications. Treatments composed of P0 = fresh cow milk without added secang wood extract, P1 = fresh cow milk added with 1% secang wood extract, P2 = fresh cow milk added with 2% secang wood extract, and P3 = fresh cow milk added with 3% secang wood extract. Variable of this research were titratabel acidity and viscosity. Data were analyzed using analysis of variance, and continued by orthogonal polynomial. The results showed that titratabel acidity value of kefir was significantly (P<0,01) affected by the addition of secang wood extract and showed that descending line with equation on 1,28 - 0,93 X + 0,41 X2 -0,07 X3 and coefficient of determination (r2) 99,87% while viscosity of kefir was not significantly (P˃0,05). In conclusion, the addition of secang wood extract 1%, 2%, and 3% decreased titratabel acidity and relatively similar viscosity. Key words : secang kefir, secang wood extract, titratabel acidity, viscosity of kefir, fermented milk product. |
| Kata Kunci | Kata kunci : kefir secang, ekstrak kayu secang, total asam, viskositas kefir, produk susu fermentasi |
| Nama Pembimbing 1 | Dr. Triana Setyawardani, S.Pt., MP |
| Nama Pembimbing 2 | Dr. Ir. Agustinus Hantoro Djoko Rahardjo, MP |
| Tahun | 2020 |
| Jumlah Halaman | 9 |
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