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Kembali| NIM (Student Number) | D1A016030 |
|---|---|
| Nama Mahasiswa | PRIMADIANTY RAMADHANI |
| Judul Artikel | KADAR AIR DAN LEMAK SUSU PASTEURISASI RASA COKELAT PRODUK KOPERASI PESAT SELAMA PENYIMPANAN DINGIN Oleh |
| Abstrak | Tujuan penelitian ini adalah untuk mengetahui pengaruh lama penyimpanan susu pasteurisasi rasa cokelat terhadap kadar air dan kadar lemak. Penelitian dilaksanakan pada tanggal 15 Januari sampai 20 Februari 2020 di Laboratorium Teknologi Hasil Ternak dan Laboratorium Ilmu Bahan Makanan Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman, Purwokerto. Materi yang digunakan dalam penelitian yaitu susu pasteurisasi rasa cokelat sebanyak 20 cup. Penelitian dilakukan dengan metode eksperimen menggunakan rancangan acak lengkap dengan 5 perlakuan dan 4 kali ulangan. Perlakuan adalah penyimpanan susu pasteurisasi rasa cokelat selama 0, 3, 6, 9, 12 hari pada penyimpanan dingin (4-80C). Variabel yang diukur adalah kadar air dan kadar lemak. Data yang diperoleh dianalisis menggunakan analisis ANAVA. Hasil penelitian menunjukkan bahwa kadar air dan kadar lemak susu selama penyimpanan 12 hari tidak berbeda nyata (P> 0,05). Rataan kadar air yang diperoleh yaitu 85.13%±0.40% sampai 85.52%±0.55% dan kadar lemak 4.56%±0.97% sampai 6.25%±1.20%. Kadar air dan kadar lemak relatif sama selama penyimpanan. Data ini dapat digunakan untuk menentukan masa simpan susu pasteurisasi rasa cokelat produk koperasi PESAT. |
| Abstrak (Inggris) | The purpose of this study was to determine the effect of storage duration of chocolate flavored pasteurized milk on water content and fat content. The study was conducted on January 15 to February 20, 2020 at the Animal Product Technology Laboratory and Animal Feed Science Laboratory, Faculty of Animal Husbandry, Jenderal Soedirman University, Purwokerto. The material used in this research was chocolate cup pasteurized milk for 20 cups. The study was conducted by an experimental method using a completely randomized design with 5 treatments and 4 replications. The treatment storage for 0, 3, 6, 9, 12 days on cold storage (4-8°C). The variables measured were water content and fat content. The data obtained were analyzed using ANAVA analysis. The results showed that water content and milk fat content during 12 day storage were not significantly different (P> 0.05). The average water content obtained was 85.13% ± 0.40% to 85.52% ± 0.55% and fat content 4.56% ± 0.97% to 6.25% ± 1.20%. Water levels and fat levels are relatively similar during storage. This data can be used to determine the shelf life of chocolate flavoured pasteurized milk from PESAT cooperative. |
| Kata Kunci | Koperasi PESAT, Susu Pasteurisasi, Lama Penyimpanan, Kadar Air, Kadar Lemak. |
| Nama Pembimbing 1 | Ir. Juni Sumarmono, M.Sc. Ph.D |
| Nama Pembimbing 2 | Dr. Triana Setyawardani, S.Pt., MP |
| Tahun | 2020 |
| Jumlah Halaman | 8 |
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