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Kembali| NIM (Student Number) | D1E009068 |
|---|---|
| Nama Mahasiswa | DESSY SAGITARINI |
| Judul Artikel | KADAR PROTEIN DAN NILAI VISKOSITAS SUSU KAMBING SAPERA DI CILACAP DAN BOGOR |
| Abstrak | Penelitian bertujuan untuk mengetahui kadar protein dan nilai viskositas susu Kambing Sapera di Cilacap dan Bogor. Materi yang digunakan adalah 10 ekor Kambing Sapera di CV. Origin Dairy Farm Cilacap dan CV. Bangun Karso Farm Bogor, setiap ekor diambil susunya sebanyak 500 ml. Penelitian dilakukan dengan menggunakan metode survei, dimana peneliti hanya mengambil sampel susu dipeternakan tersebut kemudian di uji kualitasnya. Variabel yang diukur adalah kadar protein dan nilai viskositas susu. Data yang diperoleh dianalisis menggunakan uji âtâ. Hasil uji âtâ tersebut menunjukkan bahwa rataan kadar protein dan nilai viskositas susu di Cilacap dan Bogor berbeda sangat nyata (P<0,01), sehingga dapat digunakan untuk membandingkan kadar protein dan nilai viskositas susu di Cilacap dan Bogor. Dengan hasil rataan kadar protein susu di Cilacap 3,41% dan di Bogor 3,88% dan rataan nilai viskositas susu di Cilacap 2,06 cp dan di Bogor 1,62 cp. Hal tersebut karena perbedaan manajemen pemeliharaan dan kualitas pakan yang diberikan. Rendahnya viskositas di Bogor karena pada saat thawing terjadi pertumbuhan bakteri yang akan menghasilkan air, sehingga viskositas susu rendah. Kata kunci : Susu kambing Sapera, Kadar Protein dan Nilai Viskositas |
| Abstrak (Inggris) | The research aims to determine the protein content and viscosity values of Sapera Goat milk in Cilacap and Bogor. The materials used were 10 Goat Sapera in CV. Origin Dairy Farm Cilacap and CV. Bangun Karso Farm Bogor, from each head of goat 500ml of milk. The study was taken conducted used survey method, the researchers only take milk samples were then tested in farm quality. The measured variables were the protein content of milk and the viscosity value. The data obtained were analyzed using "t" test. Test results of "t" test indicated that the average protein content of milk and the viscosity value between Cilacap and Bogor highly significantly (P <0.01), different therefore it can be used to compare the protein content of milk and the viscosity value in Cilacap and Bogor. The average protein content of milk in Cilacap and Bogor 3.41% and 3.88% respectively and the average value of milk viscosity in Cilacap and bogor were 2.06 cp and 1.62 cp respectively. The conclusion of this study is mean protein content of milk in Bogor higher than in Cilacap and the average value of the viscosity of milk in Cilacap higher than in Bogor. This is due to differences in maintenance management and quality of feed given. The low viscosity in Bogor as thawing occurs during the growth of bacteria that will produce water, so that the low viscosity of milk. Keywords: Goat milk Sapera, Protein Content and Value Viscosity |
| Kata Kunci | Susu kambing Sapera, Kadar Protein dan Nilai Viskositas / Goat milk Sapera, Protein Content and Value Viscosity |
| Nama Pembimbing 1 | Ir. Sri Utami, MP |
| Nama Pembimbing 2 | Ir. Triana Yuni Astuti, MP |
| Tahun | 2013 |
| Jumlah Halaman | 7 |
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