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Purwadi Purwadi
Universitas Brawijaya Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Environmental Science Veterinary

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Pengaruh penambahan sari jamur tiram putih (Pleurotus ostreatus) terhadap kadar lemak, kadar air, kadar abu, daya mengikat air, dan nilai ph dari yogurt susu sapi Sjaloom Ester Sakul; Djalal Rosyidi; Lilik Eka Radiati; Purwadi Purwadi
Jurnal Sains Peternakan Vol 7 No 1 (2019): Jurnal Sains Peternakan
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v7i1.3610

Abstract

ABSTRAK Sari jamur tiram putih (Pleurotus ostreatus) mengandung karbohidrat yang dapat menjadi bahan penstabil alami dari yogurt susu sapi yang berguna untuk kesehatan karena mengandung probiotik. Tujuan penelitian adalah menganalisis pengaruh penambahan sari jamur tiram putih terhadap kadar lemak, kadar air, kadar abu, daya mengikat air, dan nilai pH dari yogurt susu sapi. Rancangan percobaan menggunakan rancangan acak lengkap (RAL) dengan 4 perlakuan dan 4 ulangan, apabila terdapat pengaruh perlakuan dilanjutkan dengan uji beda nyata terkecil (BNT). Perlakuan yang ditambahkan yaitu penambahan sari jamur tiram putih (Pleurotus ostreatus) sebanyak 0% (P0), 1% (P1), 2% (P2), 3% (P3). Hasil penelitian menunjukkan kadar air, nilai pH dan kadar abu tidak terdapat perbedaan yang nyata antar rata-rata perlakuan (P>0.05) sedangkan kadar lemak, daya ikat air terdapat perbedaan yang nyata antar perlakuan (P<0.05). Kesimpulan dari penelitian adalah Yogurt susu sapi dengan penambahan sari jamur tiram putih sebesar 3% memiliki kualitas yang paling baik sebagai produk pangan fungsional. ABSTRACT White oyster mushroom extract (Pleurotus ostreatus) contains carbohydrates which can be a natural stabilizer of yogurt for cow's milk which is useful for health because it contains probiotics. The purpose of the study was to analyze the effect of the addition of white oyster mushroom juice on fat content, water content, ash content, water binding power, and pH value of cow's milk yogurt. The experimental design uses a completely randomized design (CRD) with 4 treatments and 4 replications, if there is an effect of treatment followed by the smallest real difference test (BNT). The treatment added was the addition of white oyster mushroom extract (Pleurotus ostreatus) by 0% (P0), 1% (P1), 2% (P2), 3% (P3). The results showed that the water content, pH value and ash content were not significantly different between treatment averages (P> 0.05) while fat content, water binding capacity had significant differences between treatments (P <0.05). The conclusion of the study is that cow's milk yogurt with the addition of white oyster mushroom juice by 3% has the best quality as a functional food product.
Pengaruh variasi pH dengan penambahan enzim bromelin alami (Anannas comucus) terhadap sifat organoleptik keju cottage Sylvia Komansilan; Djalal Rosyidi; Lilik Eka Radiati; Purwadi Purwadi
Jurnal Sains Peternakan Vol 7 No 1 (2019): Jurnal Sains Peternakan
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v7i1.3613

Abstract

Abstrak Penelitian ini bertujuan untuk menguji pengaruh variasi pH dengan penambahan enzim bromelin alami buah nanas (Ananas comusus) terhadap sifat organoleptik keju cottage. (Rasa, Aroma, Warna, Aftertaste, dan Overall). Materi dan bahan yang digunakan dalam penelitian ini adalah: Bahan-bahan yang dibutuhkan untuk pembuatan keju Cottage adalah: susu sapi segar sebanyak 28 liter garam dapur1%, enzim bromelin 3%. Alat yang digunakan: Tempat/wadah plastik, tempat penampung whey, alat pemanas, thermometer, kain penyaring, pengaduk dan tempat penyimpanan. pH menggunakan pH meter. Penelitian ini menggunakan metode percobaan dengan rancangan acak lengkap (RAL) 4 perlakuan dengan Variasi pH pada saat enzim bromelin ditambahkan adalah K1 = pH 4,40 K2 = pH 4.50 K3 = pH 5.40 K4 = pH 5.60. Data hasil penelitian akan dianalisis dengan ANOVA jika terdapat perbedaan pengaruh akan dilanjutkan dengan Uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan bahwa terdapat pengaruh yang signifikan(P<0.05), terhadap warna keju cottage, tetapi tidak memberikan perbedaan yang nyata terhadap, rasa, aroma, aftertaste dan overall tapi dapat diterima oleh panelis. Abstract This study aims to examine the effect of pH variations by adding the natural bromelin pineapple enzyme (Ananas comusus) to the organoleptic properties of cottage cheese. (Taste, Aroma, Color, Aftertaste, and Overall). The Material and Materials used in this research are: the ingredients needed for making cottage cheese are: fres cow milk as 28 liters of kictchen salt 1%, bromelin enzyme 3%. Tools usued: plastic containers, heaters, thermometers, filter cloths, stirress and storage areas. pH use pH meter. This study used an experimental method with a completely randomized design (RAL) 4 treatment with a variation og pH 4.40, K2 pH 4.50, K3 pH 4.50 K4. 5.60. Data from the research results will be analiysest by ANOVA if there are difference in influence and will be followed by the Smallest Significant Diffrence Test (LSD). The results showed that there was a significant effect (P<0.05), on the color of cottage cheese, but did not provide a real difference in taste, aroma, aftertaste and overall but was acceptable to the panelists.
Co-Authors Djalal Rosyidi Lilik Eka Radiati Sjaloom Ester Sakul Sylvia Komansilan