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All Journal JURNAL SAINS PERTANIAN EQUATOR Jurnal Sains Peternakan
Edy Permadi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Economics, Econometrics & Finance Environmental Science Veterinary

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Kualitas Yoghurt Susu Kambing PE Dengan Suplementasi Ekstrak Buah Lakum Terhadap Viskositas, Total Asam dan Total Padatan Terlarut Edy Permadi; Fitri Suciati; Retno Budi Lestari
Jurnal Sains Peternakan Vol 9 No 1 (2021): Jurnal Sains Peternakan
Publisher : Fakultas Peternakan, Universitas PGRI Kanjuruhan Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jsp.v9i1.5668

Abstract

This research aimed to determine viscosity, total acid, and total dissolved solid of goat milk yogurt supplemented with lakum fruit extract. This research was designed used the Completely Randomized Design (CRD) with one factor namely concentration of addition lacum fruit extract P0: 0%; P1: 0.5%; P2: 1%; P3:1.5; P4: 2%; P5: 2.5% dan P6: 3% with 3 replication. The variables observed were viscosity, total acid, and total dissolved solid. The results showed that supplementation of lakum fruit extract had a significant effect (P<0.05) on total acid value ranged between 0.88-1.44% and 0.13-0.76 dPas, but had no significant effect (P> 0.05) to total dissolved solid with a value of 15.4-21.9%. This study concludes that PE goat's milk yogurt with the addition of lakum fruit extract affected the total acid and viscosity but did not affect the total dissolved solids. Therefore, the total acid produced in this study was following SNI yogurt. Keywords: Lakum fruit extract yogurt, viscosity, total acid, total dissolved solids, goat's milk
Pengaruh Penambahan Tepung Daun Seledri (Apium graveolens L.) terhadap Kualitas Kimia Cured Egg Yolk Hasna Hakim; Retno Budi Lestari; Edy Permadi
Jurnal Sains Pertanian Equator Vol. 16 No. 1: In Press
Publisher : Fakultas Pertanian Universitas Tanjungpura

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Abstract

Celery leaves (Apium graveolens L.) contain bioactive compounds that potentially affect the chemical quality of cured egg yolk. This study aimed to analyze the effect of adding celery leaf flour on the protein, fat, and salt content of cured egg yolk. The study was conducted from April to May 2026, at the Animal Husbandry Laboratory of Tanjungpura University, Pontianak, and the CV. Chemi-Mix Pratama Laboratory, Yogyakarta. The study used a Completely Randomized Design (CRD) with 5 treatments, namely P0 (0%), P1 (10%), P2 (20%), P3 (30%), and P4 (40%), and 5 replications. Egg yolks were cured for 96 hours at refrigerator temperature, then baked at 100°C for 40 minutes. Parameters measured included protein content using the Kjeldahl method, fat content using the Soxhlet method, and salt content using the Mohr method. Data were analyzed using ANOVA at the 5% level, followed by Duncan's test. The results showed that celery leaf flour had a significant effect on fat and salt content, but no significant effect on protein content. Protein content ranged from 15.84–17.01%, fat from 42.50–45.57%, and salt from 6.39–7.13%. The best treatment was P1 (10%), with a protein content of 17.01%, fat content of 42.68%, and salt content of 6.39%.
Co-Authors Fitri Suciati Hasna Hakim Retno Budi Lestari Retno Budi Lestari