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M. E Sawitri
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KAJIAN PENGGUNAAN EKSTRAK SUSU KEDELAI TERHADAP KUALITAS KEFIR SUSU KAMBING M. E Sawitri
TERNAK TROPIKA Journal of Tropical Animal Production Vol 12, No 1 (2011): Ternak Tropika
Publisher : Jurusan Produksi Ternak, Fakultas Peternakan, Universitas Brawijaya

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Abstract

ABSTRAK Tujuan penelitian untuk mengkaji kualitas kefir susu kambing yang telah diberi perlakuan penggunaan ekstrak susu kedelai ditinjau dari nilai pH, viskositas, kadar protein,kadar lemak dan kadar isoflavon. Hasil penelitian diharapkan dapat memberikan informasi bagi praktisi dan industri tentang kualitas kefir susu kambing sebagai bahan pangan yang dapat menunjang kesehatan. Materi penelitian adalah kefir susu kambing  yang diberi perlakuan penambahan ekstrak susu kedelai sebesar 10% (K1),20%(K2) dan 30%(K3) dari volume kefir susu kambing. Metode penelitian menggunakan metode percobaan dengan Rancangan Acak Kelompok (RAK). Parameter yang dikaji adalah nilai pH, viskositas, kadar protein,kadar lemak dan kadar isoflavon kefir susu kambing. Hasil penelitian menunjukkan bahwa  penambahan ekstrak susu kedelai tidak memberikan perbedaan pengaruh yang nyata (P>0,05)  terhadap nilai pH, memberikan perbedaan pengaruh yang sangat nyata (P<0,01) terhadap nilai viskositas, kadar protein, kadar lemak dan kadar isoflavon kefir susu kambing. Data yang diperoleh dianalisis dengan sidik ragam dan dilanjutkan dengan Uji Jarak Berganda Duncan. Kesimpulan dari penelitian ini adalah kualitas kefir susu kambing mengalami peningkatan setelah ditambahkan  ekstrak susu kedelai. Semua perlakuan menghasilkan kefir susu kambing yang sesuai standar susu fermentasi.   Kata kunci : kefir susu kambing, ekstrak susu kedelai,     THE STUDY OF SOYMILK EXTRACT ADDITION ON QUALITY OF GOAT MILK KEFIR   ABSTRACT The objectives of the research were to find out the different level effect of the soymilk extract utilization as pH, viscosity,and chemical quality of kefir and as an information for practician and industry related to the research product. The materials of the research were kefir made from goat milk, with the treatments were the addition of soymilk extract on goat milk kefir  at 10% (K1),20% (K2) and 30% (K3) (v/v) concentration levels. The research method was an experiment using Randomized Block Design, with three replication. The variables measured were pH, viscosity, protein, fat and isoflavon content of kefir. Data were analyzed by analysis of variance and contimued with Duncan. The result of the research indicated that addition of soymilk extract had not significant effect (P>0,05) on pH and that each treatments were given highly significant effect (P<0,01) on protein,fat and isoflavon content of goat milk kefir. The conclusion of this research was addition of soymilk extract had increase quality of goat milk kefir.   Keywords : goat milk kefir, soymilk extract
KAJIAN SUHU DAN PH HIDROLISIS ENZIMATIK DENGAN PAPAIN AMOBIL TERHADAP PH, TOTAL GULA DAN WARNA KECAP CAKAR AYAM E. S Widyastuti; L. E Radiati; Imam Thohari; M. E Sawitri; K. U Al Awwaly
TERNAK TROPIKA Journal of Tropical Animal Production Vol 12, No 1 (2011): Ternak Tropika
Publisher : Jurusan Produksi Ternak, Fakultas Peternakan, Universitas Brawijaya

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Abstract

ABSTRAK Penelitian bertujuan untuk mengetahui penggunaan alginat dalam amobilisasi papain, mengetahui suhu dan pH yang sesuai pada hidrolisis protein daging cakar ayam dengan papain amobil serta kualitas kecap cakar ayam (pH, total gula dan warna) yang dihasilkan. Materi penelitian adalah kecap cakar ayam dari cakar ayam broiler. Penelitian menggunakan Rancangan Petak Terbagi. Faktor pertama adalah suhu 50°C, 60°C, 70°C dan faktor kedua adalah pH 4,5; 5,0; dan 5,5. Variabel yang diukur adalah pH, total gula, dan warna. Data dianalisis dengan sidik ragam. Hasil penelitian menunjukkan kisaran pH kecap cakar ayam 5,30-6,63, dan total gula 66,00%-76,00%. Kecerahan warna (L*), intensitas kemerahan (a*) dan intensitas kekuningan (b*) berturut-turut adalah 24,44-25,73; 4,16-5,80 dan 9,10-10,27. Hasil analisis ragam menunjukkan perlakuan suhu tidak memberikan pengaruh yang nyata (P>0,05) terhadap intensitas kecerahan warna (L*), namun berpengaruh nyata (P<0,05) terhadap total gula, intensitas kemerahan (a*) dan kekuningan (b*), serta berpengaruh sangat nyata (P<0,01) terhadap pH. Perlakuan pH tidak berpengaruh terhadap pH, total gula, dan warna. Disimpulkan bahwa kualitas kecap cakar ayam yang dihasilkan masih sesuai dengan standar SNI terutama total gula minimal 40% dan kondisi terbaik untuk hidrolisis adalah suhu 60°C dengan pH 5,0. Alginat dapat digunakan untuk amobilisasi papain. Kata kunci: kecap cakar ayam, papain, enzim amobil The Study of Temperature and pH in Enzymatic Hydrolysis with Immobilized Papain on pH, Total Sugar and Color of Broiler Metatarsus Sauce ABSTRACT This present work aimed to study usage of alginate for papain immobilization and to know the quality of metatarsus sauce with immobilized papain. The material used in this research were metatarsus sauce that made from broiler metatarsus meat. Split Plot Design was used in the experiment. First factor is temperature variation 50°C, 60°C, 70°C and second factor is pH variation 4.5, 5.0, 5.5. The metatarsus sauce was evaluated for pH, total sugar and color. Data was analyzed with  analysis of variance. The result showed that temperature variation gave a highly significant effect (P<0.01) on pH, gave a significant effect (P<0.05) on total sugar, but didn’t give a significant effect (P>0.05) on lightness. The quality of metatarsus sauce have pH 5.30-6.63, total sugar 66.00%-76.00%, and lightness 24.44-25.73, respectively. The conclusion from this research was metatarsus sauce was met with Indonesian Standard Industry SNI 01-3543-1994 about sweet sauce and temperature 60°C and pH 5.0 were suitable condition to hydrolyze protein of metatarsus meat. Alginate can be used to papain immobilization. Key words : metatarsus sauce, papain, immobilized enzyme
Co-Authors E. S Widyastuti Imam Thohari K. U Al Awwaly L. E Radiati