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Fadhlurrohman, Irfan
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TOTAL PADATAN DAN PERSENTASE PRODUK DADIH SUSU SAPI DENGAN LAMA FERMENTASI BERBEDA Dzilali, Millati Shounia; Setyawardani, Triana; Fadhlurrohman, Irfan
ANGON: Journal of Animal Science and Technology Vol 7 No 2 (2025): ANGON: Journal of Animal Science and Technology
Publisher : Fakultas Peternakan Universitas Jenderal Soedirman

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Abstract

Judul. Penelitian ini berjudul total padatan dan persentase produk dadih susu sapi dengan lama fermentasi berbeda. Latar Belakang. Penelitian ini bertujuan mengetahui pengaruh lama fermentasi terhadap total padatan dan persentase produk dadih telah dilaksanakan pada 10 – 21 Februari 2025. Materi dan Metode. Materi utama yang digunakan adalah susu sapi dengan penambahan starter yogourmet dan susu skim. Perlakuan yang diberikan yaitu dadih dibuat dengan lama fermentasi 10 jam (P1); 20 jam (P2); 30 jam (P3); dan 40 jam (P4). Analisis data yang digunakan adalah analisis variansi (ANAVA). Metode rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL) dengan 4 perlakuan dan setiap perlakuan diulang 5 kali sehingga terdapat 20 unit percobaan. Hasil. Hasil penelitian menunjukkan bahwa lama fermentasi berbeda dadih pada susu sapi  berpengaruh tidak nyata terhadap total padatan (P>0,05). Namun demikian, lama fermentasi berbeda pada dadih susu sapi berpengaruh nyata (P<0,05) terhadap persentase produk dengan rataan hasil analisis variansi sebesar 77,06±4,55 – 87,49±2,24. Kesimpulan. Semakin lama fermentasi menurunkan persentase dadih susu sapi secara linear.
Sineresis, Daya Ikat Air, dan Whey Bebas Yoghurt Susu Kambing dengan Fortifikasi Jahe Merah: Syneresis, Water Holding Capacity, and Whey-Free Goat Milk Yogurt with Fortification of Red Ginger Hartono, Yogi; Setyawardani, Triana; Fadhlurrohman, Irfan
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.22799

Abstract

The study of the effect of fortification with red ginger extract (Zingiber officinale var. rubrum) in the manufacture of goat milk-based yogurt on syneresis, water holding capacity, and free whey aims to determine the effect of adding red ginger extract (Zingiber officinale var. rubrum) with different concentrations on syneresis, water holding capacity, and free whey of goat milk yogurt. The study used a Completely Randomized Design (CRD) with four treatments of red ginger extract concentration (2%, 4%, and 6%) and five replications. The variables measured were syneresis, water-holding capacity, and free whey obtained, which were analyzed using analysis of variance. The results of the analysis of variance (ANOVA) showed that the addition of red ginger extract had no significant effect (P>0.05) on the value of syneresis, water holding capacity, or free whey in goat milk yogurt. The average values obtained were 41.97% for syneresis, 58.19% for water holding capacity, and 65.69% for free whey. The conclusion of the study was that the addition of red ginger extract had no significant effect on syneresis, water binding capacity, and free whey.
Co-Authors Ahmad Nasihin, Ahmad Aldila Krisnaresanti, Aldila Alfaenah, Afna Alhamidi, Alfin Faiz Ananta, Maghriza Dhafa Anggraeni, Catur Aprilia Arkan, Naofal Dhia Azizah, Fitri Nur Azka, Pentherro Fadhlin Kaesar Daffarrel, Reyhan Daud, Muhammad Isa Dzilali, Millati Shounia Hally Rahman, Muhammad Hantoro Djoko Rahardjo, Agustinus Hartono, Yogi Juni Sumarmono Kosanti, Hilari Dea Kristanto, Tiara Balapradhina Maharani, Ghina Adibah Muthi, Sherlyta Nisrina Nawar, Nazmi Paramanindra, Maharsukma Putri, Dinar Dwi Anindya Sagita, Rossanna Aulia Fitri Salsabila, Naila Azhari Setyawati, Awalia Putri Sulistyorini, Dewi Wulandari Susanto, Jodi Tianling, Mays Triana Setyawardani