Pengaruh Imbangan Ongggok dan Sari Pepaya Terhadap Sifat Fisik - Elita Retno Milyanti; Rachmat Wiradimadja; Iman Hernaman (Jurnal Ilmu dan Teknologi Peternakan Tropis, 2019)
ABSTRAK                                                                        Penelitian bertujuan untuk mengetahui sifat fisik campuran onggok dengan sari pepaya. Penelitian dilakukan secara eksperimental dengan rancangan acak lengkap (RAL). Data yang terkumpul dilakukan analisis uji Duncan.  Perlakuan terdiri atas 1) P0 = onggok (kontrol), 2) P1 = 1 bagian onggok + 1 bagian sari pepaya, 3) P2 = 1 bagian onggok + 2 bagian sari pepaya, dan 4) P3 = 1 bagian onggok + 3 bagian sari papaya. Masing-masing perlakuan diulang sebanyak 6 kali. Hasil menunjukan bahwa bahwa semakin tinggi penambahan sari pepaya pada onggok, maka semakin tinggi (P<0,05) nilai kerapatan tumpukan, sedangkan  nilai berat jenis paling tinggi (P<,005) diperoleh pada perlakuan P3 sebesar 1,03 Kg/m3, ketika  kerapatan pemadatan tumpukan tidak menunjukan perbedaan yang nyata, Kesimpulan, pencampuran onggok dengan sari pepaya mengubah sifat fisik onggok, dimana nilai kerapatan tumpukan dan berat jenis tertinggi diperoleh pada pencampuran 1 bagian onggok dengan 3 bagian sari pepaya (P3).Kata Kunci : onggok, sari pepaya, sifat fisikABSTRACTThe research aims to determine the physical properties of the mixture of onggok with papaya extract. The study was conducted experimentally with a completely randomized design (CRD). The collected data was carried out by Duncan test analysis. Treatment consists of 1) P0 = onggok (control), 2) P1 = 1 part onggok + 1 part papaya extract, 3) P2 = 1 part onggok + 2 parts papaya extract, and 4) P3 = 1 part onggok + 3 parts papaya extract. Each treatment was repeated 6 times. The results showed that the higher the addition of papaya extract to onggok, cause the higher (P <0.05) of the value of bulk density, while the highest value of specific density (P <0.05) was obtained in P3 treatment of 1.03 Kg / m3, when the compact bulk density does not show a significant difference. The conclusion, mixing onggok with papaya juice changes the physical properties of onggok, where the highest bulk density and specific density is obtained by mixing 1 part onggok with 3 parts papaya juice (P3).Keywords: onggok, papaya extract, physical properties