AMIRUL, MUTTAKIN MUKHIBULLAH (2022) TOTAL BAKTERI DAN NILAI pH SUSU SAPI PASTEURISASI DENGAN LEVEL KAYU MANIS (Cinnamomum burmannii) YANG BERBEDA. Masters thesis, UNDARIS.
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Abstract
RINGKASAN AMIRUL MUTTAKIN MUKHIBULLOH. 15410001.2022 Total Bakteri Dan Nilai pH Susu Sapi Pasteurisasi Dengan Level Kayu Manis (Cinnamomum Burmannii) Yang Berbeda. (Pembimbing : SUGIYONO DAN ISMIARTI) Kayu manis (Cinnamomun Burmanni) merupakan kayu khas Indonesia yang memiliki kandungan sinamaldehid. Aplikasi ekstrak kayu manis diharapkan mampu meningkatkan kualitas total bakteri dan nilai pH. Penelitian ini dilaksanakan pada 28 Maret – 7 April 2020 di Laboratorium Fakultas Peternakan Universitas Darul Ulum Islamic Center Sudirman GUPPI Ungaran dan Balai Veteriner Boyolali. Materi yang digunakan dalam penelitian adalah susu sapi 6 liter, kayu manis 100 gram, aquades 1,5 liter, garam 9 ml fisiologis 0,85%,. Peralatan yang digunakan dalam penelitian adalah pemanas air, petridish, inkubator mikropipet, alat penghitung koloni, tabung reaksi, vortek, rak tabung reaksi, kompor, panci, penyaring, gelas ukur, timbangan dan pH meter. Penelitian menggunakan metode eksperimental dengan 4 perlakuan dan 5 kali ulangan terdiri atas :P0 = Susu sapi pasteurisasi + 0% ekstrak kayu manis, P1 = Susu sapi pasteurisasi + 2% ekstrak kayu manis, P2 = Susu sapi pasteurisasi + 4% ekstrak kayu manis, P3 = Susu sapi pasteurisasi + 6% ekstrak kayu manis. Data dianalisis menggunakan rancangan acak lengkap, data yang signifikan kemudian dilakukan uji lanjut menggunakan Duncan. Variabel yang diamati adalah total bakteri dan nilai pH. Hasil dari penelitian menunjukan bahwa rata – rata total bakteri susu sapi pasteurisasi dengan penambahan ekstrak kayu manis 0%, 2%, 4% dan 6% berbeda sangat nyata (p<0,01) terhadap total bakteri dan nilai pH susu berbeda nyata (p>0,05). Berdasarkan hasil penelitian, dapat disimpulkan bahwa penambahan ekstrak kayu manis P3 memiliki total bakteri terendah dan pH normal. Kata Kunci : Kayu Manis, Nilai pH, Pasteurisasi, Susu Sapi, Total Bakteri. SUMMARY AMIRUL MUTTAKIN MUKHIBULLOH. 15410001.2022 Total Bacteria And pH Value Of Pasteurized Cow's Milk With Differen Levels Of Cinnamon (Cinnamomum burmannii). (Supervisors: SUGIYONO AND ISMIARTI) Cinnamon (Cinnamomun Burmanni) is a typical Indonesian wood which contains simaldehyde. The use of cinnamon extract was to increase the total quality of bacteria and the pH value. This research was conducted on 28 March – 7 April 2020 at the Laboratory of the Faculty of Animal Husbandry, Darul Ulum Islamic Center Sudirman GUPPI Ungaran and the Veterinary Public Healty Of Boyolali. The materials used in this study were 6 liters of cow's milk, 100 grams of cinnamon, 1.5 liters of distilled water, 9 ml of physiological salt 0.85%,. The equipment used in this study were water heater, petridish, micropipette incubator, colony counter, test tube, vortex, test tube rack, stove, pan, filter, measuring cup, scale and pH meter. This study used an experimental method with 4 treatments and 5 replications consisting of: P0 = Pasteurized cow's milk + 0% cinnamon extract, P1 = Pasteurized cow's milk + 2% cinnamon extract, P2 = Pasteurized cow's milk + 4% cinnamon extract , P3 = Pasteurized cow's milk + 6% cinnamon extract. The data were analyzed using a completely randomized design, the significant data were then further tested using Ducan. The observed variables were total bacteria and pH value. The results of this study showed that the average total bacteria pasteurized cow's milk with the addition of cinnamon extract 0%, 2%, 4% and 6% were very significantly different (p<0.01) to the total bacteria and the pH value of milk was real significantly different. (P>0.05). In summary was the addition of P3 cinnamon extract has the lowest total bacteria and normal pH. Keywords : Cinnamon, pH Value, Pasteurization, Cow’s Milk, Total Bacteria
| Item Type: | Thesis (Masters) |
|---|---|
| Subjects: | S Agriculture > SF Animal culture |
| Divisions: | Fakultas Peternakan |
| Depositing User: | Users 63 not found. |
| Date Deposited: | 30 Nov 2022 06:20 |
| Last Modified: | 30 Nov 2022 06:20 |
| URI: | http://repository.undaris.ac.id/id/eprint/728 |
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