Andin, Hairunnisa Ramadanti (2025) KUALITAS FISIK YOGHURT SUSU SAPI DENGAN PENAMBAHAN JAMU BERAS KENCUR. FAKULTAS PERTANIAN, UNIVERISTAS LAMPUNG.
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Abstract
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan jamu beras kencur terhadap kualitas fisik yoghurt susu sapi. Penelitian ini dilakukan di Laboratorium Produksi Ternak Jurusan Peternakan Fakultas Pertanian Universitas Lampung dan Laboratorium Teknologi Hasil Pertanian Politeknik Negeri Lampung. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan (P0: tanpa penambahan jamu beras kencur, P1: 0,5%, P2: 1,5%, P3: 2,5%) dan 5 ulangan. Peubah yang diamati dalam penelitian ini adalah pH, total asam dan viskositas. Data yang diperoleh dianalisis menggunakan Analyisis of Variance (ANOVA) dengan taraf nyata 5% dan dilanjutkan dengan uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan bahwa penambahan jamu beras kencur berpengaruh nyata (P<0,05) terhadap nilai pH, namun tidak memberikan pengaruh signifikan terhadap total asam dan viskositas (P>0,05). Nilai pH cenderung menurun seiring peningkatan konsentrasi jamu, sedangkan total asam dan viskositas menunjukkan peningkatan. Penambahan jamu beras kencur dapat menurunkan nilai pH dan meningkatkan viskositas. Kata kunci: Jamu beras kencur, pH, Susu sapi, Total asam, Viskositas. This study aimed to determine the effect of adding beras kencur herbal extract on the physical quality of cow’s milk yogurt. The research was conducted at the Livestock Production Laboratory, Department of Animal Science, Faculty of Agriculture, University of Lampung, and the Agricultural Product Technology Laboratory, Lampung State Polytechnic. The experimental design used was a Completely Randomized Design (CRD) with 4 treatments (P0: without beras kencur extract, P1: 0.5%, P2: 1.5%, P3: 2.5%) and 5 replications. The variables observed in this study were pH, total acidity, and viscosity. The data obtained were analyzed using Analysis of Variance (ANOVA) at a 5% significance level and followed by the Least Significant Difference (LSD) test. The results showed that the addition of beras kencur extract had a significant effect (P0,05). The pH value tended to decrease with increasing concentrations of the herbal extract, while total acidity and viscosity showed an increase. The addition of beras kencur extract can decrease pH and increase viscosity. Keywords: Beras kencur, Cow's milk, pH, Total acid, Viscosity.
| Item Type: | Other |
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| Subjects: | ?? 600 ?? ?? 630 ?? |
| Divisions: | Fakultas Pertanian > Prodi Peternakan |
| Depositing User: | . . Yulianti |
| Date Deposited: | 12 Nov 2025 08:23 |
| Last Modified: | 12 Nov 2025 08:23 |
| URI: | http://digilib.unila.ac.id/id/eprint/93139 |
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