?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+SUBSTITUSI+SUSU+KAMBING+PADA+SUSU+KEDELAI+DAN%0D%0AKONSENTRASI+ASAM+ASETAT+TERHADAP+SIFAT+KIMIA+DAN+SENSORI%0D%0ATAHU+SUSU&rft.creator=+DYAH+PUTRI+LARASSATI+%2C+1314051011&rft.subject=QD+Chemistry&rft.subject=Pertanian+(+Umum+)&rft.subject=Budidaya+hewan&rft.description=Susu+kambing+belum+banyak+dimanfaatkan+karena+persepsi+masyarakat+bahwa+susu%0D%0Akambing+memiliki+aroma+prengus+seperti+kambing.+Susu+kambing+dapat%0D%0Adimanfaatkan+dalam+pembuatan+tahu+susu+sebagai+salah+satu+alternatif+untuk%0D%0Amengurangi+aroma+prengus.+Penggumpalan+dengan+asam+asetat+adalah+faktor+penting%0D%0Adalam+menghasilkan+tahu+susu+dengan+tekstur+yang+baik+Penelitian+ini+bertujuan+untuk%0D%0Amengetahui+pengaruh+substitusi+susu+kambing%2C+pengaruh+konsentrasi+asam+asetat+dan%0D%0Ainteraksi+antara+substitusi+susu+kambing+dan+konsentrasi+asam+asetat+terhadap+sifat%0D%0Akimia+dan+sensori+tahu+susu.%0D%0APenelitian+ini+dilakukan+menggunakan+metode+Rancangan+Acak+Kelompok+Lengkap%0D%0A(RAKL)+secara+faktorial+dengan+dua+faktor+yaitu+substitusi+susu+kambing+pada+susu%0D%0Akedelai+(S)+terdiri+tiga+taraf+perbandingan+yaitu%3A+15%25%3A25%25+(S1)%2C+25%25%3A75%25+(S2)%2C%0D%0A35%25%3A85%25+(S3)+(v%2Fv)+dan+konsentrasi+asam+asetat+(A)+terdiri+dari+empat+taraf+yaitu+4%25%0D%0A(A1)%3B+4%2C5%25+(A2)%3B+5%25+(A3)%2C+5%2C5%25+(A4)+(v%2Fv).+Analisis+data+dilanjutkan+dengan%0D%0Amenggunakan+uji+Polinomial+Ortogonal.+Pengamatan+yang+dilakukan+meliputi+uji%0D%0Aproksimat+(kadar+air%2C+kadar+abu%2C+kadar+protein%2C+kadar+lemak%2C+kadar+karbohidrat)+dan%0D%0Auji+sensori+(warna%2C+aroma%2C+rasa%2C+tekstur+dan+penerimaan+keseluruhan).%0D%0AHasil+terbaik+pada+perlakuan+ini+adalah+persentase+susu+kambing+15%25+dan+asam+asetat%0D%0A4%25+menghasilkan+tahu+susu+terbaik+dengan+kadar+air+79%2C19%25%2C+kadar+abu+1%2C14%25%2C+kadar%0D%0Aprotein+10%2C87%25%2C+kadar+lemak+2%2C76%25%2C+kadar+karbohidrat+5%2C32%25%2C+skor+warna+3%2C03+(agak%0D%0Aputih)%2C+skor+rasa+2%2C87+(asam)%2C+skor+aroma+3%2C70+(agak+khas+kambing)%2C+skor+tekstur+3%2C23%0D%0A(agak+lembut)%2C+skor+penerimaan+keseluruhan+2%2C98+(tidak+disukai).%0D%0AKata+kunci%3A+tahu+susu%2C+susu+kambing%2C+asam+asetat%0D%0A%0D%0AABSTRACT%0D%0A%0D%0AGoat+milk+has+not+been+widely+used+because+of+the+public's+perception+that+goat's%0D%0Amilk+has+a+goaty+odor+(smells+like+goat).+Goat+milk+could+be+used+in+tofu+milk%0D%0Amaking+process+as+an+alternative+to+reduce+the+smell+of+prengus.+Clotting+with%0D%0Aacetic+acid+was+an+important+factor+in+producing+tofu+milk+with+good+texture.+The%0D%0Aaim+of+this+research+was+to+know+the+effect+of+goat+milk+substitution%2C+the+effect+of%0D%0Aacetic+acid+concentration+and+the+interaction+between+goat+milk+substitution+and%0D%0Athe+concentration+of+acetic+acid+on+the+chemical+and+sensory+properties+of+milk.%0D%0AThis+research+was+set+as+factorial+in+complete+randomized+group+design+(CRBD)%0D%0Awith+two+factors%2C+they+were+substitutions+of+goat+milk+on+soy+milk+with+3+levels%0D%0A15%25%3A85%25+(S1)%2C+25%25%3A75%25+(S2)%2C+35%25%3A65%25+(S3)+and+concentrations+of+acetic+acid%0D%0Awith+4+levels+4%25%3B+4%2C5%25%3B+5%25%3B+5%2C5%25.+The+data+were+further+analyzed+by+polynomial%0D%0Aorthogonal+.+This+research+used+some+observations%2C+such+as+proximate+test+(water%0D%0Acontent%2C+ash+content%2C+protein+content%2C+fat+content+and+carbohydrate+level)+and%0D%0Aorganoleptic+test+(color%2C+taste%2C+flavor%2C+texture%2C+overall+acceptance).+The+best+result%0D%0Ain+this+research+was+15%25+goat+milk+percentage+and+4%25+acetic+acid+for+best+with%0D%0Awater+content+79%2C19%25%2C+ash+content+1%2C14%25%2C+protein+content+10%2C87%25%2C+fat+content%0D%0A2%2C76%25%2C+carbohydrate+5%2C32%25%2C+color+score+3%2C+03+(slightly+white)%2C+taste+score+of+2%2C87%0D%0A(acid)%2C+scent+score+of+3%2C70+(somewhat+typical+goat)%2C+texture+score+3%2C23+(slightly%0D%0Atender)%2C+overall+acceptance+score+2%2C98+(rather+liked).%0D%0AKeywords%3A+tofu+milk%2C+goat+milk%2C+acetic+acid&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2017-09-13&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F28588%2F1%2FABSTRACT%2520%2528ABSTRAK%2529.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F28588%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F28588%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=+++DYAH+PUTRI+LARASSATI+%2C+1314051011++(2017)+PENGARUH+SUBSTITUSI+SUSU+KAMBING+PADA+SUSU+KEDELAI+DAN+KONSENTRASI+ASAM+ASETAT+TERHADAP+SIFAT+KIMIA+DAN+SENSORI+TAHU+SUSU.++FAKULTAS+PERTANIAN%2C++UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F28588%2F