TY  - GEN
CY  -  UNIVERSITAS LAMPUNG
ID  - eprints28588
UR  - http://digilib.unila.ac.id/28588/
A1  -  DYAH PUTRI LARASSATI , 1314051011
Y1  - 2017/09/13/
N2  - Susu kambing belum banyak dimanfaatkan karena persepsi masyarakat bahwa susu
kambing memiliki aroma prengus seperti kambing. Susu kambing dapat
dimanfaatkan dalam pembuatan tahu susu sebagai salah satu alternatif untuk
mengurangi aroma prengus. Penggumpalan dengan asam asetat adalah faktor penting
dalam menghasilkan tahu susu dengan tekstur yang baik Penelitian ini bertujuan untuk
mengetahui pengaruh substitusi susu kambing, pengaruh konsentrasi asam asetat dan
interaksi antara substitusi susu kambing dan konsentrasi asam asetat terhadap sifat
kimia dan sensori tahu susu.
Penelitian ini dilakukan menggunakan metode Rancangan Acak Kelompok Lengkap
(RAKL) secara faktorial dengan dua faktor yaitu substitusi susu kambing pada susu
kedelai (S) terdiri tiga taraf perbandingan yaitu: 15%:25% (S1), 25%:75% (S2),
35%:85% (S3) (v/v) dan konsentrasi asam asetat (A) terdiri dari empat taraf yaitu 4%
(A1); 4,5% (A2); 5% (A3), 5,5% (A4) (v/v). Analisis data dilanjutkan dengan
menggunakan uji Polinomial Ortogonal. Pengamatan yang dilakukan meliputi uji
proksimat (kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat) dan
uji sensori (warna, aroma, rasa, tekstur dan penerimaan keseluruhan).
Hasil terbaik pada perlakuan ini adalah persentase susu kambing 15% dan asam asetat
4% menghasilkan tahu susu terbaik dengan kadar air 79,19%, kadar abu 1,14%, kadar
protein 10,87%, kadar lemak 2,76%, kadar karbohidrat 5,32%, skor warna 3,03 (agak
putih), skor rasa 2,87 (asam), skor aroma 3,70 (agak khas kambing), skor tekstur 3,23
(agak lembut), skor penerimaan keseluruhan 2,98 (tidak disukai).
Kata kunci: tahu susu, susu kambing, asam asetat

ABSTRACT

Goat milk has not been widely used because of the public's perception that goat's
milk has a goaty odor (smells like goat). Goat milk could be used in tofu milk
making process as an alternative to reduce the smell of prengus. Clotting with
acetic acid was an important factor in producing tofu milk with good texture. The
aim of this research was to know the effect of goat milk substitution, the effect of
acetic acid concentration and the interaction between goat milk substitution and
the concentration of acetic acid on the chemical and sensory properties of milk.
This research was set as factorial in complete randomized group design (CRBD)
with two factors, they were substitutions of goat milk on soy milk with 3 levels
15%:85% (S1), 25%:75% (S2), 35%:65% (S3) and concentrations of acetic acid
with 4 levels 4%; 4,5%; 5%; 5,5%. The data were further analyzed by polynomial
orthogonal . This research used some observations, such as proximate test (water
content, ash content, protein content, fat content and carbohydrate level) and
organoleptic test (color, taste, flavor, texture, overall acceptance). The best result
in this research was 15% goat milk percentage and 4% acetic acid for best with
water content 79,19%, ash content 1,14%, protein content 10,87%, fat content
2,76%, carbohydrate 5,32%, color score 3, 03 (slightly white), taste score of 2,87
(acid), scent score of 3,70 (somewhat typical goat), texture score 3,23 (slightly
tender), overall acceptance score 2,98 (rather liked).
Keywords: tofu milk, goat milk, acetic acid
PB  - FAKULTAS PERTANIAN
TI  - PENGARUH SUBSTITUSI SUSU KAMBING PADA SUSU KEDELAI DAN
KONSENTRASI ASAM ASETAT TERHADAP SIFAT KIMIA DAN SENSORI
TAHU SUSU
AV  - restricted
ER  -