?url_ver=Z39.88-2004&rft_id=1814141026&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=SIFAT+FISIK+DAN+TOTAL+BAKTERI+ASAM+LAKTAT+(BAL)+YOGHURT%0D%0ADENGAN+BAHAN+BAKU+SUSU+SAPI+YANG+BERBEDA&rft.creator=M.+RAFIF+NUGROHO+1814141026%2C+1814141026&rft.subject=000+Ilmu+komputer%2C+informasi+dan+pekerjaan+umum&rft.subject=001+Ilmu+pengetahuan&rft.description=ABSTRAK%0D%0A%0D%0ATujuan+penelitian+ini+adalah+untuk+mengetahui+pengaruh+berbagai+bahan+baku+susu+sapi%0D%0Ayang+berbeda+terhadap+nilai+total+asam%2C+pH%2C+dan+BAL+yoghurt+dan+mengetahui+bahan%0D%0Abaku+susu+sapi+olahan+terbaik+terhadap+nilai+pH%2C+total+asam%2C+dan+BAL+yoghurt.%0D%0APenelitian+ini+dilaksanakan+pada+Juni+2022+di+Laboratorium+Produksi+Ternak%2C+Jurusan%0D%0APeternakan%2C+Fakultas+Pertanian%2C+Universitas+Lampung%2C+dan+Laboratorium+Teknologi%0D%0AHasil+Pertanian%2C+Politeknik+Negeri+Lampung.+Penelitian+ini+merupakan+penelitian%0D%0Aeksperimental+dengan+menggunakan+Rancangan+Acak+Lengkap+(RAL)+yang+terdiri+dari%0D%0A3+perlakuan+yaitu+P1%3A+bahan+baku+susu+pasteurisasi+full+cream%2C+P2%3A+bahan+baku+susu%0D%0AUHT+full+cream%2C+P3%3A+bahan+baku+susu+bubuk+full+cream+dengan+5+ulangan.+Data+yang%0D%0Adiperoleh+dianalisis+dengan+analysis+of+variance+(ANOVA)+dengan+taraf+5%25+dan+1%25+dan%0D%0Adilanjutkan+uji+Beda+Nyata+Terkecil+(BNT).+Hasil+penelitian+terhadap+uji+total+asam%0D%0Ayoghurt+tidak+berpengaruh+nyata+(P%3E0%2C05)+dengan+nilai+rata-rata+perlakuan+yaitu+0%2C73+%25%0D%0A(P1)%3B+0%2C66+%25+(P2)%3B+0%2C63+%25+(P3).+Hasil+analisis+uji+pH+yoghurt+menunjukkan+hasil+yang%0D%0Aberpengaruh+nyata+(P%3C0%2C05)+dengan+nilai+rata-rata+perlakuan+yaitu+4%2C20+(P1)%3B+4%2C36+(P2)%3B%0D%0A4%2C46+(P3).+Hasil+analisis+uji+bakteri+asam+laktat+(BAL)+yoghurt+menunjukkan+hasil%0D%0Aberpengaruh+nyata+(P%3C0%2C05)+dengan+nilai+rata-rata+pada+tiap+perlakuan+yaitu+13%2C64x109%0D%0ACFU%2Fml+(P1)%3B+1%2C98x109+CFU%2Fml+(P2)%3B+0%2C282x109+CFU%2Fml+(P3).+Kesimpulan%0D%0Aberdasarkan+hasil+penelitian+menunjukkan+bahwa+yoghurt+dari+bahan+baku+susu%0D%0Apasteurisasi+full+cream+memiliki+nilai+total+asam%2C+pH%2C+dan+bakteri+asam+laktat+(BAL)%0D%0Asesuai+Standar+Nasional+Indonesia+(SNI)%0D%0AKata+Kunci+%3A+Bakteri+Asam+Laktat+(BAL)%2C+pH%2C+Total+Asam%2C+Yoghurt%0D%0A%0D%0AThe+purpose+of+this+study+was+to+determine+the+effect+of+various+raw+materials+for+cow's%0D%0Amilk+with+different+values+for+the+total+acid%2C+pH%2C+and+LAB+of+the+best+yogurt+and%0D%0Adetermine+the+best+processed+cow's+milk+raw+materials+for+pH+value%2C+total+acid%2C+and%0D%0ABAL+of+yogurt.+This+research+was+implemented+in+June+2022+at+the+Laboratory+of%0D%0ALivestock+Production%2C+Department+of+Animal+Husbandry%2C+Faculty+of+Agriculture%2C%0D%0AUniversity+of+Lampung%2C+and+Laboratory+of+Agricultural+Products+Technology%2C+State%0D%0APolytechnic+of+Lampung.+This+research+is+an+experimental+study+using+a+completely%0D%0Arandomized+design+consisting+of+3+treatments%2C+namely+P1%3A+full+cream+pasteurized+milk%2C%0D%0AP2%3A+full+cream+UHT+milk%2C+P3%3A+full+cream+milk+powder+with+5+replications.+The+data%0D%0Aobtained+were+tabulated+and+then+analyzed+by+analysis+of+variance+(ANOVA)+with%0D%0Alevels+of+5%25+and+1%25+and+continued+with+the+Least+Significant+Difference+(LSD).+The%0D%0Aresults+of+the+research+on+the+total+acid+yogurt+test+had+no+significant+effect+(P%3E0.05)%0D%0Awith+an+average+treatment+value+of+0.73%25+(P1)%3B+0.66%25+(P2)%3B+0.63%25+(P3).+In+the+analysis%0D%0Aof+the+yogurt+pH+test%2C+the+results+showed+a+significant+effect+(P+%3C0.05)+with+an+average%0D%0Atreatment+value+of+4.20+(P1)%3B+4.36+(P2)%3B+4.46+(P3).+The+results+of+the+analysis+of+the%0D%0ALactic+Acid+Bacteria+(LAB)+yogurt+showed+a+significant+effect+(P%3C0.05)+with+the%0D%0Aaverage+value+for+each+treatment%2C+namely+13%2C64x109+CFU%2Fml+(P1)%3B+1%2C98x109+CFU%2Fml%0D%0A(P2)%3B+0%2C282x109+CFU%2Fml+(P3).+The+conclusion+based+on+the+results+of+the+study+shows%0D%0Athat+yogurt+made+from+full+cream+pasteurized+milk+has+a+value+of+total+acid%2C+pH%2C+and%0D%0Alactic+acid+bacteria+(LAB)+according+to+the+Indonesian+National+Standard+(SNI)%0D%0AKeywords+%3A+Lactic+Acid+Bacteria+(LAB)%2C+pH%2C+Total+Acid%2C+Yoghurt&rft.publisher=FAKULTAS+PERTANIAN++&rft.date=2023-01-19&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F70174%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F70174%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F70174%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++M.+RAFIF+NUGROHO+1814141026%2C+1814141026++(2023)+SIFAT+FISIK+DAN+TOTAL+BAKTERI+ASAM+LAKTAT+(BAL)+YOGHURT+DENGAN+BAHAN+BAKU+SUSU+SAPI+YANG+BERBEDA.++FAKULTAS+PERTANIAN+%2C+UNIVERSITAS+LAMPUNG.++++(Submitted)++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F70174%2F