<> "The repository administrator has not yet configured an RDF license."^^ . <> . . "KUALITAS KIMIA YOGHURT SUSU SAPI DENGAN PENAMBAHAN\r\nSARI BUAH BELIMBING MANIS (Averrhoa carambola L.)"^^ . "Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan sari\r\nbuah belimbing manis (Averrhoa carambola L) terhadap kualitas kimia yoghurt\r\nsusu sapi yang meliputi kadar lemak, kadar air, dan kadar vitamin C dan untuk\r\nmengetahui persentase terbaik penambahan sari buah belimbing manis (Averrhoa\r\ncarambola L) terhadap kualitas kimia yoghurt susu sapi yang meliputi kadar\r\nlemak, kadar air, dan kadar vitamin C. Penelitian ini dilaksanakan pada 11–20\r\nDesember 2023 di Laboratorium Produksi Ternak, Jurusan Peternakan, Fakultas\r\nPertanian, Universitas Lampung dan Laboratorium Teknologi Hasil Pertanian\r\nPoliteknik Negeri Lampung. Penelitian ini menggunakan Rancangan Acak\r\nLengkap (RAL) dengan 5 perlakuan dan 3 ulangan. Perlakuan pada penelitian ini\r\nyaitu yoghurt susu sapi tanpa penambahan sari buah belimbing (Averrhoa\r\ncarambola L) (P0), penambahan sari buah belimbing (Averrhoa carambola L) 2%\r\n(P1), 4% (P2), 6% (P3), dan 8% (P4). Data yang diperoleh dianalisis\r\nmenggunakan analisis ragam (ANARA) dengan taraf nyata 5% dan dilanjutkan\r\ndengan uji Beda Nyata Terkecil (BNT). Hasil penelitian menunjukkan bahwa\r\nlevel penambahan sari buah belimbing manis (Averrhoa carambola L) tidak\r\nberpengaruh nyata (P>0,05) terhadap kadar lemak dan kadar air pada yoghurt susu\r\nsapi, tetapi berpengaruh nyata (P<0,05) terhadap kadar vitamin C pada yoghurt\r\nsusu sapi.\r\nKata kunci: Belimbing Manis, Kadar Air, Kadar Lemak, Kadar Vitamin C,\r\n\r\nYoghurt,\r\n\r\nABSTRACT\r\n\r\nCHEMICAL QUALITY OF COW’S MILK YOUGHURT WITH THE\r\nADDITION OF STARFRUIT JUICE (Averrhoa carambola L)\r\n\r\nBy\r\n\r\nNur Aini Agustin\r\n\r\nThe aim of this research is to determine the effect of adding sweet star fruit juice\r\n(Averrhoa carambola L) on the chemical quality of cow's milk yoghurt which\r\nincludes fat content, water content and vitamin C content and to find out the best\r\npercentage of adding sweet star fruit juice (Averrhoa carambola L) on the\r\nchemical quality of cow's milk yoghurt which includes fat content, water content\r\nand vitamin C content. This research was carried out on Desember 11–20, 2023 at\r\nAnimal Production Laboratory, Animal Husbandry Department, Faculty of\r\nAgriculture, University of Lampung and Agricultural Products Technology\r\nLaboratory, Lampung State Polytechnic. This study used a Complete Randomized\r\nDesign (RAL) with 5 treatments and 4 repeats. The treatment in this study were\r\ncow's milk yoghurt without the addition of star fruit juice (Averrhoa carambola L)\r\n(P0), the addition of star fruit juice (Averrhoa carambola L) 2% (P1), 4% (P2),\r\n6% (P3), and 8% (P4). The data obtained were analyzed using analysis of variance\r\n(ANARA) with a significance level of 5% and continued with the Least\r\nSignificant Difference (LSD) test. The results showed that the level of addition of\r\nsweet star fruit juice (Averrhoa carambola L) had no significant effect (P>0.05)\r\non the fat content and water content of cow's milk yoghurt, but had a significant\r\neffect (P<0.05) on Vitamin C levels in cow's milk yoghurt.\r\nKeywords: Averrhoa carambola L., Water Content, Fat Content, Vitamin C,\r\n\r\nYoughurt"^^ . "2024-05-29" . . . . . "FAKULTAS PERTANIAN"^^ . . . . . . . "Aini Agustin "^^ . "Nur "^^ . "Aini Agustin Nur "^^ . . . . . . "KUALITAS KIMIA YOGHURT SUSU SAPI DENGAN PENAMBAHAN\r\nSARI BUAH BELIMBING MANIS (Averrhoa carambola L.) (File PDF)"^^ . . . "open[1]"^^ . . . "KUALITAS KIMIA YOGHURT SUSU SAPI DENGAN PENAMBAHAN\r\nSARI BUAH BELIMBING MANIS (Averrhoa carambola L.) (File PDF)"^^ . . . "KUALITAS KIMIA YOGHURT SUSU SAPI DENGAN PENAMBAHAN\r\nSARI BUAH BELIMBING MANIS (Averrhoa carambola L.) (File PDF)"^^ . . . "open[1]"^^ . . "HTML Summary of #81536 \n\nKUALITAS KIMIA YOGHURT SUSU SAPI DENGAN PENAMBAHAN \nSARI BUAH BELIMBING MANIS (Averrhoa carambola L.)\n\n" . "text/html" . . . "600 Teknologi (ilmu terapan)" . .