?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KAJIAN+PENAMBAHAN+TEPUNG+KULIT+PISANG+AMBON+(Musa%0D%0Aparadisiaca+var.+Sapientum)+TERHADAP+KARAKTERISTIK+YOGHURT%0D%0A%0D%0ASUSU+SAPI&rft.creator=BERLIAN+%2C+SATRIO+WICAKSONO&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Yoghurt+merupakan+produk+susu+yang+mengalami+fermentasi+asam+laktat+melalui%0D%0Aaktivitas+dari+Lactobacillus+bulgaricus+dan+Streptococcus+thermophilus+dan+kaya%0D%0Aakan+zat+gizi+serta+memiliki+manfaat+besar+bagi+kesehatan.+Tujuan+penelitian+ini%0D%0Aadalah+mengetahui+pengaruh+penambahan+tepung+kulit+pisang+ambon+(Musa%0D%0Aparadisiaca+var.+Sapientum)+terhadap+karakteristik+yoghurt+susu+sapi+terbaik+sesuai%0D%0Adengan+SNI+2981%3A2009.+Penelitian+ini+disusun+dalam+Rancangan+Acak+Kelompok%0D%0ALengkap+(RAKL)+dengan+enam+perlakuan+dan+empat+ulangan.+Perlakuan%0D%0Akonsentrasi+tepung+kulit+pisang+ambon+terdiri+dari+6+taraf%2C+yaitu+P0+(0%25)%2C+P1+(2%25)%2C%0D%0AP2+(4%25)%2CP3+(6%25)%2C+P4+(8%25)%2C+dan+P5+(10%25).+Data+dianalisis+menggunakan+uji+Bartlett%0D%0Adan+uji+Tuckey%2C+dilanjutkan+dengan+analisis+ragam+(ANARA)%2C+dan+uji+lanjut+BNJ%0D%0A(Beda+Nyata+Jujur)+pada+taraf+5%25.+Berdasarkan+hasil+penelitian%2C+yoghurt+dengan%0D%0Apenambahan+tepung+kulit+pisang+terbaik+adalah+perlakuan+P1+(2%25)+yang+memiliki%0D%0Akarakteristik+aroma+sedikit+khas+buah+pisang%2C+warna+putih+kecoklatan%2C+tekstur%0D%0Asedikit+kental%2C+rasa+yang+disukai%2C+penerimaan+keseluruhan+disukai%2C+pH+4%2C4%2C+sineresis%0D%0Asebesar+66%2C63%25%2C+dan+total+mikroba+9%2C64+log+CFU%2FmL.%0D%0AKata+kunci+%3A+yoghurt%2C+susu+sapi%2C+kulit+pisang+ambon%2C+tepung+kulit+pisang+ambon%0D%0A%0D%0AABSTRACT%0D%0A%0D%0ASTUDY+ON+THE+ADDITION+OF+AMBON+BANANA+PEEL+FLOUR+(MUSA%0D%0APARADISIACA+VAR.+SAPIENTUM)+TO+THE+CHARACTERISTICS+OF%0D%0A%0D%0ACOW'S+MILK+YOGURT%0D%0A%0D%0ABy%0D%0A%0D%0ABERLIAN+SATRIO+WICAKSONO%0D%0A%0D%0AYoghurt+is+a+dairy+product+that+undergoes+lactic+acid+fermentation+through+the%0D%0Aactivity+of+Lactobacillus+bulgaricus+and+Streptococcus+thermophilus.+It+is+rich+in%0D%0Anutrients+and+offers+significant+health+benefits.+The+aim+of+this+study+is+to+determine%0D%0Athe+effect+of+adding+Ambon+banana+peel+flour+(Musa+paradisiaca+var.+Sapientum)%0D%0Ato+the+characteristics+of+cow's+milk+yogurt+in+accordance+with+SNI+2981%3A2009.+This%0D%0Aresearch+was+structured+in+a+Complete+Randomized+Block+Design+(RAKL)+with+six%0D%0Atreatments+and+four+replications.+The+treatment+concentrations+of+Ambon+banana%0D%0Apeel+flour+consist+of+six+levels%3A+P0+(0%25)%2C+P1+(2%25)%2C+P2+(4%25)%2C+P3+(6%25)%2C+P4+(8%25)%2C+and%0D%0AP5+(10%25).+Data+were+analyzed+using+the+Bartlett+test+and+Tuckey+test%2C+followed+by%0D%0Aanalysis+of+variance+(ANARA)%2C+and+the+Honest+Significant+Difference+(BNJ)+test+at%0D%0Athe+5%25+level.+Based+on+the+results%2C+the+best+yogurt+with+the+addition+of+banana+peel%0D%0Aflour+was+the+P1+(2%25)+treatment%2C+which+had+a+slightly+characteristic+banana+aroma%2C%0D%0Aoff-white+color%2C+slightly+thick+texture%2C+favorable+taste%2C+overall+acceptance%2C+a+pH+of%0D%0A4.4%2C+syneresis+of+66.63%25%2C+and+a+total+microbial+count+of+9.64+log+CFU%2FmL.%0D%0AKey+words+%3A+yogurt%2C+cow+milk%2C+ambon+banana+peel%2C+ambon+banana+peel+flour&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-05-29&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F82732%2F1%2F1.%2520ABSTRAK%2520-%2520Berlian%2520Satrio.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F82732%2F2%2F2.%2520SKRIPSI%2520FULL%2520-%2520Berlian%2520Satrio.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F82732%2F3%2F3.%2520SKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN%2520-%2520Berlian%2520Satrio.pdf&rft.identifier=++BERLIAN+%2C+SATRIO+WICAKSONO++(2024)+KAJIAN+PENAMBAHAN+TEPUNG+KULIT+PISANG+AMBON+(Musa+paradisiaca+var.+Sapientum)+TERHADAP+KARAKTERISTIK+YOGHURT+SUSU+SAPI.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F82732%2F