<> "The repository administrator has not yet configured an RDF license."^^ . <> . . "KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa\r\nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT\r\n\r\nSUSU SAPI"^^ . "Yoghurt merupakan produk susu yang mengalami fermentasi asam laktat melalui\r\naktivitas dari Lactobacillus bulgaricus dan Streptococcus thermophilus dan kaya\r\nakan zat gizi serta memiliki manfaat besar bagi kesehatan. Tujuan penelitian ini\r\nadalah mengetahui pengaruh penambahan tepung kulit pisang ambon (Musa\r\nparadisiaca var. Sapientum) terhadap karakteristik yoghurt susu sapi terbaik sesuai\r\ndengan SNI 2981:2009. Penelitian ini disusun dalam Rancangan Acak Kelompok\r\nLengkap (RAKL) dengan enam perlakuan dan empat ulangan. Perlakuan\r\nkonsentrasi tepung kulit pisang ambon terdiri dari 6 taraf, yaitu P0 (0%), P1 (2%),\r\nP2 (4%),P3 (6%), P4 (8%), dan P5 (10%). Data dianalisis menggunakan uji Bartlett\r\ndan uji Tuckey, dilanjutkan dengan analisis ragam (ANARA), dan uji lanjut BNJ\r\n(Beda Nyata Jujur) pada taraf 5%. Berdasarkan hasil penelitian, yoghurt dengan\r\npenambahan tepung kulit pisang terbaik adalah perlakuan P1 (2%) yang memiliki\r\nkarakteristik aroma sedikit khas buah pisang, warna putih kecoklatan, tekstur\r\nsedikit kental, rasa yang disukai, penerimaan keseluruhan disukai, pH 4,4, sineresis\r\nsebesar 66,63%, dan total mikroba 9,64 log CFU/mL.\r\nKata kunci : yoghurt, susu sapi, kulit pisang ambon, tepung kulit pisang ambon\r\n\r\nABSTRACT\r\n\r\nSTUDY ON THE ADDITION OF AMBON BANANA PEEL FLOUR (MUSA\r\nPARADISIACA VAR. SAPIENTUM) TO THE CHARACTERISTICS OF\r\n\r\nCOW'S MILK YOGURT\r\n\r\nBy\r\n\r\nBERLIAN SATRIO WICAKSONO\r\n\r\nYoghurt is a dairy product that undergoes lactic acid fermentation through the\r\nactivity of Lactobacillus bulgaricus and Streptococcus thermophilus. It is rich in\r\nnutrients and offers significant health benefits. The aim of this study is to determine\r\nthe effect of adding Ambon banana peel flour (Musa paradisiaca var. Sapientum)\r\nto the characteristics of cow's milk yogurt in accordance with SNI 2981:2009. This\r\nresearch was structured in a Complete Randomized Block Design (RAKL) with six\r\ntreatments and four replications. The treatment concentrations of Ambon banana\r\npeel flour consist of six levels: P0 (0%), P1 (2%), P2 (4%), P3 (6%), P4 (8%), and\r\nP5 (10%). Data were analyzed using the Bartlett test and Tuckey test, followed by\r\nanalysis of variance (ANARA), and the Honest Significant Difference (BNJ) test at\r\nthe 5% level. Based on the results, the best yogurt with the addition of banana peel\r\nflour was the P1 (2%) treatment, which had a slightly characteristic banana aroma,\r\noff-white color, slightly thick texture, favorable taste, overall acceptance, a pH of\r\n4.4, syneresis of 66.63%, and a total microbial count of 9.64 log CFU/mL.\r\nKey words : yogurt, cow milk, ambon banana peel, ambon banana peel flour"^^ . "2024-05-29" . . . . . "FAKULTAS PERTANIAN"^^ . . . . . . . "SATRIO WICAKSONO"^^ . "BERLIAN "^^ . "SATRIO WICAKSONO BERLIAN "^^ . . . . . . "KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa\r\nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT\r\n\r\nSUSU SAPI (File PDF)"^^ . . . "1. ABSTRAK - Berlian Satrio.pdf"^^ . . . "KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa\r\nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT\r\n\r\nSUSU SAPI (File PDF)"^^ . . . "KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa\r\nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT\r\n\r\nSUSU SAPI (File PDF)"^^ . . . "3. SKRIPSI TANPA BAB PEMBAHASAN - Berlian Satrio.pdf"^^ . . . "KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa\r\nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT\r\n\r\nSUSU SAPI (Other)"^^ . . . . . . "indexcodes.txt"^^ . . . "KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa\r\nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT\r\n\r\nSUSU SAPI (Other)"^^ . . . . . . "KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa\r\nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT\r\n\r\nSUSU SAPI (Other)"^^ . . . . . . "indexcodes.txt"^^ . . . "KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa\r\nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT\r\n\r\nSUSU SAPI (Other)"^^ . . . . . . "lightbox.jpg"^^ . . . "KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa\r\nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT\r\n\r\nSUSU SAPI (Other)"^^ . . . . . . "preview.jpg"^^ . . . "KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa\r\nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT\r\n\r\nSUSU SAPI (Other)"^^ . . . . . . "medium.jpg"^^ . . . "KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa\r\nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT\r\n\r\nSUSU SAPI (Other)"^^ . . . . . . "small.jpg"^^ . . . "KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa\r\nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT\r\n\r\nSUSU SAPI (Other)"^^ . . . . . . "KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa\r\nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT\r\n\r\nSUSU SAPI (Other)"^^ . . . . . . "KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa\r\nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT\r\n\r\nSUSU SAPI (Other)"^^ . . . . . . "KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa\r\nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT\r\n\r\nSUSU SAPI (Other)"^^ . . . . . . "KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa\r\nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT\r\n\r\nSUSU SAPI (Other)"^^ . . . . . . "lightbox.jpg"^^ . . . "KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa\r\nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT\r\n\r\nSUSU SAPI (Other)"^^ . . . . . . "preview.jpg"^^ . . . "KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa\r\nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT\r\n\r\nSUSU SAPI (Other)"^^ . . . . . . "medium.jpg"^^ . . . "KAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa\r\nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT\r\n\r\nSUSU SAPI (Other)"^^ . . . . . . "small.jpg"^^ . . "HTML Summary of #82732 \n\nKAJIAN PENAMBAHAN TEPUNG KULIT PISANG AMBON (Musa \nparadisiaca var. Sapientum) TERHADAP KARAKTERISTIK YOGHURT \n \nSUSU SAPI\n\n" . "text/html" . . . "630 Pertanian dan teknologi yang berkaitan" . .