?url_ver=Z39.88-2004&rft_id=1914141038&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=KUALITAS+KIMIA+YOGHURT+SUSU+SAPI+DENGAN+MENGGUNAKAN%0D%0AKOMBINASI+STARTER+YANG+BERBEDA&rft.creator=Dicky+%2C+Sulistiawan&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Latar+belakang+Penelitian+ini+untuk+mengetahui+kualitas+kimia+pada+yoghurt+susu%0D%0Asapi.+Penelitian+ini+menggunakan+metode+Rancangan+percobaan+menggunakan%0D%0ARAL+(Rancangan+Acak+Lengkap)+yang+terdiri+dari+empat+perlakuan+empat%0D%0Aulangan%2C+Pada+setiap+perlakuan+menggunakan+kombinasi+starter+yang+berbeda%0D%0Adengan+jumlah+20+sampel.+Data+yang+diperoleh+diuji+sesuai+dengan+analisis+ragam.%0D%0ABila+terdapat+pengaruh+nyata+dilakukan+Uji+Beda+Nyata+Terkecil+(BNT)+pada+taraf%0D%0A5%25.+Hasil+penelitian+ini+menunjukkan+bahwa+perlakuan+penggunaan+kombinasi%0D%0Astarter+yang+berbeda+memberikan+pengaruh+nyata+(P%3C0%2C05)+terhadap+kadar+lemak%0D%0Ayoghurt.+Kombinasi+starter+yang+berbeda+berpengaruh+nyata+terhadap+kadar+lemak%0D%0Ayoghurt%2C+tetapi+tidak+berpengaruh+nyata+terhadp+kadar+protein+dan+air.%0D%0AKata+kunci%3A+Starter%2C+Lemak%2C+Protein%2C+dan+Air%0D%0A%0D%0AThe+background+of+this+research+is+to+determine+the+chemical+quality+of+cow's%0D%0Amilk+yoghurt.+This+research+used+an+experimental+design+method+using+RAL%0D%0A(Completely+Randomized+Design)+which+consisted+of+four+treatments+and+four%0D%0Areplications.+Each+treatment+used+a+different+starter+combination+with+a+total+of+20%0D%0Asamples.+The+data+obtained+were+tested+according+to+analysis+of+variance.+If+there%0D%0Ais+a+real+effect%2C+a+Least+Significant+Difference+Test+(BNT)+is+carried+out+at+the+5%25%0D%0Alevel.+The+results+of+this+study+showed+that+the+treatment+using+different+starter%0D%0Acombinations+had+a+significant+effect+(P%3C0.05)+on+the+fat+content+of+yoghurt.%0D%0ADifferent+starter+combinations+have+a+significant+effect+on+the+fat+content+of%0D%0Ayoghurt%2C+but+have+no+significant+effect+on+protein+and+water+content.%0D%0AKeywords+%3A+Starter%2C+Fat%2C+Protein%2C+and+Water&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2024-12-03&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F86063%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F86063%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F86063%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Dicky+%2C+Sulistiawan++(2024)+KUALITAS+KIMIA+YOGHURT+SUSU+SAPI+DENGAN+MENGGUNAKAN+KOMBINASI+STARTER+YANG+BERBEDA.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F86063%2F