ABSTRAK
FUJI CHAIRUNNISA HARAHAP, 2017. Uji Nutrisi Dadih Susu Kerbau dan Susu Kambing Dengan Menggunakan Bambu Ampel (Bambusa Vulgaris) dan
Bambu Gombong (Gigantochloa verticilata). Dibimbing oleh NURZAINAH GINTING dan HAMDAN.
Penelitian ini bertujuan untuk mengetahui kandungan nutrisi dadih susu
kerbau dan dadih susu kambing dengan menggunakan bambu ampel
(Bambusa Vulgaris) dan bambu Gombong (Gigantochloa verticilata). Penelitian
ini dilaksanakan di Laboratorium Teknologi Pangan Fakultas Pertanian Universitas Sumatera Utara pada bulan Mei 2017- Juni 2017. Rancangan yang dipakai dalam penelitian ini adalah rancangan acak lengkap pola faktorial menggunakan dua faktor yaitu faktor susu (S): (S1/ susu kerbau dan S2/ susu kambing) dan faktor kedua bakteri (B): (B1/ tanpa menggunakan bambu, B2/ menggunakan bambu Gombong, B3/ menggunakan bambu ampel). Parameter yang dianalisis yaitu Protein, Lemak, dan pH.
Hasil penelitian menunjukkan bahwa dadih susu kerbau dan dadih susu kambing dengan menggunakan bambu ampel dan bambu gombong memberikan pengaruh yang berbeda nyata terhadap nilai nutrisi protein, lemak dan pH. Dari ketiga nilai nutrisi yang diteliti diperoleh hasil tertinggi dari dadih susu kerbau menggunakan bambu gombong dengan rataan protein: faktor susu 5.7815 dan faktor bakteri 5.8463, rataan lemak: faktor susu 8.1610 dan faktor bakteri 8.8136, rataan pH: faktor susu 5.6781 dan faktor bakteri 5.5180.
Kata kunci: Dadih, Susu Kerbau dan Susu Kambing, Bambu Ampel (Bambusa Vulgaris) dan Bambu Gombong (Gigantochloa verticilata)
ABSTRACT
FUJI CHAIRUNNISA HARAHAP, 2017. Nutrition Tesr of Buffalo Milk Curd
and Goat Milk Using Bamboo Ampel (Bambusa Vulgaris) and Bamboo Gombong
(Gigantochloa verticilata). Under supervised by NURZAINAH GINTING and
HAMDAN.
This study aimed to determine the nutritional content of buffalo milk curd and goat milk curd by using bamboo ampel (Bambusa Vulgaris) and bamboo Gombong (Gigantochloa verticilata). This research was conducted at the Laboratory of Food Technology faculty of Agriculture University of Sumatera Utara of the month from May- June 2017. The design use in this study was completely randomized factorial design (factorial CRD) using two factors: namely milk factor (S): (S1 / buffalo milk and S2 / Goat milk) and second factor of bacteria (B): (B1 / without using bamboo, B2 / using bamboo Gombong, B3 / using bamboo ampel). The analyzed parameters were compare of Protein, Fat, and pH.
The results showed that the curd of buffalo milk and goat milk curd using bamboo ampel and bamboo gombong gave a significant different effect on the nutritional value of protein, fat and pH. Of the three nutritional values studied were obtained the highest results of buffalo milk curd using bamboo gombong with the average protein: milk factor 5.7815 and bacteria factor 5.8463, fat content: milk factor 8.1610 and bacteria factor 8.8136, pH average: milk factor 5.6781 and bacterial factor 5.5180.
Keywords: Curd, Buffalo Milk and Goat's Milk, Bamboo Ampel (Bambusa Vulgaris) and BambooGombong (Gigantochloa verticilata)
