August
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Materi Kuliah Milk by Product
materi kuliah Milk by Product dapat diunduh di siniwhey 1
PENGARUH LAMA PENYIMPANAN KRIM SUSU YANG DITAMBAH EKSTRAK KECAMBAH KACANG HIJAU TERHADAP ANGKA THIOBARBITURIC ACID (TBA), KADAR LEMAK DAN KADAR PROTEIN
(The Effect of Storage time on Thiobarbituric Acid Value, fat and protein content of cream added by Green Peanuts Sprout Extract)
Kusrahayu1, Rizqiati H1, S. Mulyani1
1. Staf Pengajar Program Studi Teknologi Hasil Ternak Fak Peternakan UNDIP
ABSTRAK
This research was carried out to investigated the influence of storage time on Thiobarbituric Acid (TBA) value, fat and protein content of cream added by Green Peanuts Sprout Extract. The Data was analyzed by ANOVA based on Randomized Completely Block Design (RCBD) with four treatments and five replications (T1 = storaged during 12 hours, T2 = storaged during 24 hours, T3 = storaged during 36 hours, T4 = storaged during 42 hours).
The result of research showed that storage time affected significantly.(P<0,05) onfat content and TBA value, but didn’t affect on protein content. The TBA value about 0,591 – 1,165 mg malonaldehid/kg.. It tended to increase with more long storoge time and the fat content tended to degrease with more long storage time. The green peanuts sprout extract can inhibit degreasing of fat content and increasing of TBA value during storage 24 hours.
Key words : cream, green peanut sprout, storage time, TBA value
Catatan : dipublikasikan pada Seminar kebangkitan Peternakan Agustus 2009
Untuk Pokok Bahasan Egg By Product materi kuliah dapat didownload disiniEgg By Product
PERENCANAAN
Tugas pertama dari setiap pemimpin produksi adalah mengadakan perencanaan yaitu mengadakan persiapan secara sistematis untuk produksi yang akan dijalankan, sehingga tiap-tiap bagian perusahaan tersedia waktu, tempat dan jumlah yang tepat, dari aspek bahan mentah, msein-mesin pembantu, tenaka kerja maupun peralatan-peralatan utama.
Profil Kolesterol, Kadar Protein, dan Tekstur Keju Menggunakan Mucor miehei sebagai Sumber Koagulan
(The Profile of Cholesterol, Protein content and Texture of Cheese Using Mucor meihei as a coagulant source)
S. Mulyani1, A. Azizah dan A.M. Legowo1
ABSTRAK
This research was carried out to investigated the profile of cholesterol, protein content and texture of cheese using Mucor meihei as coagulant during ripening 30 days. This Research used quantitative description method to describe the cholesterol changes of cheese with different concentration of Mucor meihei during ripening 30 days. The protein content and texture was analyzed by ANOVA based on Randomized Completely Block Design (RCBD) of factorial pattern (4×2).The first fator was concentration Mucor meihei (A1=0,5%, A2=1,0% and A3= 1,5%). The second factor was ripening time ( B= one day and B2 = 30 days.
The interaction of concetration Mucor meihei and ripening time didn’t affect on protein content and texture. The lowest cholesterol was reached on 0,5% concentration of Mucor meihei and ripening times 30 days (27,87 mg/100 g). The concentration of Mucor meihei affected significantly (P<0,05) on protein content. The mean of protein content was 12,84 – 24,63 %. The ripening time and contration of Mucor meihei affected significantly on texture ( 1,599 – 7,31 N/mm2). The conclusion of the research was cholesterol content tended to increase during ripening time, so did the protein content with more concentration of Mucor meihei. The ripening time didn’t affect on protein content. The texture tended to decreased (soft) with more concentration of Mucor meihei, but increased (hard) with more long ripening time.
Key words : cheese, Mucor. miehei, ripening time, cholesterol, protein, texture
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