Uji Nutrisi Dadih Susu Kerbau dan Susu Kambing dengan Menggunakan Bambu Ampel (Bambusa vulgaris) dan Bambu Gombong (Gigantochloa verticilata)

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 - Juli 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 (F > 0,05) terhadap nilai nutrisi lemak dan pH serta tidak berbeda nyata (F < 0,05) terhadap nilai nutrisi protein. 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 5.5178. Dari analisis nutrisi protein, lemak dan pH diketahui bahwa pengolahan dadih yang terbaik adalah susu kerbau dengan menggunakan Bambu Gombong (Gigantochloa Verticilata). This study aimed to determine the nutritional content of buffalo milk curd and goat milk curd using Ampel Bamboo (Bambusa Vulgaris) and Gombong Bamboo (Gigantochloa verticilata). This research was conducted at the Food Technology Laboratory of the Faculty of Agriculture, Universitas Sumatera Utara in May - July 2017. This study used a completely randomized factorial pattern design with two factors namely milk factor (S): (S1 / buffalo milk and S2 / milk goat) and bacteria (B): (B1 / without using Bamboo, B2 / using Bamboo Gombong, B3 / using Bambu Ampel). The parameters were Protein, Fat, and pH. The results showed that buffalo milk curd and goat milk curd using Ampel Bamboo and Gombong Bamboo gave significantly different effects (F> 0.05) on fat nutritional value and pH, but were not significant (F <0.05) on nutritional value protein. The highest nutritional values appeared in buffalo milk curd using Bamboo Gombong with protein average: 5.7815 milk factor and bacterial factor 5.8463, fat average: 8.1610 milk factor and bacterial factor 8.8136, pH average: milk factor 5.6781 and bacterial factor 5.5178. The nutritional analysis of protein, fat and pH showed that the best curd was generated from buffalo milk using Gombong Bamboo (Gigantochloa Verticilata).

Organoleptic Test and Total Acid Level of Buffalo Milk and Goat Milk by Using Bamboo Ampel (Bambusa vulgaris) and Bamboo Gombong (Gigantochloa verticilata).

The purpose of this research is getting know the organoleptic test of buffalo milk and goat milk by using bamboo ampel (Bambusa vulgaris) and Bamboo Gombong (Gigantochloa verticilata). This research was done at Food Technology Laboratory of Agricultural Faculty of University of Sumatera Utara in May 2017 - June 2017. The design is used in this research is a complete randomized design of factorial pattern by using two factors, they are milk factor (S): (S1 / buffalo milk and S2 / Goat milk) and the second factor is bacteria (B): (B1 / without using bamboo, B2 / using bamboo Gombong, B3 / using bamboo ampel). Parameters analyzed were Color, Aroma, Flavor, Texture and Total Acid Level. The results showed that the milk curd of buffalo milk and the milk curd of goat milk using bamboo ampel and bamboo gombong gave a not significant different effect (P <0.01) on the organoleptic value of color, smell, taste, texture and total acid level. Can be known milk milk buffalo and goat milk by using bamboo ampe and bamboo gombong more than curried milk milk and goat milk without using bamboo, for the total acid content is the same as the use of bamboo gombong without using bamboo.