Pemanfaatan Biji Chia (Salvia hispanica L.) untuk Meningkatkan Kualitas Susu Diversifikasi
Abstract
Penelitian ini bertujuan untuk mengetahui kualitas kimia yang meliputi kadar air, kadar protein dan kadar lemak susu pasteurisasi dengan penambahan biji chia (Salvia hispanica L.). Penelitian ini menggunakan metode eksperimental Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 kali ulangan. Materi penelitian menggunakan susu murni yang diperoleh dari peternakan rakyat dan biji chia (Salvia hispanica L.). Adapun perlakuan yang diterapkan adalah penambahan biji chia sebanyak 0% (C0), 6% (C1), 8% (C2), dan 10% (C3). Komponen parameter yang diamati adalah kadar air, kadar protein dan kadar lemak susu pasteurisasi. Analisis data menggunakan metode analisis ragam (ANOVA) apabila terdapat pengaruh perlakuan, analisis dilanjutkan dengan uji DMRT. Hasil penelitian menunjukkan bahwa penambahan biji chia berpengaruh sangat nyata (P<0,01) terhadap nilai kadar air, kadar protein dan kadar lemak susu pasteurisasi. Penambahan biji chia (Salvia hispanica) sampai dengan level 10% menghasilkan kadar air sebesar 79,68%, kadar protein sebesar 6,23% dan kadar lemak sebesar 6,33%. Kesimpulan dari penelitian ini menunjukkan bahwa semakin tinggi level penambahan biji chia maka semakin tinggi pula kadar protein dan kadar lemak yang dihasilkan. Akan tetapi sebaliknya pada nilai kadar air menghasilkan nilai yang semakin rendah. Perlakuan terbaik terdapat pada penambahan biji chia sebesar 10%.
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