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aperw11900\paperh16840\pard\sb0\sl-240{\bkmkstart Pg1}{\bkmkend Pg1}\par\pard\ql
\li1975\sb0\sl-322\slmult0 \par\pard\ql\li1975\sb0\sl-322\slmult0
\par\pard\ql\li1975\sb0\sl-322\slmult0 \par\pard\ql\li1975\sb0\sl-322\slmult0
\par\pard\ql\li1975\sb186\sl-322\slmult0 \up0 \expndtw-4\charscalex100
\ul0\nosupersub\cf3\f4\fs28 Analisa Kualitas Susu Kambing Peranakan Etawah yang
Disterilkan \par\pard\ql \li3881\sb0\sl-320\slmult0 \up0 \expndtw-4\charscalex100
pada Suhu dan Waktu yang Berbeda \par\pard\ql \li1910\sb0\sl-253\slmult0
\ul0\nosupersub\cf5\f6\fs22 (Analyze of Etawa\u8217?s milk goat quality strerilized
at the Different Temperature and Time) \par\pard\ql \li3802\sb0\sl-241\slmult0
\par\pard\ql\li3802\sb0\sl-241\slmult0 \par\pard\ql\li3802\sb75\sl-241\slmult0 \up0
\expndtw-3\charscalex100 Yusdar Zakaria\ul0\super\cf6\f7\fs20
1\ul0\nosupersub\cf5\f6\fs22 , Helmy, MY\ul0\super\cf6\f7\fs20
1\ul0\nosupersub\cf5\f6\fs22 dan Yuda Safara\ul0\super\cf6\f7\fs20 1
\par\pard\ql \li2950\sb10\sl-253\slmult0 \up0 \expndtw-3\charscalex100
\ul0\super\cf7\f8\fs24 1\ul0\nosupersub\cf2\f3\fs24 Jurusan Peternakan, Fakultas
Pertanian, Universitas Syiah
Kuala\par\pard\sect\sectd\sbknone\cols2\colno1\colw6133\colsr160\colno2\colw5467\co
lsr160\ql \li1702\sb0\sl-230\slmult0 \par\pard\ql \li1702\sb66\sl-230\slmult0
\up0 \expndtw-1\charscalex100 \ul0\nosupersub\cf8\f9\fs20 ABSTRACT
\ul0\nosupersub\cf9\f10\fs20 The objective of this experiment is to\par\pard\qj
\li1702\ri187\sb2\sl-229\slmult0 \up0 \expndtw-2\charscalex100 study the quality
of sterilization of etawa\u8217?s goat \line \up0 \expndtw-2\charscalex100 milk
at different temperature (110\ul0\super\cf10\f11\fs19
o\ul0\nosupersub\cf9\f10\fs20 C and 120\ul0\super\cf10\f11\fs19
o\ul0\nosupersub\cf9\f10\fs20 C) \line \up0 \expndtw0\charscalex102 and different
time (3 second and 6 second). The \line \up0 \expndtw-2\charscalex100 quality
of sterilization of etawa\u8217?s goat milk was \line \up0 \expndtw-
1\charscalex100 evaluated by measuring crude protein, crude fat, pH \line \up0
\expndtw-2\charscalex100 value and amount of microorganism. The study \line
\up0 \expndtw-1\charscalex100 used a factorial completely randomizes design.
The\par\pard\column \ql \li1702\sb0\sl-230\slmult0 \par\pard\ql \li20\sb66\sl-
230\slmult0 \up0 \expndtw-1\charscalex100 result showed that the different
temperature and\par\pard\qj \li20\ri1216\sb2\sl-229\slmult0 \up0 \expndtw-
1\charscalex100 time of sterilized goat milk have not significant \up0
\expndtw0\charscalex101 (P>0,05) on crude protein, crude fat, pH value and \up0
\expndtw-1\charscalex100 amount of microorganism. The result also showed \up0
\expndtw0\charscalex103 that no interaction between temperature and time. \up0
\expndtw-1\charscalex100 The conclusion of the research indicated that all the \up0
\expndtw-2\charscalex100 experiment have the same quality.
\par\pard\sect\sectd\sbknone \li1702\sb0\sl-230\slmult0\par\pard\li1702\sb9\sl-
230\slmult0\fi0 \up0 \expndtw-2\charscalex100 \ul0\nosupersub\cf8\f9\fs20 Key
words:\ul0\nosupersub\cf9\f10\fs20 Etawa\u8217?s milk goat, sterilize, temperature
and time.\par\pard\ql \li7155\sb102\sl-253\slmult0 \up0 \expndtw-3\charscalex100
\ul0\nosupersub\cf5\f6\fs22 2011 Agripet : Vol (11) No. 1: 29-
31\par\pard\sect\sectd\sbknone\cols2\colno1\colw6133\colsr160\colno2\colw5467\colsr
160\ql \li2909\sb0\sl-253\slmult0 \par\pard\ql \li2909\sb43\sl-253\slmult0 \up0
\expndtw-3\charscalex100 PENDAHULUAN\ul0\super\cf12\f13\fs20 1\par\pard\qj
\li1702\ri166\sb123\sl-252\slmult0\fi719\tx2456 \up0 \expndtw-2\charscalex100
\ul0\nosupersub\cf13\f14\fs22 Susu kambing merupakan susu yang \up0 \expndtw-
1\charscalex100 dihasilkan oleh kambing peranakan Etawah. \up0 \expndtw-
1\charscalex100 Susu kambing memiliki protein terbaik setelah \up0
\expndtw0\charscalex101 telur dan hampir setara dengan ASI (Air Susu \line \up0
\expndtw-3\charscalex100 Ibu). \tab \up0 \expndtw0\charscalex105 Susu merupakan
salah satu bahan\par\pard\qj \li1702\ri168\sb3\sl-252\slmult0 \up0 \expndtw-
1\charscalex100 makanan yang mudah dicerna dan bernilai gizi \up0 \expndtw-
2\charscalex100 tinggi dan sangat dibutuhkan oleh manusia dari \up0
\expndtw0\charscalex100 berbagai umur. Susu juga mempunyai sifat \up0
\expndtw0\charscalex105 yang mudah rusak sehingga sangat cepat \up0 \expndtw-
2\charscalex100 mengalami perubahan rasa, bau, dan warna. \up0
\expndtw0\charscalex103 Dalam keadaan normal, susu hanya bertahan \up0 \expndtw-
3\charscalex100 maksimal \up0 \expndtw0\charscalex105 2 jam setelah pemerahan
tanpa\par\pard\qj \li1702\ri168\sb4\sl-252\slmult0 \up0 \expndtw0\charscalex101
mengalami kerusakan maupun penurunan \up0 \expndtw-3\charscalex100
kualitas.\par\pard\ql \li2421\sb1\sl-251\slmult0\tx3285\tx4595\tx5415 \up0
\expndtw-3\charscalex100 Agar\tab \up0 \expndtw-3\charscalex100 kesegaran\tab
\up0 \expndtw-3\charscalex100 susu\tab \up0 \expndtw-3\charscalex100
dapat\par\pard\ql \li1702\sb2\sl-253\slmult0\tx3321 \up0 \expndtw-3\charscalex100
dipertahankan\tab \up0 \expndtw0\charscalex110 maka harus
dilakukan\par\pard\qj \li1702\ri166\sb0\sl-253\slmult0 \up0 \expndtw0\charscalex100
penanganan pasca panen. Salah satu proses \line \up0 \expndtw0\charscalex104
penanganan yang dapat dilakukan yaitu \line \up0 \expndtw0\charscalex101
melalui sterilisasi susu. Susu sterilisasi dibuat \line \up0
\expndtw0\charscalex100 dari susu cair segar yang diolah menggunakan \line \up0
\expndtw0\charscalex103 pemanasan dengan suhu tinggi dan dalam \line \up0
\expndtw0\charscalex103 waktu yang sangat singkat untuk membunuh \line \up0
\expndtw-2\charscalex100 seluruh mikroba, sehingga memiliki kualitas \line \up0
\expndtw0\charscalex106 yang baik. Kelebihan proses ini tidak \line
\up0 \expndtw0\charscalex104 menghilangkan kandungan nutrisi mikro \line \up0
\expndtw-3\charscalex100 seperti vitamin dan mineral (Manik, 2006).\par\pard\ql
\li1702\sb0\sl-184\slmult0 \par\pard\ql \li1702\sb116\sl-184\slmult0 \up0 \expndtw-
2\charscalex100 \ul0\nosupersub\cf14\f15\fs16 Corresponding author:
yusdarzak@gmail.com\par\pard\ql \li1702\sb0\sl-161\slmult0 \par\pard\ql
\li1702\sb0\sl-161\slmult0 \par\pard\ql \li1702\sb0\sl-161\slmult0 \par\pard\ql
\li1702\sb26\sl-161\slmult0 \up0 \expndtw-1\charscalex100
\ul0\nosupersub\cf1\f2\fs14 Agripet Vol 11, No. 1, April 2011\par\pard\column
\ql \li7014\sb0\sl-253\slmult0 \par\pard\ql \li741\sb39\sl-253\slmult0 \up0
\expndtw-2\charscalex100 \ul0\nosupersub\cf13\f14\fs22 Sterilisasi susu akan
memperpanjang\par\pard\qj \li20\ri1194\sb0\sl-252\slmult0 \up0
\expndtw0\charscalex100 daya simpan, tetapi jika tidak disterilkan pada \line
\up0 \expndtw0\charscalex102 temperatur dan waktu yang tepat akan terjadi \line
\up0 \expndtw-2\charscalex100 kerusakan nutrisi yang terkandung dalam susu.
\line \up0 \expndtw0\charscalex105 Sesuai dengan pendapat Amaditis \up0
\expndtw-3\charscalex100 (2002)\par\pard\qj \li20\ri1194\sb4\sl-
252\slmult0\tx1259\tx2169 \up0 \expndtw0\charscalex108 bahwa pemanasan dengan
suhu tinggi \line \up0 \expndtw-3\charscalex100 bertujuan \tab \up0 \expndtw-
3\charscalex100 untuk \tab \up0 \expndtw0\charscalex103 membunuh
seluruh\par\pard\ql \li20\sb1\sl-252\slmult0\tx1697 \up0 \expndtw-3\charscalex100
mikroorganisme\tab \up0 \expndtw0\charscalex102 (baik pembusuk
maupun\par\pard\qj \li20\ri1193\sb3\sl-251\slmult0\tx986 \up0
\expndtw0\charscalex102 patogen) dan spora. Waktu pemanasan yang \line \up0
\expndtw-3\charscalex100 singkat \tab \up0 \expndtw0\charscalex104 dimaksudkan
untuk mencegah\par\pard\qj \li20\ri1191\sb4\sl-252\slmult0 \up0 \expndtw-
1\charscalex100 kerusakan nilai gizi susu serta mendapatkan \line \up0
\expndtw-1\charscalex100 warna, aroma dan rasa yang sama dengan susu \line \up0
\expndtw0\charscalex102 segar. Kandungan nutrisi susu sterilisasi \line
\up0 \expndtw0\charscalex106 menyerupai susu segar dan susu formula \line \up0
\expndtw0\charscalex102 bubuk. Susu yang telah mengalami proses \line \up0
\expndtw0\charscalex100 sterilisasi dapat disimpan dalam suhu ruangan \line \up0
\expndtw-3\charscalex100 (Rahayu, 2010).\par\pard\qj \li20\ri1195\sb0\sl-
253\slmult0\fi720 \up0 \expndtw0\charscalex101 Untuk melihat perubahan yang terjadi
\up0 \expndtw0\charscalex100 pada proses sterilisasi susu telah dilakukan \up0
\expndtw0\charscalex104 penelitian tentang analisis kualitas susu \up0
\expndtw-1\charscalex100 kambing Peranakan Etawah, ditinjau dari suhu \up0
\expndtw-3\charscalex100 dan waktu sterilisasi yang berbeda.\par\pard\ql
3\charscalex100 \ul0\nosupersub\cf5\f6\fs22 METODE PENELITIAN\par\pard\qj
\li20\ri1194\sb122\sl-252\slmult0\fi720 \up0 \expndtw0\charscalex104
\ul0\nosupersub\cf13\f14\fs22 Penelitian ini telah dilakukan di \line
\up0 \expndtw0\charscalex103 Laboratorium Pengolahan Susu, Fakultas \line
\up0 \expndtw-2\charscalex100 Pertanian Universitas Syiah Kuala. Parameter
\line \up0 \expndtw0\charscalex102 yang diamati adalah analisa kimia terdiri
dari\par\pard\ql \li10252\sb0\sl-276\slmult0 \par\pard\ql \li10252\sb0\sl-
276\slmult0 \par\pard\ql \li10252\sb0\sl-276\slmult0 \par\pard\ql \li10252\sb0\sl-
276\slmult0 \par\pard\ql \li3979\sb70\sl-276\slmult0 \up0 \expndtw-
3\charscalex100 \ul0\nosupersub\cf2\f3\fs24 29
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{\bkmkend
Pg2}\par\pard\sect\sectd\sbknone\cols2\colno1\colw6133\colsr160\colno2\colw5467\col
sr160\ql \li1702\sb0\sl-253\slmult0 \par\pard\ql \li1702\sb0\sl-253\slmult0
\par\pard\ql \li1702\sb0\sl-253\slmult0 \par\pard\ql \li1702\sb0\sl-253\slmult0
\par\pard\ql \li1702\sb0\sl-253\slmult0 \par\pard\ql \li1702\sb178\sl-
253\slmult0 \up0 \expndtw0\charscalex101 \ul0\nosupersub\cf13\f14\fs22 analisa
kadar protein dengan menggunakan\par\pard\qj \li1702\ri166\sb0\sl-253\slmult0
\up0 \expndtw-2\charscalex100 metode formol, analisa kadar lemak dengan
\line \up0 \expndtw0\charscalex102 menggunakan metode Gerber dan analisa pH
\line \up0 \expndtw0\charscalex102 dengan menggunakan pH meter. Analisa
\line \up0 \expndtw0\charscalex100 mikrobiologi dengan metode hitungan cawan, \line
\up0 \expndtw-2\charscalex100 yaitu menghitung populasi bakteri berdasarkan
\line \up0 \expndtw-1\charscalex100 jumlah koloni. Rancangan percobaan
yang \line \up0 \expndtw0\charscalex107 digunakan dalam penelitian ini
adalah \line \up0 \expndtw0\charscalex106 Rancangan Acak Lengkap Pola Faktorial
\line \up0 \expndtw0\charscalex101 dengan menggunakan 2 faktor yaitu Faktor A \line
\up0 \expndtw0\charscalex102 adalah suhu sterilisasi yaitu suhu
110\ul0\super\cf1\f2\fs20 o\ul0\nosupersub\cf13\f14\fs22 C (a\ul0\sub\cf1\f2\fs21
1\ul0\nosupersub\cf13\f14\fs22 ) \line \up0 \expndtw0\charscalex100 dan
120\ul0\super\cf1\f2\fs20 o\ul0\nosupersub\cf13\f14\fs22 C (a\ul0\sub\cf1\f2\fs21 2
\ul0\nosupersub\cf13\f14\fs22 ) dan factor B : waktu sterilisasi\par\pard\column
\ql \li6293\sb0\sl-253\slmult0 \par\pard\ql \li6293\sb0\sl-253\slmult0 \par\pard\ql
\li6293\sb0\sl-253\slmult0 \par\pard\ql \li6293\sb0\sl-253\slmult0 \par\pard\ql
\li6293\sb0\sl-253\slmult0 \par\pard\ql \li20\sb178\sl-253\slmult0 \up0
\expndtw0\charscalex104 (1992) mempunyai kadar protein minimal\par\pard\ql
\li20\sb1\sl-251\slmult0 \up0 \expndtw-3\charscalex100 3,2%.\par\pard\ql
3\charscalex100 \ul0\nosupersub\cf5\f6\fs22 Kadar Lemak\par\pard\qj
\li20\ri1193\sb0\sl-253\slmult0\fi720 \up0 \expndtw-1\charscalex100
\ul0\nosupersub\cf13\f14\fs22 Kadar lemak susu dengan suhu dan \line \up0
\expndtw0\charscalex101 waktu sterilisasi yang berbeda berkisar antara \line
\up0 \expndtw-1\charscalex100 2,20 - 4,50% dengan rata - rata sebesar
3,32%.\par\pard\ql \li6293\sb0\sl-230\slmult0 \par\pard\ql \li20\sb17\sl-
230\slmult0 \up0 \expndtw0\charscalex101 \ul0\nosupersub\cf9\f10\fs20 Tabel 2.
Rataan Kadar Lemak Susu Kambing\par\pard\ql \li729\sb0\sl-230\slmult0
\up0 \expndtw0\charscalex100 Peranakan Etawah yang Disterilkan
Pada\par\pard\ql \li729\sb1\sl-230\slmult0 \up0 \expndtw-2\charscalex100 Suhu dan
Waktu yang Berbeda (%)\par\pard\ql \li2006\sb46\sl-184\slmult0 \up0 \expndtw-
2\charscalex100 \ul0\nosupersub\cf7\f8\fs16 Waktu\par\pard\ql \li422\sb6\sl-
184\slmult0\tx2440\tx3523 \up0 \expndtw-2\charscalex100 Suhu\tab \up0 \expndtw-
2\charscalex100 b2( 6 detik\tab \up0 \expndtw-2\charscalex100 Rataan
\par\pard\sect\sectd\sbknone \li1702\sb0\sl-198\slmult0\fi0\tx7602\tx9030 \up0
\expndtw-1\charscalex100 \ul0\nosupersub\cf13\f14\fs22 yaitu 3 detik
(b\ul0\sub\cf1\f2\fs21 1\ul0\nosupersub\cf13\f14\fs22 ) dan 6 detik
(b\ul0\sub\cf1\f2\fs21 2\ul0\nosupersub\cf13\f14\fs22 ). Apabila\tab \up0
\expndtw-1\charscalex100 \ul0\nosupersub\cf7\f8\fs16 b1( 3 detik )\tab \dn3
\expndtw-1\charscalex100 )\par\pard\sect\sectd\sbknone \li1702\sb1\sl-
201\slmult0\fi0\tx6401\tx7854\tx8917\tx9873 \up0 \expndtw-1\charscalex100
\ul0\nosupersub\cf13\f14\fs22 terdapat perbedaan antar perlakuan dialkukan\tab \dn2
\expndtw0\charscalex100 \ul0\nosupersub\cf7\f8\fs16 a1(110\ul0\super\cf18\f19\fs15
0\ul0\nosupersub\cf7\f8\fs16 C)\tab \dn2 \expndtw-1\charscalex100 3,65\tab \dn2
\expndtw-1\charscalex100 3,48\tab \dn2 \expndtw-1\charscalex100
3,57\par\pard\sect\sectd\sbknone \li1702\sb42\sl-
212\slmult0\fi0\tx6401\tx7854\tx8917\tx9873 \dn4 \expndtw-1\charscalex100
\ul0\nosupersub\cf13\f14\fs22 uji lanjut yaitu Uji Jarak Berganda
Duncan\tab \up0 \expndtw0\charscalex100 \ul0\nosupersub\cf7\f8\fs16 a2(120
\ul0\super\cf18\f19\fs15 0\ul0\nosupersub\cf7\f8\fs16 C)\tab \up0 \expndtw-
1\charscalex100 3,25\tab \up0 \expndtw-1\charscalex100 2,90\tab \up0 \expndtw-
1\charscalex100 2,08\par\pard\sect\sectd\sbknone \li1702\sb54\sl-
198\slmult0\fi0\tx6401\tx7854\tx8917\tx9873 \dn4 \expndtw-1\charscalex100
\ul0\nosupersub\cf13\f14\fs22 (Steel \ul0\nosupersub\cf16\f17\fs22 et
al.,\ul0\nosupersub\cf13\f14\fs22 1991).\tab \up0 \expndtw-1\charscalex100
\ul0\nosupersub\cf7\f8\fs16 Rataan\tab \up0 \expndtw-1\charscalex100 3,45\tab
\up0 \expndtw-1\charscalex100 3,19\tab \up0 \expndtw-1\charscalex100
3,32\par\pard\sect\sectd\sbknone\cols2\colno1\colw6133\colsr160\colno2\colw5467\col
\up0 \expndtw-3\charscalex100 \ul0\nosupersub\cf5\f6\fs22 HASIL DAN
PEMBAHASAN\par\pard\ql \li1702\sb119\sl-253\slmult0 \up0 \expndtw-3\charscalex100
Kadar Protein\par\pard\qj \li1702\ri169\sb0\sl-253\slmult0\fi719 \up0
\expndtw0\charscalex100 \ul0\nosupersub\cf13\f14\fs22 Kadar protein susu yang
disterilkan \line \up0 \expndtw0\charscalex106 pada waktu dan suhu yang berbeda
berkisar \line \up0 \expndtw-2\charscalex100 antara 4,13 - 5,33% dengan rata-rata
4,73%.\par\pard\ql \li1702\sb0\sl-230\slmult0 \par\pard\ql \li1702\sb17\sl-
Rataan Kadar Protein Susu Kambing\par\pard\ql \li2410\sb1\sl-230\slmult0
Pada\par\pard\ql \li2410\sb0\sl-230\slmult0 \up0 \expndtw-2\charscalex100 Suhu dan
Waktu yang Berbeda (%)\par\pard\ql \li3612\sb65\sl-184\slmult0 \up0 \expndtw-
2\charscalex100 \ul0\nosupersub\cf7\f8\fs16 Waktu\par\pard\column \ql
\li741\sb223\sl-253\slmult0 \up0 \expndtw0\charscalex101
\ul0\nosupersub\cf13\f14\fs22 Hasil analisa ragam menunjukkan\par\pard\qj
\li20\ri1191\sb2\sl-252\slmult0 \up0 \expndtw0\charscalex102 bahwa persentase
kualitas susu kambing \up0 \expndtw0\charscalex107 dengan menggunakan suhu
dan waktu \up0 \expndtw0\charscalex103 sterilisasi yang berbeda tidak
berpengaruh \up0 \expndtw-3\charscalex100 nyata \up0 \expndtw0\charscalex102
(P>0,05) terhadap kadar lemak susu\par\pard\qj \li20\ri1192\sb4\sl-
252\slmult0 \up0 \expndtw0\charscalex101 kambing peranakan Etawah dan juga
tidak \line \up0 \expndtw0\charscalex101 terdapat interaksi antara keduanya.
Hal ini \line \up0 \expndtw0\charscalex106 menunjukkan bahwa kadar lemak
susu \line \up0 \expndtw0\charscalex102 kambing peranakan Etawah kualitasnya
tidak \line \up0 \expndtw0\charscalex102 berbeda bila disterilkan pada suhu
110\ul0\super\cf1\f2\fs20 0\ul0\nosupersub\cf13\f14\fs22 C
dan\par\pard\sect\sectd\sbknone\cols4\colno1\colw6133\colsr160\colno2\colw2103\cols
r60\colno3\colw1245\colsr60\colno4\colw2019\colsr160\ql \li2102\sb0\sl-
144\slmult0\tx5127 \up0 \expndtw-2\charscalex100 \ul0\nosupersub\cf7\f8\fs16
Suhu\tab \up0 \expndtw-2\charscalex100 Rataan\par\pard\column \ql \li20\sb0\sl-
198\slmult0 \up0 \expndtw0\charscalex100 \ul0\nosupersub\cf13\f14\fs22
120\ul0\super\cf1\f2\fs20 0\ul0\nosupersub\cf13\f14\fs22 C dengan
waktu\par\pard\column \ql \li20\sb0\sl-198\slmult0 \up0 \expndtw0\charscalex102 3
detik dan\par\pard\column \ql \li20\sb0\sl-198\slmult0 \up0
\expndtw0\charscalex101 6
detik.\par\pard\sect\sectd\sbknone\cols2\colno1\colw6133\colsr160\colno2\colw5467\c
olsr160\ql \li2935\sb0\sl-144\slmult0 \up0 \expndtw0\charscalex102
\ul0\nosupersub\cf7\f8\fs16 b1( 3 detik ) b2( 6 detik )\par\pard\ql
\li1810\sb0\sl-144\slmult0\tx3185\tx4179\tx5208 \up0 \expndtw-2\charscalex100
a1(110\ul0\super\cf18\f19\fs15 0\ul0\nosupersub\cf7\f8\fs16 C)\tab \up0 \expndtw-
2\charscalex100 4,73\par\pard\ql \li1810\sb52\sl-
184\slmult0\tx3185\tx4179\tx5208 \up0 \expndtw-2\charscalex100 a2(120
\ul0\super\cf18\f19\fs15 0\ul0\nosupersub\cf7\f8\fs16 C)\tab \up0 \expndtw-
2\charscalex100 4,72\par\pard\ql \li1810\sb78\sl-
184\slmult0\tx3185\tx4179\tx5208 \up0 \expndtw-2\charscalex100 Rataan\tab \up0
\expndtw-2\charscalex100 5,20\tab \up0 \expndtw-2\charscalex100 4,25\tab \up0
\expndtw-2\charscalex100 4,73\par\pard\qj \li2421\sb0\sl-252\slmult0
\par\pard\qj \li1702\ri166\sb55\sl-252\slmult0\fi719\tx3530\tx5101 \up0
\expndtw0\charscalex101 \ul0\nosupersub\cf13\f14\fs22 Hasil analisa ragam
menunjukkan \line \up0 \expndtw-2\charscalex100 bahwa suhu dan waktu sterilisasi
yang berbeda \line \up0 \expndtw0\charscalex100 tidak berpengaruh nyata (P >
0,05) terhadap \line \up0 \expndtw-1\charscalex100 kadar protein susu kambing
peranakan Etawah \line \up0 \expndtw0\charscalex105 (PE) dan juga tidak terdapat
interaksi antara \line \up0 \expndtw-1\charscalex100 keduanya. Hal ini
menunjukkan bahwa kadar \line \up0 \expndtw0\charscalex100 protein susu kambing
peranakan Etawah yang \line \up0 \expndtw-3\charscalex100 disterilkan pada suhu
110\ul0\super\cf1\f2\fs20 0\ul0\nosupersub\cf13\f14\fs22 C dan
120\ul0\super\cf1\f2\fs20 0\ul0\nosupersub\cf13\f14\fs22 C dengan \line \up0
\expndtw0\charscalex101 waktu sterilisasi \tab \up0 \expndtw0\charscalex108 3
detik dan \tab \up0 \expndtw0\charscalex106 6 detik\par\pard\qj
\li1702\ri168\sb1\sl-252\slmult0\tx3821 \up0 \expndtw0\charscalex103 mempunyai
kadar protein yang sama atau \up0 \expndtw-3\charscalex100 mempunyai kualitas
yang sama. Namun Tabel \up0 \expndtw0\charscalex100 1 menunjukkan bahwa terdapat
kecendrungan \up0 \expndtw-1\charscalex100 semakin
rendah suhu sterilisasi semakin tinggi \up0 \expndtw0\charscalex108 kadar
protein susu sterilisasi kambing \line \up0 \expndtw0\charscalex101 peranakan
etawah. \tab \up0 \expndtw0\charscalex104 Kadar protein dalam\par\pard\qj
\li1702\ri169\sb4\sl-252\slmult0 \up0 \expndtw-1\charscalex100 penelitian ini
telah memenuhi standar mutu \line \up0 \expndtw-2\charscalex100 susu sterilisasi
yang telah ditetapkan oleh SNI\par\pard\column \ql \li20\sb1\sl-201\slmult0
\up0 \expndtw0\charscalex103 Namun suhu sterilisasi \up0 \expndtw0\charscalex105
waktu\par\pard\ql \li20\sb9\sl-252\slmult0 \up0 \expndtw-3\charscalex100 strelisasi
\up0 \expndtw-1\charscalex100 3 detik menunjukkan kadar lemak\par\pard\qj
\li20\ri1191\sb2\sl-253\slmult0 \up0 \expndtw0\charscalex100 yang cenderung
tinggi. Kadar lemak susu \line \up0 \expndtw0\charscalex102 kambing peranakan
Etawah yang disterilisasi \line \up0 \expndtw0\charscalex102 pada waktu 3 dan 6
detik dengan suhu 110\ul0\super\cf1\f2\fs20 0\ul0\nosupersub\cf13\f14\fs22 C
\line \up0 \expndtw0\charscalex102 dan120\ul0\super\cf1\f2\fs20
0\ul0\nosupersub\cf13\f14\fs22 C mempunyai kualitas diatas batas \line \up0
\expndtw0\charscalex100 kadar lemak menurut SNI (1992). Kandungan \line \up0
\expndtw-2\charscalex100 lemak dalam susu dapat berpengaruh dalam \line
\up0 \expndtw0\charscalex103 pembentukan asam lemak dan pada akhirnya \line \up0
\expndtw-2\charscalex100 akan menciptakan citarasa yang khas (Legowo, \line \up0
\expndtw-1\charscalex100 2002). Ditambahkan oleh Soeparno (1992) \line
\up0 \expndtw0\charscalex100 asam lemak tersebut termasuk golongan asam \line
\up0 \expndtw-1\charscalex100 lemak mudah larut, sehingga berperan penting \line
\up0 \expndtw0\charscalex100 dalam pembentukan citarasa produk olahan \line
\up0 \expndtw-3\charscalex100 susu.\par\pard\ql \li6293\sb0\sl-253\slmult0
\ul0\nosupersub\cf5\f6\fs22 Derajat Keasaman (pH)\par\pard\qj \li20\ri1194\sb0\sl-
253\slmult0\fi720 \up0 \expndtw0\charscalex105 \ul0\nosupersub\cf13\f14\fs22 Nilai
pH susu kambing peranakan \up0 \expndtw-3\charscalex100 Etawah berbagai
perlakuan berkisar antara 6,09 \up0 \expndtw-3\charscalex100 - 6,36 dengan rata-
rata 6,26. \par\pard\sect\sectd\sbknone \ql \li1702\sb0\sl-161\slmult0
\ul0\nosupersub\cf1\f2\fs14 Analisa Kualitas Susu Kambing Peranakan Etawah yang
Disterilkan pada Suhu dan Waktu yang Berbeda (Dr. Ir. Yusdar Zakaria, M.Sc.
\ul0\nosupersub\cf15\f16\fs14 et al.\ul0\nosupersub\cf1\f2\fs14 ) \par\pard\ql
\ul0\nosupersub\cf2\f3\fs24 30
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086a3f685ff00e7475fb13f08be2cfc3bf8f3f0bbc01f1a7e12789ed3c69f0c3e29784b43f1d780bc5b
636da859da788bc29e24b08753d175682cf56b3d3f54b44bdb2b88a6fb2ea561677d6ccc61bbb582749
22500fcc5ff008703ff00c11b7fe91edf003ff051aeff00f2fa8ff8703ffc11b7fe91edf003ff00051a
efff002fabf5fe8a00fc80ff008703ff00c11b7fe91edf003ff051aeff00f2fa8ff8703ffc11b7fe91e
df003ff00051aefff002fabf5fe8a00fc80ff008703ff00c11b7fe91edf003ff051aeff00f2fabd1fe1
17fc1193fe096bf013e25f837e31fc1ffd893e09f80be277c3dd661f10f82bc65a2e8faa7f6b786f5cb
78e58adb55d35af356bab78ef6d96691ade7781da094acd0949a38e45fd38a2800a28a2800a28a2800a
28a2800a28a2800a28a2800a28a2800a28a2800
00a28a2800a2be63fdad3e2c7ed13f06be1547e2ffd987f650d4ff6caf898fe28d1f486f843a57c69f8
65f01a787c397b6da94daaf8ba5f1d7c58b8b7f0c183459ad2c2d1b4587cdd5b5097558a4b48becf697
92c5f99bff0f02ff82ccffd2bf7e30ffc59d7ec45ff00c9b401fb9d457e18ff00c3c0bfe0b33ff4afdf
8c3ff1675fb117ff0026d1ff000f02ff0082ccff00d2bf7e30ff00c59d7ec45ffc9b401fb9d457e18ff
c3c0bfe0b33ff004afdf8c3ff001675fb117ff26d1ff0f02ff82ccffd2bf7e30ffc59d7ec45ff00c9b4
01fb9d457e18ff00c3c0bfe0b33ff4afdf8c3ff1675fb117ff0026d1ff000f02ff0082ccff00d2bf7e3
0ff00c59d7ec45ffc9b401fb9d457e18ffc3c0bfe0b33ff004afdf8c3ff001675fb117ff26d34ff00c1
40bfe0b39b936ffc1bf3e2c31fcde616ff00829efec48b22f1f279682e1d2404e43ef96228305448490
a01fba1457e18ff00c3c0bfe0b33ff4afdf8c3ff1675fb117ff0026d1ff000f02ff0082ccff00d2bf7e
30ff00c59d7ec45ffc9b401fb9d457e18ffc3c0bfe0b33ff004afdf8c3ff001675fb117ff26d1ff0f02
ff82ccffd2bf7e30ffc59d7ec45ff00c9b401fb9d457e18ff00c3c0bfe0b33ff4afdf8c3ff1675fb117
ff0026d1ff000f02ff0082ccff00d2bf7e30ff00c59d7ec45ffc9b401fb9d457e18ffc3c0bfe0b33ff0
04afdf8c3ff001675fb117ff26d347fc140bfe0b39b9f77fc1bf3e2d09f2f96cbff00053dfd8919db8f
9fcc4370ab1e0e026d925dc325b611b4807ee8515f863ff0f02ff82ccffd2bf7e30ffc59d7ec45ff00c
9b47fc3c0bfe0b33ff4afdf8c3ff1675fb117ff0026d007ee7515f863ff000f02ff0082ccff00d2bf7e
30ff00c59d7ec45ffc9b47fc3c0bfe0b33ff004afdf8c3ff001675fb117ff26d007ee7515f863ff0f02
ff82ccffd2bf7e30ffc59d7ec45ff00c9b47fc3c0bfe0b33ff4afdf8c3ff1675fb117ff0026d007ee75
15f863ff000f02ff0082ccff00d2bf7e30ff00c59d7ec45ffc9b4c8ffe0a05ff00059c2a0cbff06fcf8
b51f272b1ff00c14f7f6249100dc76e1dae21624ae0b0f2c05625417003b007ee8d15f863ff000f02ff
0082ccff00d2bf7e30ff00c59d7ec45ffc9b47fc3c0bfe0b33ff004afdf8c3ff001675fb117ff26d007
ee7515f863ff0f02ff82ccffd2bf7e30ffc59d7ec45ff00c9b47fc3c0bfe0b33ff4afdf8c3ff1675fb1
17ff0026d007ee7515f863ff000f02ff0082ccff00d2bf7e30ff00c59d7ec45ffc9b5eb7f023f6d0ff0
082a3fc41f8bbe04f05fc6aff00822ff8a7f67bf859e21d67ec1e34f8d173fb7dfec97f14adfe1ee946
ceea65d767f87fe09be1e2bf14442f22b5b3934fd083dfaadd1ba8e3956dde3700fd73a28a2800a28a2
a28a2800a28a2800a28a2800a28a2800a28a280337596d61747d55bc3d169b3ebeba6df36870eb33dd5
ae8f36b02d653a645aadcd8dbde5edbe9b25e8812fa7b3b4baba86d4cb25bdbcf2aa44df925ff00091f
fc17d3fe88dffc1203ff001257f6cfff00e84fafd7fa2803f203fe123ff82fa7fd11bff82407fe24afe
d9fff00d09f47fc247ff05f4ffa237ff0480ffc495fdb3fff00a13ebf5fe8a00fc80ff848ff00e0be9f
f446ff00e0901ff892bfb67fff00427d1ff091ff00c17d3fe88dff00c1203ff1257f6cff00fe84fafd7
fa2803f203fe123ff0082fa7fd11bff0082407fe24afed9ff00fd09f47fc247ff0005f4ff00a237ff00
0480ff00c495fdb3ff00fa13ebf5fe8a00fc80ff00848ffe0be9ff00446ffe0901ff00892bfb67ff00f
427d1ff00091ffc17d3fe88dffc1203ff001257f6cfff00e84fafd7fa2803f203fe123ff82fa7fd11bf
f82407fe24afed9fff00d09f47fc247ff05f4ffa237ff0480ffc495fdb3fff00a13ebf5fe8a00fc80ff
848ff00e0be9ff446ff00e0901ff892bfb67fff00427d4f6be23ff82f5fda6dfedbf06bfe090e6cfcf8
7ed62d7f697fdb316e4db798be78b7697f64d6884e62dfe49955a3126d2e0ae457ebc51400514514005
14514005145140051451400514514005145140051451400514514005145140051451400514514005145
1400515f297ed51f053f689f8d1a3f846c7f679fdb3bc7bfb1beaba16a7a9ddf8935bf037c1df809f18
5fc71a7dedadb4363a56a5a7fc75f01f8decf454d1ee6096eed2f3c38ba65cdc9bcb88351379125a0b6
f8b7fe184ffe0a63ff0049c6f8ff00ff008845ff0004f7ff00e70b401faff457e407fc309ffc14c7fe9
38df1ff00ff00108bfe09efff00ce168ff8613ff8298ffd271be3ff00fe2117fc13dfff009c2d007ebf
d15f901ff0c27ff0531ffa4e37c7ff00fc422ff827bfff00385a3fe184ff00e0a63ff49c6f8fff00f88
45ff04f7ffe70b401faff00457e407fc309ff00c14c7fe938df1fff00f108bfe09eff00fce168ff0086
13ff008298ff00d271be3fff00e2117fc13dff00f9c2d007ebfd15f901ff000c27ff000531ff00a4e37
c7fff00c422ff00827bff00f385aa07f60fff0082a2ff0069a4a3fe0ba5f1c068c2c258e4b03fb08ffc
13fcea6fa99b885a1bc4d5c7c195b58ec23b559e1974e6d124b89ae2486e535582381ed2e003f63a8af
c80ff008613ff008298ff00d271be3fff00e2117fc13dff00f9c2d1ff000c27ff000531ff00a4e37c7f
ff00c422ff00827bff00f385a00fd7fa2bf203fe184ffe0a63ff0049c6f8ff00ff008845ff0004f7ff0
0e70b47fc309ffc14c7fe938df1ff00ff00108bfe09efff00ce16803f5fe8afc80ff8613ff8298ffd27
1be3ff00fe2117fc13dfff009c2d1ff0c27ff0531ffa4e37c7ff00fc422ff827bfff00385a00fd7fa2b
f203fe184ff00e0a63ff49c6f8fff00f8845ff04f7ffe70b546cff60fff0082a224ba836a1ff05d2f8e
37304979bf4a8ecff611ff00827fd8cb65a7fd9ad93ecba84d3fc19d45353bcfb62ddcff006fb683498
3ecd3db5a7f6779b6b2dede007ec6d15f901ff0c27ff0531ffa4e37c7ff00fc422ff827bfff00385a3f
e184ff00e0a63ff49c6f8fff00f8845ff04f7ffe70b401faff00457e407fc309ff00c14c7fe938df1ff
f00f108bfe09eff00fce168ff008613ff008298ff00d271be3fff00e2117fc13dff00f9c2d007ebfd15
f901ff000c27ff000531ff00a4e37c7fff00c422ff00827bff00f385a3fe184ffe0a63ff0049c6f8ff0
0ff008845ff0004f7ff00e70b401faff457e3f3fec27ff053428c23ff0082e47c7d572ac119ff00620f
f827c3a2be0ed6645f80f1975070594488580203a93b855d3bf610ff0082a14561691eadff0005d0f8e
77ba9a5bc4b7f77a77ec27ff04fed2ec2e6e828134d69a75cfc16d5ee2cade47cb456d36a9a8490a908
f773905c807ec5d15f901ff0c27ff0531ffa4e37c7ff00fc422ff827bfff00385a3fe184ff00e0a63ff
49c6f8fff00f8845ff04f7ffe70b401faff00457e407fc309ff00c14c7fe938df1fff00f108bfe09eff
00fce168ff008613ff008298ff00d271be3fff00e2117fc13dff00f9c2d007ebfd15f901ff000c27ff0
00531ff00a4e37c7fff00c422ff00827bff00f385af49f83ffb1ffedede05f899e0ef177c4eff0082b8
fc6af8e1e02d03574bff0013fc25d73f64efd89bc0da478ef4e482643a1ea3e2df00fc18d17c67a1da4
b3bc33cd79e1cd5b4ed4f6c06182f2012b48003f4da8a28a0028a28a0028a28a002992090c720899125
28c2279236963490a908d244b242d222b60b46b2c4cea0a891090c1f45007e41c9fb2b7fc1645a4764f
f0082bbfecff1233b32c6bff04b1d1196352c4aa2b3fed9acec1010a0bb331032cc4e4d33fe1953fe0b
25ff00497af801ff008ab0d0bffa32ebf5fe8a00fc80ff008654ff0082c97fd25ebe007fe2ac342ffe8
cba3fe1953fe0b25ff497af801ff8ab0d0bff00a32ebf5fe8a00fc80ff8654ff82c97fd25ebe007fe2a
c342ff00e8cba3fe1953fe0b25ff00497af801ff008ab0d0bffa32ebf5fe8a00fc80ff008654ff0082c
97fd25ebe007fe2ac342ffe8cba3fe1953fe0b25ff497af801ff8ab0d0bff00a32ebf5fe8a00fc80ff8
654ff82c97fd25ebe007fe2ac342ff00e8cba3fe1953fe0b25ff00497af801ff008ab0d0bffa32ebf5f
e8a00fc80ff008654ff0082c97fd25ebe007fe2ac342ffe8cba3fe1953fe0b25ff497af801ff8ab0d0b
ff00a32ebf5fe8a00fc80ff8654ff82c97fd25ebe007fe2ac342ff00e8cba3fe1953fe0b25ff00497af
801ff008ab0d0bffa32ebf5fe8a00fc80ff008654ff0082c97fd25ebe007fe2ac342ffe8cba3fe1953f
e0b25ff497af801ff8ab0d0bff00a32ebf5fe8a00fc80ff8654ff82c97fd25ebe007fe2ac342ff00e8c
ba3fe1953fe0b25ff00497af801ff008ab0d0bffa32ebf5fe8a00fc80ff008654ff0082c97fd25ebe00
7fe2ac342ffe8cba3fe1953fe0b25ff497af801ff8ab0d0bff00a32ebf5fe8a00fc80ff8654ff82c97f
d25ebe007fe2ac342ff00e8cba3fe1953fe0b25ff00497af801ff008ab0d0bffa32ebf5fe8a00fc80ff
008654ff0082c97fd25ebe007fe2ac342ffe8cba3fe1953fe0b25ff497af801ff8ab0d0bff00a32ebf5
fe8a00fc80ff8654ff82c97fd25ebe007fe2ac342ff00e8cbafbdff00665f027ed25f0efe1e5ee81fb5
27ed09e0bfda5fe22bf8a352d434ef887e06f80b1feceba6daf84ae34fd222d37c337de0683e28fc59b
6d4354d3754b7d6ef64f13dbebfa625fd86a9a7e9afa0c13e8f36a9abfd114500145145001451450014
51450014514500145145001451450014514500145145001451450014514500145145001451450014514
50014514500145145001451450014514500145145001451450014514500145145001451450014514500
145145001451450014514500145145001451450014514500145145001451450014c9159e3911647859d
195658c46648999481246258e588ba121944b149196003c6eb952fa2803f20e4ff8251fc46924790ffc
1613fe0af8a5dd9cac7f1a7f6578d14b31621113f6370a8833854501546000000299ff000ea0f88bff0
04985ff0082bfff00e1ebfd967ffa0e2bf5fe8a00fc80ff0087507c45ff00a4c2ff00c15fff00f0f5fe
cb3ffd07147fc3a83e22ff00d2617fe0afff00f87aff00659ffe838afd7fa2803e00fd9aff00616f197
eceff0011cfc41d63fe0a0ffb7ffed2760fe1fd534097e1afed29f10be0478bbe1c48da94b65345ae8d
3bc0dfb39fc37f125bf8834a92c57fb2efecfc536d14715cdedb5ddade5b5d4b09fbfe8a2800a28a280
800a28a2800a28a2800a28a2800a28a2800a28a
00a28a2800a28a2800a28a2800a28a2803ffd9}}}}}\pard\sb0\sl-240{\bkmkstart Pg3}
{\bkmkend
Pg3}\par\pard\sect\sectd\sbknone\cols2\colno1\colw6133\colsr160\colno2\colw5467\col
\ul0\nosupersub\cf9\f10\fs20 Tabel 5. Rataan Nilai pH Susu Kambing
Peranakan\par\pard\ql \li2410\sb0\sl-230\slmult0 \up0 \expndtw-2\charscalex100
Etawah yang Disterilkan Pada Suhu dan\par\pard\ql \li2410\sb0\sl-
228\slmult0 \up0 \expndtw-2\charscalex100 Waktu yang Berbeda\par\pard\ql
\ul0\nosupersub\cf7\f8\fs16 Waktu\par\pard\column \ql \li6293\sb0\sl-253\slmult0
\par\pard\ql \li20\sb178\sl-253\slmult0\tx1251\tx2664 \up0 \expndtw-3\charscalex100
\ul0\nosupersub\cf13\f14\fs22 kesehatan\tab \up0 \expndtw-3\charscalex100
masyarakat.\tab \up0 \expndtw0\charscalex106 Disamping itu\par\pard\qj
\li20\ri1192\sb0\sl-253\slmult0 \up0 \expndtw0\charscalex106 penanganan susu yang
tidak benar dapat \line \up0 \expndtw0\charscalex107 menyebabkan daya simpan
susu menjadi \line \up0 \expndtw0\charscalex100 singkat. Sesuai dengan
pendapat
Amaditis\par\pard\sect\sectd\sbknone\cols4\colno1\colw2806\colsr160\colno2\colw2044
\colsr160\colno3\colw983\colsr160\colno4\colw5467\colsr160\ql \li2114\sb0\sl-
144\slmult0 \up0 \expndtw-2\charscalex100 \ul0\nosupersub\cf7\f8\fs16
Suhu\par\pard\ql \li1810\sb78\sl-184\slmult0 \up0 \expndtw-2\charscalex100
a1(110\ul0\super\cf18\f19\fs15 0\ul0\nosupersub\cf7\f8\fs16 C)\par\pard\ql
\li1810\sb68\sl-184\slmult0 \up0 \expndtw-2\charscalex100 a2(120
\ul0\super\cf18\f19\fs15 0\ul0\nosupersub\cf7\f8\fs16 C)\par\pard\ql
\li1810\sb70\sl-184\slmult0 \up0 \expndtw-2\charscalex100 Rataan\par\pard\column
\ql \li20\sb1\sl-148\slmult0 \up0 \expndtw0\charscalex100 b1( 3 detik ) b2( 6
detik )\par\pard\ql \li275\sb73\sl-184\slmult0\tx1291 \up0 \expndtw-2\charscalex100
6,35\tab \up0 \expndtw-2\charscalex100 6,33\par\pard\ql \li275\sb68\sl-
184\slmult0\tx1291 \up0 \expndtw-2\charscalex100 6,24\tab \up0 \expndtw-
2\charscalex100 6,11\par\pard\ql \li275\sb70\sl-184\slmult0\tx1291 \up0 \expndtw-
2\charscalex100 6,29\tab \up0 \expndtw-2\charscalex100 6,22\par\pard\column \ql
\li21\sb0\sl-144\slmult0 \up0 \expndtw-2\charscalex100 Rataan\par\pard\ql
\li102\sb78\sl-184\slmult0 \up0 \expndtw-2\charscalex100 6,34\par\pard\ql
\li102\sb68\sl-184\slmult0 \up0 \expndtw-2\charscalex100 6,18\par\pard\ql
\li102\sb70\sl-184\slmult0 \up0 \expndtw-2\charscalex100 6,26\par\pard\column
\ql \li20\sb1\sl-250\slmult0 \up0 \expndtw-1\charscalex100
\ul0\nosupersub\cf13\f14\fs22 (2002) bahwa pemanasan dengan suhu
tinggi\par\pard\ql \li20\sb3\sl-253\slmult0\tx1265\tx2175 \up0 \expndtw-
3\charscalex100 bertujuan\tab \up0 \expndtw-3\charscalex100 untuk\tab \up0
\expndtw0\charscalex104 membunuh seluruh\par\pard\ql \li20\sb0\sl-
252\slmult0\tx1697 \up0 \expndtw-3\charscalex100 mikroorganisme\tab \up0
\expndtw0\charscalex102 (baik pembusuk maupun\par\pard\qj \li20\ri1194\sb3\sl-
251\slmult0\tx986
\up0 \expndtw0\charscalex102 patogen) dan spora. Waktu pemanasan yang \line \up0
\expndtw-3\charscalex100 singkat \tab \up0 \expndtw0\charscalex104 dimaksudkan
untuk
mencegah\par\pard\sect\sectd\sbknone\cols2\colno1\colw6133\colsr160\colno2\colw5467
\colsr160\ql \li2421\sb0\sl-198\slmult0 \up0 \expndtw0\charscalex112 Analisis
sidik ragam nilai pH\par\pard\qj \li1702\ri166\sb0\sl-253\slmult0 \up0
\expndtw0\charscalex102 menunjukkan bahwa sterilisasi susu kambing \up0
\expndtw0\charscalex101 peranakan Etawah dengan suhu dan waktu \up0
\expndtw0\charscalex107 yang berbeda tidak berpengaruh nyata \up0
\expndtw0\charscalex106 (P>0,05) terhadap kualitas susu kambing \up0
\expndtw0\charscalex103 peranakan Etawah dan juga tidak terdapat \up0
\expndtw0\charscalex100 interaksi antar perlakuan. Hal ini juga dapat \up0
\expndtw0\charscalex100 dilihat pada tablel \up0 \expndtw0\charscalex102 3 bahwa
nilai pH susu\par\pard\qj \li1702\ri167\sb0\sl-253\slmult0 \up0 \expndtw-
2\charscalex100 kambing peranakan Etawah yang disterilkan \up0 \expndtw-
1\charscalex100 pada suhu110\ul0\super\cf1\f2\fs20 0\ul0\nosupersub\cf13\f14\fs22
C dan 120\ul0\super\cf1\f2\fs20 0\ul0\nosupersub\cf13\f14\fs22 C dalam waktu 3
\up0 \expndtw-3\charscalex100 detik dan 6 detik adalah hampir sama.\par\pard\ql
\ul0\nosupersub\cf5\f6\fs22 Jumlah Mikroba\par\pard\qj \li1702\ri166\sb0\sl-
252\slmult0\fi719 \up0 \expndtw0\charscalex106 \ul0\nosupersub\cf13\f14\fs22 Hasil
rataan jumlah mikroba susu \up0 \expndtw0\charscalex100 kambing peranakan Etawah
ditinjau dari suhu \up0 \expndtw0\charscalex100 dan waktu sterilisasi yang
berbeda berkisar \up0 \expndtw-2\charscalex100 antara 0,96 - 1,09 dengan rata-rata
1,02.\par\pard\ql \li1702\sb0\sl-230\slmult0 \par\pard\ql \li1702\sb21\sl-
Rataan Jumlah Mikroba Susu Kambing\par\pard\ql \li2410\sb0\sl-230\slmult0
Pada\par\pard\ql \li2410\sb0\sl-230\slmult0 \up0 \expndtw0\charscalex110 Suhu
dan Waktu yang Berbeda\par\pard\ql \li2410\sb8\sl-230\slmult0\tx4352
\up0 \expndtw-2\charscalex100 (Transformasi\tab \up0 \expndtw-
2\charscalex100 )\par\pard\ql \li3730\sb84\sl-184\slmult0 \up0 \expndtw-
2\charscalex100 \ul0\nosupersub\cf7\f8\fs16 Waktu\par\pard\column \ql \li20\sb0\sl-
253\slmult0 \up0 \expndtw-1\charscalex100 \ul0\nosupersub\cf13\f14\fs22 kerusakan
nilai gizi susu serta mendapatkan\par\pard\qj \li20\ri1195\sb3\sl-252\slmult0
\up0 \expndtw-1\charscalex100 warna, aroma dan rasa yang sama dengan susu \up0
\expndtw-3\charscalex100 segar.\par\pard\ql \li6293\sb0\sl-253\slmult0 \par\pard\ql
\ul0\nosupersub\cf5\f6\fs22 KESIMPULAN\par\pard\qj \li20\ri1191\sb115\sl-
253\slmult0\fi720 \up0 \expndtw0\charscalex103 \ul0\nosupersub\cf13\f14\fs22
Sterilisasi susu kambing peranakan \up0 \expndtw0\charscalex102 Etawah pada suhu
120\ul0\super\cf1\f2\fs20 0\ul0\nosupersub\cf13\f14\fs22 C dengan \up0 \expndtw-
3\charscalex100 waktu \up0 \expndtw0\charscalex108 3 detik dan \up0
\expndtw0\charscalex103 6 detik menunjukkan\par\pard\qj \li20\ri1196\sb2\sl-
252\slmult0 \up0 \expndtw0\charscalex100 kualitas yang sama terhadap kadar
protein, \up0 \expndtw-3\charscalex100 kadar lemak, nilai pH dan jumlah
mikroba.\par\pard\ql \li7352\sb0\sl-253\slmult0 \par\pard\ql \li1079\sb167\sl-
253\slmult0 \up0 \expndtw-3\charscalex100 \ul0\nosupersub\cf5\f6\fs22 DAFTAR
PUSTAKA\par\pard\ql \li20\sb122\sl-253\slmult0\tx3713 \up0 \expndtw-3\charscalex100
\ul0\nosupersub\cf13\f14\fs22 Amaditis. \up0 \expndtw0\charscalex106 2002. Susu
UHT \up0 \expndtw-3\charscalex100 (Ultra\tab \up0 \expndtw-4\charscalex100
-High\par\pard\ql \li729\sb2\sl-253\slmult0 \up0 \expndtw0\charscalex100
Temperature Processing). http://www.\par\pard\ql \li729\sb0\sl-252\slmult0 \up0
\expndtw-3\charscalex100 lilisendarwati.blogspot.com.\par\pard\ql \li729\sb1\sl-
252\slmult0 \up0 \expndtw-3\charscalex100 [27 Maret 2011]\par\pard\ql \li20\sb2\sl-
253\slmult0 \up0 \expndtw-1\charscalex100 Legowo, A. M., 2002. Peranan Yogurt
sebagai\par\pard\ql \li729\sb0\sl-252\slmult0 \up0 \expndtw0\charscalex100 Makanan
Fungsional. J. PPT. 27: 142-\par\pard\ql \li729\sb2\sl-253\slmult0 \up0 \expndtw-
3\charscalex100 150.\par\pard\ql \li20\sb0\sl-252\slmult0 \up0
\expndtw0\charscalex102 Manik, Eko., 2006. Olahan Susu. Pusat
Unit\par\pard\sect\sectd\sbknone\cols4\colno1\colw2866\colsr160\colno2\colw2037\col
sr160\colno3\colw930\colsr160\colno4\colw5467\colsr160\ql \li2134\sb0\sl-
144\slmult0 \up0 \expndtw-2\charscalex100 \ul0\nosupersub\cf7\f8\fs16
Suhu\par\pard\ql \li1810\sb139\sl-184\slmult0 \up0 \expndtw-2\charscalex100
a1(110\ul0\super\cf18\f19\fs15 0\ul0\nosupersub\cf7\f8\fs16 C)\par\pard\ql
\li1810\sb58\sl-184\slmult0 \up0 \expndtw-2\charscalex100 a2(120
\ul0\super\cf18\f19\fs15 0\ul0\nosupersub\cf7\f8\fs16 C)\par\pard\ql
\li1810\sb80\sl-184\slmult0 \up0 \expndtw-2\charscalex100 Rataan\par\pard\column
\ql \li20\sb45\sl-184\slmult0\tx1072 \up0 \expndtw-2\charscalex100 b1( 3
detik )\tab \up0 \expndtw-2\charscalex100 b2( 6 detik )\par\pard\ql \li272\sb54\sl-
184\slmult0\tx1324 \up0 \expndtw-2\charscalex100 1,03\tab \up0 \expndtw-
2\charscalex100 0,96\par\pard\ql \li272\sb58\sl-184\slmult0\tx1324 \up0 \expndtw-
2\charscalex100 1,09\tab \up0 \expndtw-2\charscalex100 1,01\par\pard\ql
\li272\sb80\sl-184\slmult0\tx1324 \up0 \expndtw-2\charscalex100 1,05\tab \up0
\expndtw-2\charscalex100 0,98\par\pard\column \ql \li20\sb0\sl-144\slmult0 \up0
\expndtw-2\charscalex100 Rataan\par\pard\ql \li102\sb139\sl-184\slmult0 \up0
\expndtw-2\charscalex100 0,99\par\pard\ql \li102\sb58\sl-184\slmult0 \up0 \expndtw-
2\charscalex100 1,05\par\pard\ql \li102\sb80\sl-184\slmult0 \up0 \expndtw-
2\charscalex100 1,02\par\pard\column \ql \li729\sb0\sl-198\slmult0 \up0 \expndtw-
3\charscalex100 \ul0\nosupersub\cf13\f14\fs22 Pangan dan Gizi, IPB,
Bogor.\par\pard\ql \li20\sb1\sl-207\slmult0 \up0 \expndtw0\charscalex101 Rahayu,
2010. Susu Segar dan Susu Cair Apa\par\pard\ql \li729\sb8\sl-252\slmult0\tx2479
\up0 \expndtw-3\charscalex100 Bedanya.\tab \up0 \expndtw-3\charscalex100
{\field{\*\fldinst {HYPERLINK http://www.tabloid-nakita.com/Khasanah/khasanah06305-
07.htm }}{\fldrslt {\ul0\nosupersub\cf13\f14\fs22
http://www.tabloid-}}}\par\pard\ql \li729\sb2\sl-253\slmult0 \up0 \expndtw-
3\charscalex100 {\field{\*\fldinst {HYPERLINK http://www.tabloid-
nakita.com/Khasanah/khasanah06305-07.htm }}{\fldrslt {\ul0\nosupersub\cf13\f14\fs22
nakita.com/Khasanah/khasanah06305-}}}\par\pard\ql \li729\sb1\sl-252\slmult0 \up0
\expndtw-3\charscalex100 {\field{\*\fldinst {HYPERLINK http://www.tabloid-
nakita.com/Khasanah/khasanah06305-07.htm }}{\fldrslt {\ul0\nosupersub\cf13\f14\fs22
07.htm}}}\par\pard\sect\sectd\sbknone\cols2\colno1\colw6133\colsr160\colno2\colw546
7\colsr160\ql \li2421\sb105\sl-253\slmult0 \up0 \expndtw0\charscalex105
\ul0\nosupersub\cf13\f14\fs22 Hasil analisis ragam menunjukkan\par\pard\qj
\li1702\ri166\sb2\sl-253\slmult0\tx3229\tx5246 \up0 \expndtw0\charscalex104 bahwa
sterilisasi susu kambing peranakan \line \up0 \expndtw0\charscalex102 Etawah
pada suhu 110\ul0\super\cf1\f2\fs20 0\ul0\nosupersub\cf13\f14\fs22 C dan
120\ul0\super\cf1\f2\fs20 0\ul0\nosupersub\cf13\f14\fs22 C dengan \line \up0
\expndtw0\charscalex102 waktu 3 detik dan 6 detik tidak berpengaruh \line \up0
\expndtw0\charscalex101 nyata (P > 0, 05) terhadap jumlah mikroba. \line
\up0 \expndtw0\charscalex101 Hal ini menunjukkan bahwa sterilisasi
110\ul0\super\cf1\f2\fs20 0\ul0\nosupersub\cf13\f14\fs22 C \line \up0
\expndtw0\charscalex104 dan 120\ul0\super\cf1\f2\fs20
0\ul0\nosupersub\cf13\f14\fs22 C dengan waktu 3 detik dan 6 detik \line \up0
\expndtw0\charscalex103 mempunyai jumlah total mikroba yang sama \line \up0
\expndtw-3\charscalex100 banyaknya. \tab \up0 \expndtw0\charscalex110 Salminen
\ul0\nosupersub\cf16\f17\fs22 et al. \tab \up0 \expndtw-3\charscalex100
\ul0\nosupersub\cf13\f14\fs22 (1993),\par\pard\qj \li1702\ri167\sb0\sl-
253\slmult0 \up0 \expndtw0\charscalex101 menyatakan bahwa mikroorganisme yang
\line \up0 \expndtw0\charscalex102 berkembang dalam susu selain menyebabkan
\line \up0 \expndtw0\charscalex102 susu menjadi rusak juga
membahayakan\par\pard\ql \li1702\sb0\sl-161\slmult0 \par\pard\ql \li1702\sb0\sl-
161\slmult0 \up0 \expndtw-1\charscalex100 \ul0\nosupersub\cf1\f2\fs14 Agripet Vol
11, No. 1, April 2011\par\pard\column \ql \li20\sb0\sl-253\slmult0 \up0
\expndtw0\charscalex101 \ul0\nosupersub\cf13\f14\fs22 Salminen, S., Von Wright, A.,
\up0 \expndtw-2\charscalex100 1993. Lactid\par\pard\ql \li729\sb1\sl-
253\slmult0 \up0 \expndtw0\charscalex101 Acid Bacteria. Marcell Dekker
Inc.,\par\pard\ql \li729\sb0\sl-252\slmult0 \up0 \expndtw-3\charscalex100 New
York.\par\pard\ql \li20\sb3\sl-253\slmult0 \up0 \expndtw0\charscalex100 SNI No.
01-2981,1992. Pusat Standarisasi\par\pard\ql \li729\sb0\sl-252\slmult0 \up0
\expndtw-1\charscalex100 Industri Departemen Perindustrian dan\par\pard\ql
\li729\sb1\sl-251\slmult0 \up0 \expndtw-3\charscalex100 Perdagangan,
Jakarta\par\pard\ql \li20\sb2\sl-253\slmult0 \up0 \expndtw0\charscalex102
Soeparno.1992. Prinsip Kimia dan Teknologi\par\pard\ql \li729\sb1\sl-251\slmult0
\up0 \expndtw0\charscalex101 Susu. Pusat Antar Universitas Pangan\par\pard\ql
\li729\sb2\sl-253\slmult0 \up0 \expndtw-3\charscalex100 dan Gizi, UGM,
Yogyakarta.\par\pard\ql \li20\sb0\sl-252\slmult0
\up0 \expndtw0\charscalex104 Steel, R. G. D.,Torri, J.H., 1991. Prinsip
dan\par\pard\ql \li729\sb1\sl-251\slmult0 \up0 \expndtw-3\charscalex100 Prosedur
Statistik. Gramedia, Jakarta.\par\pard\ql \li10252\sb0\sl-276\slmult0
\par\pard\ql \li10252\sb0\sl-276\slmult0 \par\pard\ql \li10252\sb0\sl-
276\slmult0 \par\pard\ql \li3979\sb25\sl-276\slmult0 \up0 \expndtw-
3\charscalex100 \ul0\nosupersub\cf2\f3\fs24 31 \par\pard\sect\sectd\fs24}

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