Pengaruh Imbangan Ongggok dan Sari Pepaya Terhadap Sifat Fisik

  • Milyanti E
  • Wiradimadja R
  • Hernaman I
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Abstract

ABSTRAK                                                                        Penelitian bertujuan untuk mengetahui sifat fisik campuran onggok dengan sari pepaya. Penelitian dilakukan secara eksperimental dengan rancangan acak lengkap (RAL). Data yang terkumpul dilakukan analisis uji Duncan.  Perlakuan terdiri atas 1) P0 = onggok (kontrol), 2) P1 = 1 bagian onggok + 1 bagian sari pepaya, 3) P2 = 1 bagian onggok + 2 bagian sari pepaya, dan 4) P3 = 1 bagian onggok + 3 bagian sari papaya. Masing-masing perlakuan diulang sebanyak 6 kali. Hasil menunjukan bahwa bahwa semakin tinggi penambahan sari pepaya pada onggok, maka semakin tinggi (P<0,05) nilai kerapatan tumpukan, sedangkan  nilai berat jenis paling tinggi (P <0.05) of the value of bulk density, while the highest value of specific density (P <0.05) was obtained in P3 treatment of 1.03 Kg / m3, when the compact bulk density does not show a significant difference. The conclusion, mixing onggok with papaya juice changes the physical properties of onggok, where the highest bulk density and specific density is obtained by mixing 1 part onggok with 3 parts papaya juice (P3).Keywords: onggok, papaya extract, physical properties

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APA

Milyanti, E. R., Wiradimadja, R., & Hernaman, I. (2019). Pengaruh Imbangan Ongggok dan Sari Pepaya Terhadap Sifat Fisik. Jurnal Ilmu Dan Teknologi Peternakan Tropis, 6(3), 300. https://doi.org/10.33772/jitro.v6i3.7148

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