Artikel Jurnal Viskositas Pdf

Artikel Jurnal Viskositas Pdf

ABSRACT

Effect of Storage Time in Refrigerator on Specific Gravity and Viscosity of Pasteurized Goat Milk. This research was conducted from 26 July 2012 to 05 September 2012 at the Laboratory of Dairy Animal Production, Faculty of Animal Husbandry, Jenderal Soedirman University and Agricultural Technology Technology Laboratory, Faculty of Agriculture, Jenderal Soedirman University. The aim of the study was to determine the effect of storage time different in the refrigerator on the specific gravity and viscosity of pasteurized goat milk. Milk samples used were taken from dairy goat farms “PEGUMAS”, Gumelar, Banyumas Regency. Milk is 36 samples with each sample being 500 cc. This study used a Completely Randomized Design (CRD) with 6 treatments, namely without storage, storage time 2, 4, 6, 8 and 10 days for 3 repetitions. The variables measured are specific gravity and viscosity. The data obtained were analyzed using analysis of variance and continued with Duncant multiple distance test. The results showed that the mean density at initial storage, 2, 4, 6, 8 and 10 days was 1.0260 ± 0.0005 kg.m-3, 1.0342 ± 0.001039 kg.m-3, 1, 0348 ± 0.001153 kg.m-3, 1.0357 ± 0.000574 kg.m-3, 1.0360 ± 0.0005 kg.m-3 and 1.0363 ± 0.000283 kg.m-3. Whereas viscosity showed 2.4 ± 0.2 cP, 3.1333 ± 0.1155 cP, 3.2667 ± 0.2309 cP, 3.4 ± 0.2 cP, 3.4667 ± 0.2309 cP and 3, 6 ± 0.8718 cP. Analysis of variance showed that specific gravity was significantly different (P <0.01) and viscosity was significantly different (P <0.05). The conclusion of the study is that pasteurized goat milk stored in a refrigerator successively within 2 days until the 10th day increases its specific gravity and viscosity. This pasteurized goat milk is still in normal condition, but it has started to appear clots which are indicative of milk damage. Key words: density, viscosity, pasteurized goat milk, milk storage

DOWNLOAD DISINI

  1. PENENTUAN KOEFISIEN VISKOSITAS AIR MENGGUNAKAN METODE GETARAN PEGAS DENGAN KOREKSI KEDALAMAN PENETRASI DAN KOREKSI EFEK DINDING
  2. PENGARUH VISKOSITAS MEDIA CELUP TERHADAP KEKERASAN DAN STRUKTUR MIKRO BESI TUANG ASTM A532
  3. STABILITAS DAN VISKOSITAS PRODUK EMULSI Virgin Coconut Oil-MADU [The Stability and Viscosity of Virgin Coconut Oil-Honey Emulsion]
  4. ANALISA PENGARUH BAHAN DASAR PELUMAS TERHADAP VISKOSITAS PELUMAS DAN KONSUMSI BAHAN BAKAR
  5. PENGARUH LAMA PENYIMPANAN DALAM REFRIGERATOR TERHADAP BERAT JENIS DAN VISKOSITAS SUSU KAMBING PASTEURISASI
  6. PENGARUH VISKOSITAS DAN LAJU ALIR TERHADAP HIDRODINAMIKA DAN PERPINDAHAN MASSA DALAM PROSES PRODUKSI ASAM SITRAT DENGAN BIOREAKTOR AIR-LIFT DAN KAPANG Aspergilus Niger
  7. PENGUKURAN VISKOSITAS DAN NILAI KALOR BIO-DIESEL MINYAK BAWANG DENGAN VARIASI TEMPERATUR DAN KADAR MINYAK BAWANG
  8. METODA PENGUKURAN VISKOSITAS
  9. Penyetaraan Nilai Viskositas terhadap Indeks Bias pada Zat Cair Bening
  10. Studi Kualitas Minyak Goreng Dengan Parameter Viskositas Dan Indeks Bias

Tags: