PENGARUH LAMA PENYIMPANAN PADA SUHU BEKU TERHADAP KUALITAS KOLOSTRUM SAPI FRIESIAN HOLSTEIN (FH)
Abstract
Metode penyimpanan kolostrum cadangan yang sering digunakan adalah dengan melakukan pembekuan pada kolostrum. Namun, terlepas dari strategi dalam pengelolaan kolostrum yang optimal, masih sulit untuk menetapkan waktu berapa lama kolostrum tetap memiliki kualitas yang sama tanpa merubah komposisinya. Penelitian ini bertujuan untuk mengetahui pengaruh lama penyimpanan kolostrum pada suhu beku terhadap kualitas kolostrum sapi FH berdasarkan kadar protein, lemak, laktosa, dan berat jenis. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan yaitu P1 (H-7), P2 (H-14), P3 (H-21), P4 (H-28), dan P5 (H-35). Data hasil penelitian dianalisis menggunakan sidik ragam dan uji polinomial ortogonal. Hasil penelitian menunjukkan bahwa kolostrum sapi FH yang disimpan pada suhu beku (-28°C) dengan lama penyimpanan 35 hari berpengaruh terhadap kadar lemak dengan mengikuti pola regresi kuartik pada persamaan Y = + - +0,251x+6,31 dengan koefisien determinasi sebesar = 0,5468. Sementara itu, kolostrum sapi FH yang disimpan pada suhu beku (-28°C) dengan lama penyimpanan 35 hari tidak berpengaruh terhadap kadar protein, laktosa dan berat jenis.
Kata Kunci: kolostrum, penyimpanan suhu beku, kualitas kolostrumFull Text:
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DOI: http://dx.doi.org/10.53712/maduranch.v9i2.2348
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