Kadar Protein Dan Asam Total Dadih Susu Kambing Etawa Dengan Variasi Penutup Dan Lama Fermentasi

Lestari, Muji (2015) Kadar Protein Dan Asam Total Dadih Susu Kambing Etawa Dengan Variasi Penutup Dan Lama Fermentasi. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

The curd is a traditional fermented milk product of West Sumatra. Curd containing lactic acid bacteria as a coagulant. Lactic acid bacteria as probiotics act as resistant acidic conditions. The curd is made by pouring milk into a bamboo Etawa and incubated at room temperature for 48-72 hours. Etawa milk protein, lactose, fat, minerals and total solid. The purpose of this study to determine levels of protein and total acid and organoleptic test milk curd Etawa with cover variations and long fermentation. This research method with a completely randomized design (CRD) with two factors: factor 1: Variations Cover: banana leaf (V1), guava leaves (V2), guava leaf water (V3) and factor 2: Long Fermentation 48 hours (L1 ) 60 hour (L2), 72 hours (L3). Results showed the highest protein content in guava leaf cover water and fermentation 48 hours, the lowest protein content in banana leaf cover and fermentation 60 hours. The highest total acid on banana leaf cover and fermentation 60 hours, the lowest total acid levels in banana leaf cover and fermentation 48 hours. The most dominant curd products yellowish white color, distinctive aroma of goat milk, chewy texture, taste less acidic, thank panelists dominant power like guava cover treatment and fermentation time of 72 hours.

Item Type: Karya ilmiah (Skripsi)
Uncontrolled Keywords: curd, leaf cover, long fermentation, protein, total acid
Subjects: Q Science > QH Natural history > QH301 Biology
Divisions: Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User: Ari Fatmawati
Date Deposited: 19 Jun 2015 03:37
Last Modified: 19 Jun 2015 03:37
URI: http://eprints.ums.ac.id/id/eprint/33456

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