Kualitas Keju dari Susu Kambing dengan Variasi Jenis Koagulan dan Lama Pemeraman

Alisman, Farhanna Fauziah and , Dra.Titik Suryani, M.Sc (2019) Kualitas Keju dari Susu Kambing dengan Variasi Jenis Koagulan dan Lama Pemeraman. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Cheese is a processed fermented milk. As an alternative to cheese made from goat's milk. Goat milk is rich in nutritional content and has smaller fat globules so that it is easier to digest. Making cheese is done by direct acidification. The coagulant used is acetic acid and uses fruits such as pineapple extract and wuluh starfruit extract. The ripening time is one of the factors that influence the yield of cheese products. The purpose of this study is to determine the quality of cheese from goat's milk with variations in the type of coagulant and length of ripening. The first factor was the variation of 4% acetic acid coagulant, 3% pineapple extract, 2% starfruit extract and the second factor of 5 and 7 days of curing with 3 replications. The results showed that the highest protein content of cheese from goat's milk in acetic acid treatment with a length of 5 days curing while the lowest protein content in the treatment of 2% starfruit extract with 7-day long ripening. white bone. The panelists received less and did not like goat milk cheese in some treatments.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Cheese, Goat Milk, Acetic Acid, Pineapple Extract, Wuluh Starfruit Extract
Subjects:	Q Science > QH Natural history > QH301 Biology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	FARHANNA FAUZIAH ALISMAN
Date Deposited:	01 Aug 2019 06:26
Last Modified:	01 Aug 2019 06:26
URI:	http://eprints.ums.ac.id/id/eprint/75224

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