Kualitas Dadih Kacang Tunggak (Vigna Unguiculata Dengan Penambahan Jenis Susu dan Perasa Alami Melalui Pemeraman yang Berbeda

Sholekah, Dantik and , Dra. Aminah Asngad, M.Si. (2017) Kualitas Dadih Kacang Tunggak (Vigna Unguiculata Dengan Penambahan Jenis Susu dan Perasa Alami Melalui Pemeraman yang Berbeda. Skripsi thesis, Universitas Muhammadiyah Surakarta.

	PDF (NASKAH PUBLIKASI) Naskah Publikasi UPLOAD.pdf Download (405kB)
	PDF (HALAMAN DEPAN) HALAMAN DEPAN ok banget.pdf Download (513kB)
	PDF (BAB I) BAB I FIX.pdf Download (159kB)
	PDF (BAB II) BAB II OK.pdf Restricted to Repository staff only Download (294kB)
	PDF (BAB III) BAB III OK.pdf Restricted to Repository staff only Download (98kB)
	PDF (BAB IV) BAB IV OK.pdf Restricted to Repository staff only Download (315kB)
	PDF (BAB V) BAB V OK.pdf Restricted to Repository staff only Download (83kB)
	PDF (DAFTAR PUSAKA) DAFTAR PUSTAKA.pdf Download (98kB)
	PDF (LAMPIRAN) LAMPIRAN OK.pdf Restricted to Repository staff only Download (1MB)
	PDF (PERNYATAAN PUBLIKASI) PERNYATAAN PUBLIKASI.pdf Restricted to Repository staff only Download (228kB)

Abstract

Curd is one of the traditional milk fermentation products that is very typical in West Sumatra. The curd is made with the basic ingredients of buffalo milk that is put in bamboo and covered with banana leaves, then fermented for 48 hours. The aim of the study was to know quality cowpea curd with the addition of milk type and natural flavor through different curing. The method of this research was Complete Randomized Design (CRD) with 2 factors, namely: Milk type: control (J0), cow milk (J1), Etawa milk (J2), and curing time: 42 hours (L1), 48 hours (L2 ), 54 hours (L3). The results showed the highest carbohydrate content at treatment J1L2 that is 63,82 g / l, the lowest carbohydrate level at treatment J0L3 that is 34,99 g / l. Curd products have a creamy, yellowish, and yellow color, distinctive aroma of the type of milk used, the taste of acid, the texture is soft enough, the acceptance of panelists on all treatments a little like. There is an influence of the addition of milk type and length of curing to carbohydrate content of curd.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Cowpea beans, curd, cow milk, etawa milk, different curing, guava
Subjects:	Q Science > QR Microbiology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	DANTIK SHOLEKAH
Date Deposited:	27 Jul 2017 01:35
Last Modified:	27 Jul 2017 01:35
URI:	http://eprints.ums.ac.id/id/eprint/53870

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