Kadar Kalsium Dan Uji Organoleptik Dadih Kombinasi Susu Kacang Merah Dan Susu Sapi Dengan Penambahan Ekstrak Nanas Dan Jambu Biji

Nurtyas, Umi and , Dra. Titik Suryani, M.Sc, (2016) Kadar Kalsium Dan Uji Organoleptik Dadih Kombinasi Susu Kacang Merah Dan Susu Sapi Dengan Penambahan Ekstrak Nanas Dan Jambu Biji. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Dadih is a traditional cheese product West Sumatra which made from buffalo milk fermented in bamboo and covered with banana leaf for 48 hours. This research used basic material red beans and cow’s milk. The aim of the study was to know calcium levels, quality, and receptivity combination curd red beans and milk cow with addition of pineapple exctract and guava. The research method used a completely randomized design (CRD) with two factor, such as: type of fruit: pineapple (A1), guava (A2) and volume of fruit: without the addition of fruit extracts/control (U0), 20 ml (U1), 24 ml (U2), and 28 ml (U3). The highest calcium level in the curd treatment A1U2 (the addition of pineapple extract 24 ml) is 13,033 mg, and the lowest calcium levels in the curd treatment A2U1 (the addition of guava extract 20 ml) is 10,24 mg. Combination curd red bean and cow milk preferred panelist on product A2U2 (the addition of guava extract 24 ml) treatment was reddish white color, distinctive smell of red beans and cow’s milk, the taste was quite savory and sour, the tecture was less tender.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	red beans, curd, pineapple, guava
Subjects:	Q Science > QR Microbiology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	UMI NURTYAS
Date Deposited:	13 Aug 2016 02:44
Last Modified:	13 Aug 2016 02:44
URI:	http://eprints.ums.ac.id/id/eprint/45734

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