Kualitas Dadih Biji Koro Benguk dengan Jenis Susu dan Lama Pemeraman yang Berbeda

Sukmawati, Cindy Aminah and , Dra. Aminah Asngad, M.Si (2017) Kualitas Dadih Biji Koro Benguk dengan Jenis Susu dan Lama Pemeraman yang Berbeda. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Dadih is the one of food made from milk and also original food of West Sumatera. This research used koro benguk as a substitute buffalo milk. The purpose of this research was to know the levels of carbohydrate, organoleptic, and acceptance society test dadih formulation koro benguk and lemon extract. The method of this research used Completely Randomized Design (CRD) 2 factors that was various milk (cow milk and goat milk) and long fermenting 42 hours, 48 hours, and 54 hours. The results showed the highest carbohydrate levels at treatment adding 60 ml cow milk and long fermenting 48 hours is equal to 60,56 g. The other hand, the lowest carbohydrate levels at treatment without milk and long fermenting 54 hours is equal to 28,86 g. Organoleptic test results show the color and smell in accordance with the raw materials used, the sour taste, the texture is quite soft and the acceptance is less like.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	dadih koro benguk, various milk, long fermenting, carbohydrate, organoleptic
Subjects:	Q Science > QH Natural history > QH301 Biology
Divisions:	Fakultas Keguruan dan Ilmu Pendidikan > Pendidikan Biologi
Depositing User:	CINDY A SUKMAWATI
Date Deposited:	03 Aug 2017 07:14
Last Modified:	10 Aug 2017 03:58
URI:	http://eprints.ums.ac.id/id/eprint/54386

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