KUALITAS FISIKO KIMIA DAN ORGANOLEPTIK SNACK SUSU KAMBING DENGAN PENAMBAHAN TEPUNG MOKAF ( MODIFIED CASSAVA FLOUR)
| Main Author: | Anirata, Ilfarm Make |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/40556/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/40556/2/BAB%201.pdf http://eprints.umm.ac.id/40556/3/BAB%20II.pdf http://eprints.umm.ac.id/40556/4/BAB%20III.pdf http://eprints.umm.ac.id/40556/5/BAB%20IV.pdf http://eprints.umm.ac.id/40556/6/BAB%20V.pdf http://eprints.umm.ac.id/40556/7/Lampiran.pdf http://eprints.umm.ac.id/40556/ |
Daftar Isi:
- Milk diversification is one of strategic to increase milk consumption to optimal level. Morover dairy product are not only for drinking milk but for another food, uch as goat milk snack. The aim of this studywas to find out the interaction of mocaf and goat milk concentration on phsycochemical and organoleptic characteristic of goat milk snack. The study was carried out using Randomized Block Design of factorial pattern with 3 replications. The first factor is the ratio of wheat flour and mokaf (b / b), P0 = 100%: 0%; P1 = 85%: 15%; Q2 = 70%: 30%; P3 = 55%: 45%. While Factor II goat milk concentration: water, L1 = 40%: 0%; L2 = 20%: 20%; L3 = 0%: 40% The variables tested include physical properties (ability to swell, texture), chemical properties (moisture content, fat content, protein and calcium levels), organoleptics (taste, color, oily after taste, crispness). The research results showed that the interaction of mocaf and the difference of goat milk concentration gave significant effect (P <0,05) to swelling, texture, water content, fat content, protein content, calcium snack of goat milk. It can be concluded thatthe addition of 15% mocaf with 40% goat milk consentration (P1L1) to produce goat milk snack with the best quality than other treatments where 137% swelling rate, texture 47,27 N, moisture content 7,45% Fat content 24,89%, protein content 6,13%, calcium 86,87%. Furthermore, organoleptic test of goat milk snack are 3.55 (rather nice), color 4.25 (interesting), oily after taste 3,35 (rather like) and crispness 3,5 (rather crunchy) respectively.