KADAR PROTEIN DAN DAYA POTONG DODOL SUSU DENGAN PENAMBAHAN KARAGENAN DAN SORBITOL
| Main Author: | Unggul, Bima Setiawan |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/40974/1/Pendahuluan.pdf http://eprints.umm.ac.id/40974/2/BAB%20I.pdf http://eprints.umm.ac.id/40974/3/BAB%20II.pdf http://eprints.umm.ac.id/40974/4/BAB%20III.pdf http://eprints.umm.ac.id/40974/5/BAB%20IV.pdf http://eprints.umm.ac.id/40974/6/BAB%20V.pdf http://eprints.umm.ac.id/40974/7/LAMPIRAN.pdf http://eprints.umm.ac.id/40974/ |
Daftar Isi:
- This study aims to determine the effect of interaction, addition of carrageenan and the addition of sorbitol to protein content and dodol milk texture. The material used in this study is the milk of Holland Friesian (FH) cow. Cow's milk is taken from KUBE PSP Forward Mapan Jabung. This research method uses experimental methods with factorial group random design. The variables measured in this study are texture and protein content. The data is analyzed by variance analysis method with Duncan follow-up test. The results showed that the highest protein content of dodol in 1% carrageenan treatment without sorbitol was 13.87% and the best treatment in cutting power was 2% sorbitol without carrageenan, which was 0.43 N / mm2. The research conclusion is that the joint use of carrageenan and sorbitol does not increase protein content and does not reduce the value of milk dodol cutting, but carrageenan will increase protein content and reduce the dodol milk texture value. whereas the use of sorbitol does not increase protein content and does not reduce the texture value of dodol milk.