PENGARUH PENAMBAHAN KARAGENAN DAN SORBITOL DENGAN KONSENTRASI BERBEDA TERHADAP KADAR LEMAK DAN KADAR GULA TOTAL DODOL SUSU
| Main Author: | Hidayat, Arief Rahman |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/42667/1/Pendahuluan.pdf http://eprints.umm.ac.id/42667/2/BAB%20I.pdf http://eprints.umm.ac.id/42667/3/BAB%20II.pdf http://eprints.umm.ac.id/42667/4/BAB%20III.pdf http://eprints.umm.ac.id/42667/5/BAB%20IV%20.pdf http://eprints.umm.ac.id/42667/6/BAB%20V.pdf http://eprints.umm.ac.id/42667/7/Lampiran.pdf http://eprints.umm.ac.id/42667/ |
Daftar Isi:
- This study aims to determine the effect of the interaction of the addition of Carrageenan and Sorbitol to total sugar content and fat dodol milk. The material used in this research is fresh milk from Friesien Holland (FH). Fresh milk is taken from KUD Maju Mapan, Jabung District. The research method used was an experimental method with Randomized Block Design . The variables measured in this study were Total Sugar Level and Fat Level. The results of variance analysis showed the addition of carrageenan and sorbitol significantly (P≤0,05) to the total sugar content of milk dodol, with the best treatment carrageenan 0.5% and sorbitol 0% of 51.310%, while the fat content had no significant effect (P≥0.05) on dodol milk, However, the carrageenan treatment had a very significant effect (P≤0,01) on the milk fat dodol content, where the best treatment was carrageenan 0.5% and sorbitol 2% with a value of 0.033%. From the data above, it can be concluded that the value of total sugar content in milk dodol increases with the addition of carrageenan and sorbitol and the value of fat content in milk dodol decreases with the addition of carrageenan.