PENGARUH PENAMBAHAN KARAGENAN DAN SORBITOL DENGAN KONSENTRASI BERBEDA TERHADAP NILAI FFA (FREE FATTY ACID) DAN DAYA SIMPAN DODOL SUSU
| Main Author: | Putri, Nidia Sastika |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/42940/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/42940/2/BAB%20I%20.pdf http://eprints.umm.ac.id/42940/3/BAB%20II.pdf http://eprints.umm.ac.id/42940/4/BAB%20III.pdf http://eprints.umm.ac.id/42940/5/BAB%20IV%20.pdf http://eprints.umm.ac.id/42940/6/BAB%20V.pdf http://eprints.umm.ac.id/42940/7/LAMPIRAN.pdf http://eprints.umm.ac.id/42940/ |
Daftar Isi:
- This study aims to determine the value of FFA (free fatty acid) and milk dodol storage capacity by the addition of carrageenan and sorbitol. The material used in this research is cow milk of Friesien Holland (FH) cattle. Cow's milk is taken from KUBE PSP Maju Mapan, Jabung Sub-district. This research method used experimental method with Randomized Block Design Factorial. The variable measured in this study is the value of FFA (Free Fatty Acid) and the storage capacity of milk dodol. The results showed that the FFA value of dodol milk from day 0 to day 15 showed that the addition of carrageenan and sorbitol had no significant effect (P ≤ 0.05) on the FFA value of dodol milk. The value of FFA dodol milk in all treatments has met the dodol SNI standard. The flavor value of milk dodol on day 0 and day 5 showed that the addition of carrageenan had a very significant effect (P ≥ 0.01) on the taste of dodol milk. While the color and texture of dodol milk on day 0 and day 5 showed that the addition of sorbitol had no significant effect (P ≤ 0.05) on the color and texture of dodol milk. From the above data it can be concluded that the joint use of carrageenan and sorbitol in the manufacture of dodol milk does not change the FFA value. The use of carrageenan in making milk dodol by 1 % can reduce the FFA value. The use of sorbitol in the manufacture of dodol milk by 2 % can prolong the shelf life.