PENAMBAHAN DADIH SUSU KERBAU PADA KONSENTRASI YANG BERBEDA DALAM PEMBUATAN MAYONES DI TINJAUDARI SIFAT FISIK DAN KIMIA
Daftar Isi:
- Dadihis atraditionalfermentedproductfrombuffalomilkthat had not beendeveloped its utility.Dadih has a sour taste so thatitwas not preferred byconsumen whenconsumed directly.The content of lactid acidindadih can beused as a source of acid in theprocessingof mayonnaise.This researchaims toknow the influence of addition of buffalomilkdadihto the quality of the physical(colorintensity, emulsion stability, viscosity)and properties of chemical (pH,moisture content, protein and fat content).ThisexperimentresearchwascompletelyRandomizedDesign(CDR) with4 treatments and 4 replications.Thetreatmentwas addition of dadih at different concentration, namely:0%, 10%,20% and 30%. Datawere statisticallyanalyzed by analysis of varience and posthocanalysis wasDuncan’s Multiple Range Test (DMRT).The resultsshowed thatthe addition of dadih buffalo milkuntil30%highly significant effect to colorintensity of mayonnaise,viscosity,pH of mayonnaise,moisturecontent, proteinand fat contentin mayonnaise, but didnotsignificant effect to emulsionstability.It can be concludedthat the addition20%ofdadih was the best treatment due tocouldincreasedcolor intensity,viscosity, moisture content, protein and fatcontent,decrease pH value.Thechemicalproperties of resulted have mettheIndonesian National Standard 01-4473-1998.Keywords:Dadih, mayonnaise, emulsion, physical properties