Kualitas Dadih Kacang Hijau dan Susu Sapi dengan Penambahan Sari Jeruk Manis dan Mangga Kweni

The curd was a traditional cheese product it was a typical of West Sumatra which made from buffalo milk that fermented in bamboo tubes for 48 hours. The curd contained LAB (Lactic Acid Bacteria) potential as probiotics. This study used a formulation of mung bean juice and cow's milk instead of...

Full description

Saved in:
Bibliographic Details
Main Authors: Fiyana, Siti Nur Ari (Author), , Titik Suryani, M.Sc (Author)
Format: Book
Published: 2016.
Subjects:
Online Access:Connect to this object online
Tags: Add Tag
No Tags, Be the first to tag this record!

MARC

LEADER 00000 am a22000003u 4500
001 repoums_42887
042 |a dc 
100 1 0 |a Fiyana, Siti Nur Ari  |e author 
700 1 0 |a , Titik Suryani, M.Sc  |e author 
245 0 0 |a Kualitas Dadih Kacang Hijau dan Susu Sapi dengan Penambahan Sari Jeruk Manis dan Mangga Kweni 
260 |c 2016. 
500 |a https://eprints.ums.ac.id/42887/1/NASKAH%20PUBLIKASI.pdf 
500 |a https://eprints.ums.ac.id/42887/2/HALAMAN%20DEPAN.pdf 
500 |a https://eprints.ums.ac.id/42887/3/BAB%20I.pdf 
500 |a https://eprints.ums.ac.id/42887/4/BAB%20II.pdf 
500 |a https://eprints.ums.ac.id/42887/5/BAB%20III.pdf 
500 |a https://eprints.ums.ac.id/42887/9/BAB%20IV.pdf 
500 |a https://eprints.ums.ac.id/42887/10/BAB%20V.pdf 
500 |a https://eprints.ums.ac.id/42887/11/DAFTAR%20PUSTAKA.pdf 
500 |a https://eprints.ums.ac.id/42887/15/LAMPIRAN.pdf 
500 |a https://eprints.ums.ac.id/42887/12/SURAT%20PERNYATAAN%20PUBLIKASI%20ILMIAH.pdf 
520 |a The curd was a traditional cheese product it was a typical of West Sumatra which made from buffalo milk that fermented in bamboo tubes for 48 hours. The curd contained LAB (Lactic Acid Bacteria) potential as probiotics. This study used a formulation of mung bean juice and cow's milk instead of buffalo milk. The aim of the study was to know quality curd mung bean and cow's milk with the addition of sweet orange and kweni mango. The research method used a completely randomized design (CRD) with a factor, such as: type of fruit: Control (JK0), Sweet Oranges in 22ml (JK1), 24ml (JK2), and 26ml (JK3), Mango Kwenies in 22 ml (JK4), 24 ml (JK5), and 26 ml (JK6). The results showed the highest protein levels in treatment JK1 6 g/l, the lowest protein level in treatment JK0 4.1 g/l. the highest calcium level in the treatment JK2 8.86 g/l, and the lowest calcium levels in treatment JK4 4.08 g/l. The most dominant curd product was yellowish white color, distinctive smell of cow's milk, the taste was quite savory and sour, the tecture was soft and chewy, the dominant received panelists were JK6 treatment. 
546 |a en 
546 |a en 
546 |a en 
546 |a en 
546 |a en 
546 |a en 
546 |a en 
546 |a en 
546 |a en 
546 |a en 
690 |a Q Science (General) 
655 7 |a Thesis  |2 local 
655 7 |a NonPeerReviewed  |2 local 
787 0 |n https://eprints.ums.ac.id/42887/ 
787 0 |n A420120103 
856 \ \ |u https://eprints.ums.ac.id/42887/  |z Connect to this object online