Kajian pembuatan tablet hisap susu, telur dan jahe [STJ] terhadap sifat fisik dan nilai pH

IndriRafianiRahmawati (2007) Kajian pembuatan tablet hisap susu, telur dan jahe [STJ] terhadap sifat fisik dan nilai pH. Sarjana thesis, Universitas Brawijaya.

English Abstract

The purpose of this research was to find out appropriate formulation of sweetlet from milk, eggs and ginger whit examine of physical and chemical characteristic using filler potatoes starch as a main filler and other base filler as powder sugar, sodium bicarbonate and citric acid. The treatments were mixed milk, eggs, ginger, powder sugar, sodium bicarbonate, citrat acid with addition level concentration of 5%, 10% and 15% potatoes starch. The results showed that the best solution of sweetlet STJ was level concentration of 15 % potatoes starch (0,135 %) and extremely significant different at level concentration of 5 % and 10 % potatoes starch (0,046 % and 0,127 %). The best potential of hydrogen (pH) of STJ powder was level concentration of 10 % potatoes starch (7,38) afterwards level concentration of 15% and 5 % potatoes starch (7,60 and 7,37). The best hardness of STJ sweetlet was level concentration of 5 % potatoes starch (3,17 kg/cm2) and extremely significant different at level concentration of 10 % and 15 % potatoes starch (4,67 kg/cm2 and 5,50 kg/cm2). And the best soluble fastness of STJ sweetlet was level concentration of 15 % potatoes starch (2,970 mg/minute) and extremely significant different at level concentration of 5 % and 10 % potatoes starch (1,620 mg/minute and 1,696 mg/minute). The conclusion was the addition level concentration of 5 %, 10 % and 15% potatoes strach extremely significant influential to solution, hardness and soluble fastness of STJ sweetlet so could fulfill the requirement of physical and chemical characteristic although not significant influential to pH. The research could continued concerning water potential in order to long shelf-time and also viscosity test to measuring thick consistency of sweetlet that influential to mouthfeel.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FPT/2007/050701506
Subjects: 600 Technology (Applied sciences) > 636 Animal husbandry
Divisions: Fakultas Peternakan > Peternakan
Depositing User: Unnamed user with email repository.ub@ub.ac.id
Date Deposited: 27 Jun 2007 00:00
Last Modified: 20 Oct 2021 09:03
URI: http://repository.ub.ac.id/id/eprint/136091
[thumbnail of 050701506.pdf]
Preview
Text
050701506.pdf

Download (2MB) | Preview

Actions (login required)

View Item View Item