Restyawati, Rena Rifnida (2018) Pengaruh Penambahan Jus Belimbing Wuluh (Averrhoa Blimbi) Dengan Konsentrasi Berbeda Pada Dangke Ditinjau Dari Waktu Penggumpalan, Kadar Abu Dan Mutu Organoleptik. Sarjana thesis, Universitas Brawijaya.
Abstract
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English Abstract
The objective of this research was to determine the best level of blimbi juice addition to produce optimum quality of dangke. This research measured the cloting time, ash content and organoleptic quality of dangke with blimbi juice. The materials used in this research was dangke which made from fresh cow milk, papaya latex and lime juice. The methods used in this study was experiment with 5 treatments and 4 replications, the data was analyzed by Anova. If there were a significant different effect (p<0,01) on cloting time, ash content and organoleptic quality on dangke. The add of number 0,4% blimbi juice on dangke give best result for cloting time, ash content and organoleptic quality on dangke. The average of cloting time was 30,325 ± 0,27 seconds, ash content was 4,79 ± 0,08% and organoleptic quality was 4,35 ± 0,50 (color), 4,60 ± 0,81 (flavor), 4,60±0,81 (levels of pleasure). Based on the research was suggested to use the blimbi juice concentration as much 0,4% in making of dangke.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2018/423/051807854 |
| Uncontrolled Keywords: | dangke, coagulation, papain, preferences, blimbi juice |
| Subjects: | 600 Technology (Applied sciences) > 637 Processing dairy and related products > 637.1 Milk processing > 637.14 Processing specific forms of cow's milk |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 31 May 2020 00:39 |
| Last Modified: | 13 Jul 2022 06:41 |
| URI: | http://repository.ub.ac.id/id/eprint/168227 |
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