Harjono, Fondha TegiHi Eko (2007) Penggunaan Jus Jeruk Lemon (Citrus lemon) pada Pembuatan Keju Mozzarella. Sarjana thesis, Universitas Brawijaya.
Abstract
This research was carried out in Laboratory of Animal Product and Technology Brawijaya University of Malang, Biological Laboratory University of Muhammadiyah Malang and Engineering Laboratory of Inter University Center of Food and Nutrition Gadjah Mada University Yogyakarta. The objective of this research was to know the best concentration of Lemon fruit juice with direct acidification in Mozzarella cheese manufactured considered on yield, protein content, moisture content, stretchability and meltability. Hopefully the result would support in producing cheese earlier and better quality processed with direct acidification from Lemon fruit juice The result showed that Lemon fruit juice did not give significant different effect (P<0.05) on yield, stretchability and meltability, in the otherwise give highly significant different effect (PO.Ol ) on protein and moisture content of Mozzarella cheese. However, the yield, stretchability and meltability was higher than standart. There was indicated direct acidification using lemon juice usually gave a product with greater yield, meltability, strechability, and protein content but resulting less moisture content.
English Abstract
This research was carried out in Laboratory of Animal Product and Technology Brawijaya University of Malang, Biological Laboratory University of Muhammadiyah Malang and Engineering Laboratory of Inter University Center of Food and Nutrition Gadjah Mada University Yogyakarta. The objective of this research was to know the best concentration of Lemon fruit juice with direct acidification in Mozzarella cheese manufactured considered on yield, protein content, moisture content, stretchability and meltability. Hopefully the result would support in producing cheese earlier and better quality processed with direct acidification from Lemon fruit juice The result showed that Lemon fruit juice did not give significant different effect (P<0.05) on yield, stretchability and meltability, in the otherwise give highly significant different effect (PO.Ol ) on protein and moisture content of Mozzarella cheese. However, the yield, stretchability and meltability was higher than standart. There was indicated direct acidification using lemon juice usually gave a product with greater yield, meltability, strechability, and protein content but resulting less moisture content.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 050701821 |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 20 Nov 2024 00:08 |
| Last Modified: | 20 Nov 2024 00:08 |
| URI: | http://repository.ub.ac.id/id/eprint/232839 |
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