PENGARUH PERSENTASE ASAM ASETAT PADA PEMBENTUKAN CURD TERHADAP KADAR AIR DAN KADAR PROTEIN STICK SUSU

Haudla Vindra, Kradiansyah (2009) PENGARUH PERSENTASE ASAM ASETAT PADA PEMBENTUKAN CURD TERHADAP KADAR AIR DAN KADAR PROTEIN STICK SUSU. Other thesis, University of Muhammadiyah Malang.

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Abstract

The study was on September up to August 2008. The first location was in Laboratory, Animal Husbandry, University of Muhammadiyah Malang, the second location was on Jl. Margobasuki, Gg. 7, Jetis Mulyoagung, Dau, The samples were from KUD Dau. The purpose of study is to know the percentage of acetate acid to curd processing deal with water volume and protein volume in milk stick. The research methodology of this study is experimental research; it is used to know the equal between water volume and protein volume. The object of this study is milk sample, acetate acid, and others. The finding showed that equals of water volume in milk stick were using 0,5% , 1%, 1,5% is 9,76%, 10,43% and 9,03% from increasing acetate acid 0,5% - 1,5%. The finding also showed 1,5% was the minimum water volume. So curd percentage relatives less than other materials, that the total and composition of curd did not influence water volume in milk stick. An equal of protein volume in milk stick 1,5 % was 10,22%. From the increasing of acetate acid was 0,5% - 1,5%, it found that the maximum protein volume was 1,5% of acetate acid. So the process of increasing acetate acid 1,5% that curd processing or sour of milk were in maximum, and it caused enormous protein produced in filtering process.

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