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KUALITAS FISIKO KIMIA DAN ORGANOLEPTIK SNACK SUSU KAMBING DENGAN PENAMBAHAN TEPUNG MOKAF ( MODIFIED CASSAVA FLOUR)

Anirata, Ilfarm Make (2018) KUALITAS FISIKO KIMIA DAN ORGANOLEPTIK SNACK SUSU KAMBING DENGAN PENAMBAHAN TEPUNG MOKAF ( MODIFIED CASSAVA FLOUR). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Milk diversification is one of strategic to increase milk consumption to optimal level. Morover dairy product are not only for drinking milk but for another food, uch as goat milk snack. The aim of this studywas to find out the interaction of mocaf and goat milk concentration on phsycochemical and organoleptic characteristic of goat milk snack. The study was carried out using Randomized Block Design of factorial pattern with 3 replications. The first factor is the ratio of wheat flour and mokaf (b / b), P0 = 100%: 0%; P1 = 85%: 15%; Q2 = 70%: 30%; P3 = 55%: 45%. While Factor II goat milk concentration: water, L1 = 40%: 0%; L2 = 20%: 20%; L3 = 0%: 40% The variables tested include physical properties (ability to swell, texture), chemical properties (moisture content, fat content, protein and calcium levels), organoleptics (taste, color, oily after taste, crispness). The research results showed that the interaction of mocaf and the difference of goat milk concentration gave significant effect (P <0,05) to swelling, texture, water content, fat content, protein content, calcium snack of goat milk. It can be concluded thatthe addition of 15% mocaf with 40% goat milk consentration (P1L1) to produce goat milk snack with the best quality than other treatments where 137% swelling rate, texture 47,27 N, moisture content 7,45% Fat content 24,89%, protein content 6,13%, calcium 86,87%. Furthermore, organoleptic test of goat milk snack are 3.55 (rather nice), color 4.25 (interesting), oily after taste 3,35 (rather like) and crispness 3,5 (rather crunchy) respectively.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220312065
Keywords: Goat Milk Snack, Mocaf (Modified Cassava Flour)
Subjects: S Agriculture > SF Animal culture
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 22 Nov 2018 03:43
Last Modified: 22 Nov 2018 03:43
URI : http://eprints.umm.ac.id/id/eprint/40556

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