UMM Institutional Repository

KARAKTERISTIK SUSU PASTEURISASI YANG DIFORMULASIKAN DENGAN SIRUP PISANG AMBON (Musa acuminata colla)PADA TINGKAT KEMATANGAN BUAH YANG BERBEDA

Prasetyaji, Arif (2018) KARAKTERISTIK SUSU PASTEURISASI YANG DIFORMULASIKAN DENGAN SIRUP PISANG AMBON (Musa acuminata colla)PADA TINGKAT KEMATANGAN BUAH YANG BERBEDA. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

[img]
Preview
Text
PENDAHULUAN.pdf

Download (644kB) | Preview
[img]
Preview
Text
BAB I.pdf

Download (270kB) | Preview
[img]
Preview
Text
BAB II.pdf

Download (607kB) | Preview
[img]
Preview
Text
BAB III.pdf

Download (563kB) | Preview
[img] Text
BAB IV.pdf
Restricted to Registered users only

Download (761kB)
[img] Text
BAB V.pdf
Restricted to Registered users only

Download (42kB)
[img] Text
LAMPIRAN.pdf
Restricted to Registered users only

Download (638kB)

Abstract

Pasteurized Milk is fresh cow milk which is processed through heating process with temperature 65°C. Pasteurized aimed preventing milk damage due to activity of destructive microorganism (pathogen) and still maintaining nutritional quality and nutrition contained in milk.(i) this research aim to analize optimum level of banana maturity to produce good quality natural pasteurized milk, (ii) to describe the physical, chemical and organoleptic qualities of pasteurized milk, (iii) to analize the shelf life of natural inggridient pasteurized milk. Nested Method (Nested) was used for this research. First factor was the difference of maturity level ambon banana with 3 levels that were 115 days, 120 days, 125 days after emerging interest and the second factor was banana syrup concentration of with 3 levels (5%, 10%, 15%) for getting 9 treatment combination as 3 replications were analyzed. The result showed that a difference concentration of banana ambon syrup added to pasteurized milk with different fruit maturity level (115, 120 and 125 days) with fat content, protein content, Total Dissolved (TPT), Total Plate Count (TPC) , Organoleptic (scent and taste), and Color intensity. The best treatment is pasteurized milk added with 125 year old Banana Ambon syrup with 15% concentration (M3S3) with Total Dissolved Sodium 13.11 oBrix, 19.08% Protein Content, 12.65% Fat content, Organoleptic Aroma 3,9 (likes), Organoleptic Flavor 2.5 (simply delicious), Total Plate Count 8.1 x 104 CFU / ml.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311058
Keywords: pasteurized milk, banana syrup, banana flavored milk
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 22 Nov 2018 04:00
Last Modified: 22 Nov 2018 04:00
URI : http://eprints.umm.ac.id/id/eprint/40563

Actions (login required)

View Item View Item
UMM Official

© 2008 UMM Library. All Rights Reserved.
Jl. Raya Tlogomas No 246 Malang East Java Indonesia - Phone +62341464318 ext. 150, 151 - Fax +62341464101
E-Mail : infopus[at]umm.ac.id - Website : http://lib.umm.ac.id - Online Catalog : http://laser.umm.ac.id - Repository : http://eprints.umm.ac.id

Web Analytics

UMM Institutional Repository is powered by :
EPrints Logo