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PENGARUH PENAMBAHAN KARAGENAN DAN SORBITOL DENGAN KONSENTRASI BERBEDA TERHADAP KADAR LEMAK DAN KADAR GULA TOTAL DODOL SUSU

Hidayat, Arief Rahman (2018) PENGARUH PENAMBAHAN KARAGENAN DAN SORBITOL DENGAN KONSENTRASI BERBEDA TERHADAP KADAR LEMAK DAN KADAR GULA TOTAL DODOL SUSU. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

This study aims to determine the effect of the interaction of the addition of Carrageenan and Sorbitol to total sugar content and fat dodol milk. The material used in this research is fresh milk from Friesien Holland (FH). Fresh milk is taken from KUD Maju Mapan, Jabung District. The research method used was an experimental method with Randomized Block Design . The variables measured in this study were Total Sugar Level and Fat Level. The results of variance analysis showed the addition of carrageenan and sorbitol significantly (P≤0,05) to the total sugar content of milk dodol, with the best treatment carrageenan 0.5% and sorbitol 0% of 51.310%, while the fat content had no significant effect (P≥0.05) on dodol milk, However, the carrageenan treatment had a very significant effect (P≤0,01) on the milk fat dodol content, where the best treatment was carrageenan 0.5% and sorbitol 2% with a value of 0.033%. From the data above, it can be concluded that the value of total sugar content in milk dodol increases with the addition of carrageenan and sorbitol and the value of fat content in milk dodol decreases with the addition of carrageenan.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410350311137
Uncontrolled Keywords: Dodol Milk, Carragenan, Sorbitol, Fat Level, Total Sugar Level
Subjects: S Agriculture > SF Animal culture
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Animal Husbandry
Depositing User: Administration Library UMM 2
Date Deposited: 28 Dec 2018 02:56
Last Modified: 28 Dec 2018 02:56
URI : http://eprints.umm.ac.id/id/eprint/42667

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