BUCHORI, IMAM (2007) STUDI PENGOLAHAN SUSU KEDELAI (Kajian Jenis dan Konsentrasi Bahan Pengental). Other thesis, University of Muhammadiyah Malang.
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Soy milk is dilution result of soy ektraction by using hot water, which have content of high vitamint enough for example protein, fat, vitamin and carbohydrate. Soy milk have some excesses that is to all children before five year old the allergies to ox milk, adult which in fear of fatness and all patients of laktosa intoleransi. Milk soy product still has result which not yet as according to consumer appetite, hence from that need the existence of further study concerning processing of soy milk. Intention of this Research is to know influence of thickening concentration and type to soy milk quality. Research executed in Technological laboratory of Agricultural Produce Muhammadiyah University of Malang on April-July 2007. Attempt device which used in this research is Random Device of Group by two factor structured factorially. Factor of I is Type of thick by 4 level that is: CMC (Carboxy Methil Cellulose), Commercial Karaginan, Karaginan of is Non Commercial, Gom Arab. Factor of II is concentration of thick use 2 level that is 0,1% and 0,2%. this Research result indicate that not there are interaction between type and concentration of thick to Protein, total of dissolve solid, total sugar rate, viskositas, feel, aroma, isn't it and hobby. Best treatment at addition of karaginan of is non commercial have concentration to 0,2% with protein rate 7,083%, totalizing dissolve thick 0,113 brix, viskositas 0,67 dps, obstetrical of total sugar 43,36%, and for score feel 3,6 (liking), isn't (interest) 3,6 , aroma 3,2 (ad for stinging), hobby 3,66 (liking).
|Item Type:||Thesis (Other)|
|Subjects:||T Technology > T Technology (General)|
|Divisions:||Faculty of Agriculture & Animal Husbandry > Department of Agrotechnology|
|Depositing User:||Zainul Afandi|
|Date Deposited:||07 May 2012 06:58|
|Last Modified:||07 May 2012 06:58|
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