JAUHARI, MUHAMMAD (2008) STUDI PENGUJIAN KADAR LEMAK, PROTEIN,KEASAMAN DAN ORGANOLEPTIK SUSU KAMBING FERMENTASI PADA PERSENTASE STARTER YANG BERBEDA. Other thesis, University of Muhammadiyah Malang.
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Cultural to in Indonesia drink goat milk water possible not yet so applied in social activities because typical aroma goat milk water. But that way, typical aroma of goat milk water can lessen even can be eliminated all. Besides with real correct pressing out process, typical aroma goat milk water also can be eliminated by processed to become some product of proces irrigate goat milk. product of Proces irrigate the goat milk for example yoghurt, milk powder, dodol, multifarious and also pick me up and warmness. This research is executed on 12 until 20 maret 2007 Technological laboratory Result of Livestock and Chemical Laboratory Muhammadiyah University of Malang. Target of this research to know fat rate, protein rate, acidity and also ferment goat milk organoleptik by using percentage of different starter that is S. thermophillus and L. bulgaricus. Items which used in this research [is] fresh goat milk which got from UPT BIB Singosari counted 500 ml and also starter S. thermophillus and L. got bulgaricus in Labotatorium Result Of Livestock Brawijaya University. Method the used Complete Random Device ( RAL) by 5 treatment and 4 restating. obtained data here after analysed variansi and if having an effect on reality or very real, hence continued with test of BNT ( Different Smallest Reality), while test of organoleptik use analysis of variansi later;then continued with test of BNT. Result of analysis of variansi indicate that percentage of different starter have an effect on reality ( P<0.01) to protein rate, acid and fat so also with test of organoleptik feel, and colour. Conclusion of this research is protein rate, fat rate and acid contents influenced manifestly by percentage of different starter that is S. and thermophillus L. bulgaricus, but aroma and tekstur not influence by percentage of starter because typical aroma goat milk there still while tekstur formed the existence of sour bacterium characteristic laktat that is forming tekstur which jell To be suggested in making of ferment goat milk to get the quality of optimal better use percentage of different starter between 2%-3%.
|Item Type:||Thesis (Other)|
|Subjects:||S Agriculture > S Agriculture (General)|
|Divisions:||Faculty of Agriculture & Animal Husbandry > Department of Animal Industrial Technology|
|Depositing User:||Anggit Aldila|
|Date Deposited:||09 May 2012 07:33|
|Last Modified:||09 May 2012 07:33|
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