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Nur Iksan, Mohammad (2009) PENGARUH PERSENTASE ASAM ASETAT TERHADAP JUMLAH CURD YANG TERBENTUK. Other thesis, University of Muhammadiyah Malang.


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Intention of this research is to know sour percentage acetate acid at forming of curd. Items which used in this research is sample coming from KUD Dau and its supported materials him. Method which used in this researd is method of esperimen ( attempt ). Device which used in this research is Complete Random Device ( RAL ). Passed to Treatment this research is gift of acetate acid at milk water. Data analysis the used with examination of recording with aim to for measurement to the number of formed curd. Obtained Anava from result of test of recording to indicate that usage of sour percentage different acetate acid and have an effect on very real to amount of formed curd. Test of BNT used if test of recording have and effect on reality in forming of curd. Result of test of BNT of this research there are influence very real ( P < 0,01 ) at gift of acetate acid to amount of formed curd, if progressively mount sour level acetate acid up to 1,5% hence proven progressively improve the amount of formed curd. Result of from research which have been conducted is gift of acetate acid at percentage 0,5%, 1%, 1,5% in forming of amount of curd yielded, hence to yield the amount of curd which needed many acetate acid counted 1,5%, with average 198.34 gram, because of pengasaman more maximal and forming of amount of curd can become many, having an effect on to forming of milk stick. Suggestion for the forming of curd in course of making of milk stick, better be used acetate acid counted 1,5%.

Item Type: Thesis (Other)
Subjects: S Agriculture > SF Animal culture
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Animal Husbandry (54231)
Depositing User: Anggit Aldila
Date Deposited: 22 Jun 2012 03:44
Last Modified: 22 Jun 2012 03:44

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