PENGARUH PERBANDINGAN PEMANIS (SUKROSA, FRUKTOSA DANGLUKOSA) TERHADAP KUALITAS PERMEN SUSU KAMBING PERANAKAN ETAWA (PE) SECARA FERMENTASI

Pramesti Wijaya, Vera (2009) PENGARUH PERBANDINGAN PEMANIS (SUKROSA, FRUKTOSA DANGLUKOSA) TERHADAP KUALITAS PERMEN SUSU KAMBING PERANAKAN ETAWA (PE) SECARA FERMENTASI. Other thesis, University of Muhammadiyah Malang.

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Abstract

Milk is the valuable and perfect food-stuff of high nutrition, because containing most of food subtance like carbohydrate, protein, fat, vitamin and mineral. Goat milk have the excess in composition, namely goat milk have flourine subtances the best protein content, but its processing goat milk still too simple. To increase economic value of goat milk become a product so that to be remain can be consumed and kept during long relative periode, one of them in the form of milk peppermint. Conducted in fermentation aim to be able to overcome Lactose intolerance and to make healthy the digestion. This research aim to know the influence of natural sweetener comparison ( sukrosa, fruktosa, and glucose) toward quality of Goat Milk Peppermint of Etawa Halfbreed (EH). This research type is truly experiement. Research draft used is simple complete random device (CRD ) where there's only 1 treatment factor that is natural sweetener comparison ( sukrosa, fruktosa, and glucose) totally 25% natural sweetener in each treatment is A1 ( addition sukrosa), A2 ( addition glucose + sukrosa), A3 ( addition fruktosa + glucose), A4 ( addition fruktosa + sukrosa), and A5 ( glucose addition + fruktosa + sukrosa). this Research parameter is protein rate, rate irrigate the, fat rate, test the tekstur, and test the organoleptik. Technique analyse the data by using Anava 1 factor and continued with the test of Duncan’s 50%. From statistical analysis of Anava 1 factor and test the Duncan’ s 50% known that treatment of best fermentation milk peppermint from treatment A2 ( glucose 10 % and sukrosa 15 %) with the rate irrigate equal to 5.28%, protein rate of equal to 7.19%, and fat rate 2.16%. While penetrating test of best tekstur at treatment A0 ( addition sukrosa) that is 2.98%. While best treatment at organoleptik test of colour and aroma at treatment A5 ( glucose addition + fruktosa + sukrosa), and feel at treatment A4 ( addition fruktosa + sukrosa). Inferential thereby that there is influence of sweetener comparison ( sukrosa, fruktosa, and glucose) which different toward the quality of Goat Milk Peppermint of Etawa Halfbreed (EH).

Item Type: Thesis (Other)
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Teacher Training and Education > Department of Biology Education
Depositing User: Anggit Aldila
Date Deposited: 26 Jun 2012 05:18
Last Modified: 26 Jun 2012 05:18
URI: http://eprints.umm.ac.id/id/eprint/9580

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