Image of Pengaruh Penggunaan Level Susu Skim Pada Suhu Ruang Terhadap Kualitas Yogurt Set

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Pengaruh Penggunaan Level Susu Skim Pada Suhu Ruang Terhadap Kualitas Yogurt Set

The research was conducted on January 2, 2012 until the date of January 30, 2012 housed at the Laboratory of the University Faculty of Animal Husbandry Kanjuruhan Malang. This study aims to determine influence the level of use of skim milk at room temperature midi cable the quality of set yoghurt. The method used is the experiments with completely randomized design (CRD) with eight treatment that is set yoghurt with the addition of skim milk 1% (P1), 2% (P2), and 3% (P3). Incubation time used was 24 hours by inoculation starter 5%. Each treatment was repeated 8 times. Based on the results showed that the use of level of skim milk 1%, 2%, 3% showed no significant difference (P

Ketersediaan
00133/SBKKI 636 SAR p/sPerpustakaan UnikamaTersedia
Informasi Detail
Judul Seri
-
No. Panggil
KKI 636 SAR p/s
Penerbit
Malang : Peternakan - Unikama.,
Deskripsi Fisik
xiii, 49 hlm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
636
Tipe Isi
text
Tipe Media
PDF
Tipe Pembawa
online resource
Edisi
1
Subjek
room temperature
Skripsi
Peternakan
Skim Milk
The Quality Of Set Yogurt
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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