Electronic Resource

Pengaruh Masa Inkubasi yang Berbeda Terhadap Total padatan dan Kadar Lemak Yogurt Berbasis Stabilizer Pati Talas Lokal (Colocasia esculenia)

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The purpose of the study was to determine the effect of different time incubation periods on total solids and fat content of yogurt based on local taro starch stabilizer (Colocasia esculenta).The material used in this study were fresh cow milk, taro starch, skim milk, and starter (Lactobacillus bulgaricus, Streptococcus thermophillus and Lactobacillus acidhopilus). The research method used was a laboratory experiment using a completely randomized design (CRD) consisting of 5 treatments, namely the incubation time period: M1 18 hours, M2 24 hours, M3 30 hours, M4 36 hours, M5 42 hours, each treatment repeated 4 times. The variables observed included: total solids and fat content of yogurt. Analysis of the data using analysis of variance, if there is influence continued with Duncan's test.The results showed that the effect of different incubation periods on total solids was M1 18 hours 12.8, M2 24 hours 13.01, M3 30 hours 13.74, M4 36 hours 14.34, M5 42 hours 15.03 and levels M1 fat 18 hours 3.49, M2 24 hours 3.38, M3 30 hours 3.32, M4 36 hours 3.24, M5 42 hours 2.96 yogurt based on taro starch stabilizer (Colocasia esculenta) gives a very real influence ( P

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Ketersediaan

2129882/SB/2019

KKI 636 ENG p/s

Perpustakaan Unikama

Tersedia

Informasi Detail

Judul Seri

-

No. Panggil

KKI 636 ENG p/s

Penerbit

Malang : Peternakan - Unikama., 2018

Deskripsi Fisik

xiii, 42 hlm, 26 cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

636

Tipe Isi

text

Tipe Media

PDF

Tipe Pembawa

-

Edisi

1

Subjek

Yogurt
Taro starch
Fat content
Incubation
Total Solid
Skripsi

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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