Electronic Resource

Pengaruh Stabilitas Pati Talas Lokal Terhadap Ph Dan Total Padatan Yogurt Pada Masa Inkubasi 24 Jam Suhu Ruang

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The purpose of this research is to find out the pH and total solids of yogurt with the addition of Local Taro Starch as stabilizer at incubation time 24 hours room temperature. The material used in this study is yogurt made from: fresh cow's milk, skim milk, starter and taro starch. The research method used was a laboratory experiment using a Completely Randomized Design (CRD) with different levels of starch, namely: 5 treatments including: P0: 0%, P1: 0.50%, P2: 1%, P3: 1.50%, P4 : 2%. Each treatment was repeated 4 times so that 20 research units were obtained. The observed variables in this study were the pH and total solids yogurt analyzed by analysis of variance and if the treatment had an effect then continued with Duncan's Multiple Range Test. Results of the analysis of variance showed that the addition of taro (Colocasia esculenta) levels gave a very significant difference (P

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Ketersediaan

21344925/SB/2022

KKI 300 RAW p/s

Perpustakaan Unikama

Tersedia

Informasi Detail

Judul Seri

-

No. Panggil

KKI 636 RAW p/s

Penerbit

Malang : Peternakan - Unikama., 2020

Deskripsi Fisik

xii, 45hlm 26cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

636

Tipe Isi

text

Tipe Media

PDF

Tipe Pembawa

-

Edisi

1

Subjek

Yogurt
Stabilizer
Incubation
Skripsi
Tora

Info Detail Spesifik

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Pernyataan Tanggungjawab

-

Versi lain/terkait

Lampiran Berkas

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