ANALISIS SENSORI DAN SINERESIS BEBERAPA PRODUK SUSU FERMENTASI DENGAN PERIODE PENYIMPANAN YANG BERBEDA |
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BACA FULL TEXT ABSTRAK Permintaan Versi cetak |
| Pengarang | Ernita - Personal Name |
|---|---|
| Subject | MILK - PROCESSING |
| Bahasa | Indonesia |
| Fakultas | Fakultas Pertanian |
| Tahun Terbit | 2014 |
Abstrak/Catatan SENSORY AND SYNERESIS ANALYSIS OF FERMENTED MILK PRODUCTS WITH DIFFERENT STORAGE PERIODE BY Ernita ABSTRACT The objective of this study is to determine the level of preference and syneresis of some laboratory of Science and Technology Department of Animal Husbandry and Milk Processing Faculty of Agriculture Unsyiah in December 2014 a randomized block desing is used (RBD) with 8 treatments (types of fermented product) and that some fermentation product with different thresholds are 3 groups : which are early production, mid production, and final production. Data were observed and colleted for sensory ( taste, aroma, viscosity, color) and syneresis. The resultshowed that therewas no significant effect (P | |
| Tempat Terbit | Banda Aceh |
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Tulisan yang Relevan EFEK SUHU DAN MASA SIMPAN TERHADAP KUALITAS DAN AKTIVITAS ANTIMIKROBA SUSU YANG DIFERMENTASI DENGAN LACTOBACILLUS CASEI. (Cut Afria Mirdalisa, 2016) |
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