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Rabu, 24 November 2021 - 19:09:15 WIB Pengaruh Jenis Dan Konsentrasi Penggumpal Terhadap Kualitas Dan Daya Simpan Tahu Susu Diposting oleh : SIGIT MURYANTO
- Dibaca: 180 kali Buka Dokumen Lengkap disini The experiment with title “ The Effecf Of Coagulant Type And Concentration For Quality And Long Storage Time Of Curd Milk” has been conducted from July until August 1998 at Chemistry Lab, Akperpan, Boyolali. The porpuse of this experiment was study combination of type coagulant and concentration optimal the best for quality and long storage of curd milk.
The experiment was used the Randomixed Completely Design (RCD), from two treatment. The treatment as follow: The Coagulant (P); P1: CaCl2, P2: CH3COOH and The Concentration (K); K1: 0,2 M, K2: 0,3 M and K3: 0,4 M
The result of this experiment showed was
The treatment of coagulant for many type and many concentration highly significant for quality and long storage time for curd milk. The CaCl2 used and 0,3 M concentration have the best yield for quality and long storage time of curd milk.
The higher yield was 78,8% (P1K2), the treatment with CaCl2 by 0,3 M, and the lower was 58,5% (P2K3), the treatment with CH3COOH, by 0,4 M. The longer of storage time was 96 hour (P1K2), and the shorter was 56 hour (P2K3).
The treatment whose have relative the best curd milk for quality, long of storage time and preferent test was P1K2 (CaCl2, by 0,3M), with composition : Percent of water 46,7%, protein 19,9%, fat 11,8%, dast 2,8%, weight 180,8 gram dan yield 78,8%.