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PENGGUNAAN PROTEXIN DAN AGAR-AGAR DALAM PEMBUATAN PUDING SUSU KERBAU

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Penilaian

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The objective of this research was to determine the effect of the use of protexin and agar on physical, chemical, microbiological and sensory characteristics of buffalo milk pudding. The research was conducted at Agricultural Product Processing Laboratory, Agricultural Product Chemical Laboratory, Agricultural Product Microbiology Laboratory and Sensory Laboratory of Agricultural Technology Faculty of Agriculture, Sriwijaya University from March until July 2020. The research used a Factorial Completely Randomized Design with six treatments and each treatment was repeated three times. The factor were ratio of addition of agar (0.25% ; 0.50% ; 0.75%) and addition of protexin (2.5% ; 5.0%). The observed parameters were physical (texture), chemical (water content, ash content and pH), total probiotic bacteria and sensory characteristics (apearance, texture and flavour). The results showed that the addition of agar only significantly affected the texture of buffalo milk pudding. While the addition of protexin and the interaction of the addition of protexin and agar significantly affected the pH of buffalo milk pudding, and sensory characteristics. Treatment of A1B1 (agar 0.25%, protexin 2.5%) was the best treatment based on sensory characteristics scores and consideration of production eficiency with: texture value 8.0 gf, water content 79.43%, ash content 1.23%, pH value 6.10, total probiotic bacteria between 106 – 107 CFU/g and hedonic scores respectively for overall appearance, aroma and texture as follows: 3.04, 3.00 and 3.00 which was categorized as liked by most panelists.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2007001034	T32472	T324722020	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T324722020

Publisher

Inderalaya : Prodi Teknik Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2020

Collation

xiv, 62 hlm. ; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

637.407

Content Type

Text

Media Type

unmediated

Carrier Type

other (unmediated)

Edition

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Subject(s)

Jurusan Teknologi Hasil Pertanian
Puding Susu Kerbau

Specific Detail Info

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Statement of Responsibility

AA

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