Influences of Curd Concentrations Towards Milk Snack Quality

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dc.contributorBalai Besar Pelatihan Peternakan – Batu, BPPSDMP Kementerian Pertanian RIen-US
dc.contributorFakultas Peternakan, Universitas Gadjah Madaen-US
dc.contributorFakultas Teknologi Pertanian, Universitas Gadjah Madaen-US
dc.contributoren-US
dc.creatorSuprapto, Dodik
dc.creatorNurliyani, nFN
dc.creatorPranoto, Yudi
dc.date2017-01-10
dc.date.accessioned2018-05-07T04:06:39Z
dc.date.available2018-05-07T04:06:39Z
dc.date.issued2017-01-10
dc.descriptionCurdis a white mass precipitate as milk solids (rich of casein protein) obtained by adding acids or enzymes in milk. Addition curd in the snack production is expected to improve the nutritional product. The study aims to determine the effect of different concentrations of curd against physico chemical characteristics, sensory evaluation, and microstructure of milk snack that fried using deep fat frying at atmospheric pressure (70 cmHg). Percentage between curd : mix flours are 0% : 100%; 20% : 80%; 30% : 70% and 40% : 60%. Variables measured include physico chemical characteristics and sensory evaluation that analyzed by one-way anova with four replications, while microstructure analyzed by description. The results showed that the addition of curd are significant (P<0.05) against milk snack physico chemical characteristics and sensory evaluation. The microstructure of milk snack that fried at atmospheric pressure showed not complete starch gelatinization with the air cavities are unevenly formed in the product. Milk snack with proportion of curd: mix flours, 40%: 60% as the best treatmentof physico chemical characteristics, sensory evaluation and microstructure with average of physical characteristics (crispness 15.60 N/m2, expand volume 106.03%, moisture 7.88%), chemical characteristics (crude protein 9.94%, fat 25.78 %), and sensory evaluation (scale 1-9) such as color 6.71, flavor 6.24, crispness 5.81, oily after taste 6.10.PENGARUH KONSENTRASI CURD TERHADAP MUTU SNACK SUSUCurd adalah endapan massa berwarna putih berupa bahan padatan susu (kaya protein kasein) yang diperoleh dengan cara menambahkan asam atau enzim ke dalam susu. Penambahan curd dalam pembuatan snack diharapkan dapat meningkatkan gizi produk yang dihasilkan. Penelitian bertujuan untuk mengetahui pengaruh perbedaan konsentrasi curd terhadap karakteristik fisiko kimia, evaluasi sensori, dan mikrostruktur snack susu yang digoreng secara deep fat frying pada tekanan atmosfer (70 cmHg). Imbangan persentase curd : campuran tepung yaitu 0% : 100%, 20% : 80%, 30% : 70% dan 40% : 60%. Variabel yang diuji meliputi karakteristik fisiko kimia dan evaluasi sensori yang dianalisis menggunakan rancangan acak lengkap dengan 3 ulangan, sedangkan mikrostruktur dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa penambahan curd memberikan pengaruh nyata (P<0,05) terhadap karakteristik fisiko kimia dan evaluasi sensori snack susu yang dihasilkan. Mikrostruktur snack susu yang digoreng pada tekanan atmosfer menunjukkan profil gelatinisasi pati yang belum sempurna dengan rongga udara yang tidak meratadi dalam produk. Snack susu dengan imbangan curd : campuran tepung sebesar 40% : 60% mempunyai kualitas terbaik ditinjau dari karakteristik fisiko kimia, evaluasi sensori dan mikrostrukturnya dengan rata-rata karakteristik fisik (kerenyahan 15,60 N/m2, daya kembang 106,03%, kadar air 7,88%), karakteristik kimia (protein kasar 9,94%, lemak 25,78%), dan evaluasi sensori (skala 1 – 9) antara lain warna 6,71; rasa 6,24; kerenyahan 5,81 dan oily after taste 6,10.en-US
dc.formatapplication/pdf
dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/5226
dc.identifier10.21082/jpasca.v12n3.2015.115-123
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/1516
dc.languageeng
dc.publisherBalai Besar Penelitian dan Pengembangan Pascapanen Pertanianen-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/5226/4439
dc.rightsCopyright (c) 2016 Jurnal Pascapanen Pertanianen-US
dc.rightshttp://creativecommons.org/licenses/by-sa/4.0en-US
dc.source2541-4054
dc.source0216-1192
dc.sourceJurnal Penelitian Pascapanen Pertanian; Vol 12, No 3 (2015): Jurnal Penelitian Pascapanen Pertanian; 115-123en-US
dc.titleInfluences of Curd Concentrations Towards Milk Snack Qualityen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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