Abstract
The objective of this research was to determine the best bamboo that can be used in the manufacture of dadih among apus, ori, betung and black bamboo based on acidity, protein content, pH and total of microorganisms of goat milk dadih. The materials used in this research was the dadih made from ingredients such as goat milk, banana leaf and bamboo. The methods used in this study was experiment with 4 treatments and 4 replications the data were analyzed by ANOVA, if there were a significantly different continued by Duncan's multiple range test. The result showed that the kind of bamboo gave highly significant different effect (p<0,01) on acidity, protein content, pH and total of microorganisms. According to the value of acidity, protein content, pH and total of microorganisms, it can concluded that the use of bamboo ori gave the best result in performance of dadih that the average of acidity was 0.37 ± 0.02%; protein content was 4.82 ± 0.13%; pH was 6.47 ± 0.05 and total of microorganisms was 6.298 ± 0.62072 Log cfu/mL.
Highlights
determine the best bamboo that can be used in the manufacture of dadih
black bamboo based on acidity
The materials used in this research was the dadih made from ingredients
Summary
Materi penelitian dadih dilakukan fermentasi secara alami didalam bambu, penelitian ini menggunakan bambu betung, bambu apus, bambu ori dan bambu hitam dengan menggunakan susu kambing. Antara lain: susu kambing segar, bambu betung, bambu apus, bambu ori dan bambu hitam. Peralatan pembuatan dadih susu kambing, antara lain: bambu apus, bambu ori, bambu betung, bambu hitam kulkas 1 pintu dan kertas label. B. Peralatan yang digunakan untuk analisis, antara lain: - Uji kadar protein: tabung reaksi merk pyrex, tabung Kjeldahl, pemanas Kjeldahl, alat destilasi, buret 50 ml, erlenmeyer 250 ml, spatula, kertas timbang, pipet dan batu didih. HASIL DAN PEMBAHASAN Pengaruh penggunaan bambu ditinjau dari keasaman, kadar protein, pH dan total mikroorganisme ditampilkan dalam Tabel 1. Pengaruh penggunaan bambu yang berbeda memberikan perbedaan pengaruh yang sangat nyata (p≤0,01) terhadap keasaman, kadar protein dan total mikroorganisme, sedangkan pada pH dengan penggunaan bambu yang berbeda memberikan perbedaan yang nyata (p≤0,05). Hasil Rataan Analisis Data Keasaman, Kadar Protein, pH dan Total Mikroorganisme
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