Abstract
This study aimed to determine of interaction and the best of percentage rice fermented liquid fraction addition and incubation times on pH, viscosity and organoleptic quality. The experimental method was designed by factorial Completely Randomized Design (CRD) which three times replicated. The treatment consists of rice fermented liquid fraction concentrations by 5 %, 15 %, 25 % and 35 % (v/v) and incubation times by 0 (without incubation) , 8,16 and 24 hours. The results showed that the different concentration of rice fermented liquid fraction showed a significantly different effect on pH, viscosity, colour, smell, taste and textur, while in incubation times gave a significantly different effect on pH, viscosity, smell, taste and textur but not give a significant effect on colour. The best combination obtained from addition of rice fermented liquid fraction 25 % and 24 hours of incubation times. Key words : goat milk, rice fermented liquid fraction, incubation times
Highlights
This study aimed to determine of interaction and the best of percentage rice fermented liquid fraction addition and incubation times on pH, viscosity and organoleptic quality
The results showed that the different concentration of rice fermented liquid fraction showed a significantly different effect on pH, viscosity, colour, smell, taste and textur, while in incubation times gave a significantly different effect on pH, viscosity, smell, taste and textur but not give a significant effect on colour
Program Ketahanan dan DiversifikasiTropika Vol 12 No 1: 15-21. Veteriner 2011. Hlm 613-619. Berkhasiat Obat. Agromedia Pustaka. Depok. Soeza, D.F.C., D.T. Rosa, and Y.A.M. Ayub. Cheese During Manufacture and Ripening. Journal. Brazilian journal of microbiology. 34(3):260-266. Sujaya, I.N., A. Abe, K. Minamida, T. Sone, W.R. Aryanta, K. Asano dan F. Tomita. Balinese Rice Wine Fermentation. Food Micro 2006 IJFM Special Issue. Bijian. Dian Rakyat. Jakarta. Suprihatin. 2010. Teknologi Fermentasi. UNESA Press
Summary
Hasil analisis ragam menunjukkan bahwa antara tingkat konsentrasi sari tape ketan hitam dan waktu pemeraman memberikan interaksi yang nyata (P
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