Jurnal Agro Veteriner
ISSN 2303-1697
Vol. 5 / No. 2 / Published : 2017-06
Order : 2, and page :118 - 125
Related with : Scholar Yahoo! Bing
Original Article :
Tingkat kekerasan dan mikrostruktur dangke susu kerbau dengan level bubuk getah pepaya (carica papaya)
Author :
- Sulmiyati*1
- Nur Saidah Said*2
- Deka Uli Fahrodi*3
- Dosen Fakultas Kedokteran Hewan
- Dosen Fakultas Kedokteran Hewan
- Dosen Fakultas Kedokteran Hewan
Abstract :
The purpose of this study was to determine the effect of adding papain latex powder to the level of hardness and microstructure dangke. This study used Completely Randomized Design (RAL) with 4 treatments and 5 replications. Treatment was given with the addition of different levels of papain latex powder (A1=0.5%; A2=1.0%; A3=1.5%; and A4=2.0%). The measured parameters, dangke hardness level and microstructure dangke. The results obtained that the addition of papain latex powder with different levels gave a significant effect (P<0.05) on dangke of buffalo milk produced as well as with the microstructure seen. The conclusion that the higher level of papain latex powder given the dangke increased hardness level and the microstructure of dangke shows the fat globular strands are spread evenly along with the increase of papain latex powders given.
Keyword :
dangke, hardness, microstructure, buffalo milk,
References :
Everett, D.W., Auty, M.A.E.,(2017) Cheese: Chemistry, Physics and Microbiology p547-569. : Academic Press





