Electronic Theses and Dissertation

Abstrak susu kerbau merupakan salah satu bahan pangan asal hewan yang mudah rusak, salah satu olahan susu kerbau adalah dadih. dadih adalah produk yang berasal dari olahan susu kerbau yang difermentasi secara tradisional dan alami di dalam wadah bambu pada suhu kamar selama 24-48 jam. kadar lemak susu fermentasi lebih rendah dibandingkan dengan kadar lemak susu segar. penelitian ini bertujuan untuk mengetahui kadar lemak pada dadih kerbau berdasarkan perbedaan penyimpanan yang dimulai dari hari ke-1, 3, 5, dan 7. penelitian ini menggunakan delapan sampel dadih kerbau gayo lues. kadar lemak dadih diukur dengan menggunakan metode gerber. hasil penelitian kadar lemak berdasarkan perbedaan penyimpanan adalah 6%; 2,45%; 1,4%; dan 0,8%. dari hasil penelitian dapat disimpulkan bahwa lamanya waktu penyimpanan berpengaruh terhadap penurunan kadar lemak dadih kerbau. kata kunci: dadih, kadar lemak, penyimpanan.

ABSTRACT Buffalo milk is one of the food ingredients of animal origin that is easily damaged, one of the processed buffalo milk is curd. Dadih is a product derived from processed buffalo milk which is traditionally and naturally fermented in a bamboo container at room temperature for 24-48 hours. The fat content of fermented milk is lower than that of fresh milk. This study aims to determine the fat content in buffalo curd based on differences in storage starting from the 1, 3, 5, and 7. This study used 8 samples of Gayo Lues buffalo curd. The fat content of the curd was measured using the Gerber method. The results of research on fat content based on differences in storage are 6%; 2.45%; 1.4%; and 0.8%. From the results of the study it can be concluded that the length of time of storage affects the decrease in fat content of buffalo curd. Keyword: Curd, fat content, storage.