Universitas Syiah Kuala | ELECTRONIC THESES AND DISSERTATION

Electronic Theses and Dissertation

Universitas Syiah Kuala

TINGKAT KEASAMAN DAN KADAR PROTEIN BEBERAPA PRODUK SUSU FERMENTASI DITINJAU D…

Juraida Elfiani

LEVEL OF ACIDITY AND PROTEIN IN BASED ON DIFFERENT SHELF LIFE BY Juraida Elfiani ABSTRACT A study has been conducted to determine the quality of fermented milk products in terms of different shelf life by measuring lactic acid level, protein level, and pH value. This research was conducted in the Milk Prosessing Technology Agriculture Departement Syiah Kuala University appilied that. Randomized design (RBD) consists of three groups: early production, mid production, and final prod…

ANALISIS SENSORI DAN SINERESIS BEBERAPA PRODUK SUSU FERMENTASI DENGAN PERIODE…

Ernita

SENSORY AND SYNERESIS ANALYSIS OF FERMENTED MILK PRODUCTS WITH DIFFERENT STORAGE PERIODE BY Ernita ABSTRACT The objective of this study is to determine the level of preference and syneresis of some laboratory of Science and Technology Department of Animal Husbandry and Milk Processing Faculty of Agriculture Unsyiah in December 2014 a randomized block desing is used (RBD) with 8 treatments (types of fermented product) and that some fermentation product with different thresh…


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