Electronic Theses and Dissertation
Universitas Syiah Kuala
SKRIPSI
ANALISIS SENSORI DAN SINERESIS BEBERAPA PRODUK SUSU FERMENTASI DENGAN PERIODE PENYIMPANAN YANG BERBEDA
Pengarang
Ernita - Personal Name;
Dosen Pembimbing
Nomor Pokok Mahasiswa
1005104010074
Fakultas & Prodi
Fakultas Pertanian / Peternakan (S1) / PDDIKTI : 54231
Subject
Kata Kunci
Penerbit
Banda Aceh : Fakultas Pertanian., 2014
Bahasa
Indonesia
No Classification
637.1
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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 thresholds are 3 groups : which are early production, mid production, and final production. Data were observed and colleted for sensory ( taste, aroma, viscosity, color) and syneresis. The resultshowed that therewas no significant effect (P
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