Pengaruh pemberian sari nanas (ananas comusus) terhadap kadar lemak, protein dan nilai organoleptik dadih

Fifendy, Mades and Amri, Erismar and Zamroni, Zamroni (2011) Pengaruh pemberian sari nanas (ananas comusus) terhadap kadar lemak, protein dan nilai organoleptik dadih. In: MIPA dan Pendidikan MIPA, Universitas Negeri Padang.

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Abstract

Dadih is a typical food society of West Sumatra. Generally, dadih is used as side dishes or snack supplement traditional ceremonies. Dadih has many benefits for health, the content of lactic acid bacteria present in dadih potential as probiotics. Dadih is less good taste and a relatively high acid flavor makes dadih is less favored by children and adolescents. Therefore need to be fortified with pineapple water. This study aims to determine the effect of water pineapple (Ananas comusus) on levels of protein, fat and dadih organoleptic value. This study uses buffalo milk as much as 3000 ml of water and pineapple as much as 25 ml and 25 ml of distilled water. The method of research using experimental methods to use traditional Completely Randomized Design (CRD) consisting 5 treatments and 3 replications. Treatment is the provision of (A) 200 ml of distilled water buffalo milk + 10 ml, (B) 200 ml of water buffalo milk + pineapple + 7.5 ml distilled water 2.5 ml, (C) 200 ml of water buffalo milk + pineapple + 5 ml of distilled water 5 ml, (D) 200 ml of water buffalo milk + pineapple +2.5 ml distilled water 7.5. (E) 200 ml of water buffalo milk + 10 ml pineapple. The results of this study indicate that administration of pineapple water can increase the levels of protein, lower fat levels and increase the value of organoleptic dadih. The best treatment of pineapple juice to dadih is (E) 10 ml.

Item Type: Conference or Workshop Item (Paper)
Subjects: Q Science > QR Microbiology
Depositing User: Mrs. Wiwi Sartika
Date Deposited: 20 Jan 2016 03:55
Last Modified: 21 Jul 2016 07:46
URI: http://repository.unp.ac.id/id/eprint/38

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