Kadar Laktosa, Gula Reduksi, dan Nilai pH Yoghurt dengan Penambahan Bekatul Selama 15 Hari Penyimpanan Refrigerasi

Jurnal Ilmu Peternakan Terapan

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Title Kadar Laktosa, Gula Reduksi, dan Nilai pH Yoghurt dengan Penambahan Bekatul Selama 15 Hari Penyimpanan Refrigerasi
 
Creator Laksito, Dyah
Wijaya, Rizza
Nurfitriani, Rizki Amalia
 
Subject Rice bran
Reducing Sugar
Lactose Content
pH Value
Yoghurt
 
Description This study aimed to determine the effect of 15 days refrigeration storage on lactose content, reducing sugars, and the pH value of yoghurt by addition of rice bran. The experimental design used a completely randomized design (CRD) for 4 treatments and 5 replications. The treatments consisted of T0 (without storage), T1 (5 storage days), T2 (10 storage days), and T3 (15 storage days). The results showed that lactose content, reducing sugar, and pH value of yoghurt were analyzed by analysis of variance (ANOVA). If there were significant differences, then further tested by Duncan's Multiple Range Test. Yoghurt by addition of rice bran stored for 15 days in the refrigerator could reduce lactose content and pH values and increased the level of reducing sugar, so that be able to maintain the quality and freshness of yoghurt.
 
Publisher Politeknik Negeri Jember
 
Date 2020-07-10
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://publikasi.polije.ac.id/index.php/jipt/article/view/1914
10.25047/jipt.v3i2.1914
 
Source Jurnal Ilmu Peternakan Terapan; Vol. 3 No. 2 (2020): Jurnal Ilmu Peternakan Terapan; 38-43
Jurnal Ilmu Peternakan Terapan; Vol 3 No 2 (2020): Jurnal Ilmu Peternakan Terapan; 38-43
2579-9479
10.25047/jipt.v3i2
 
Language ind
 
Relation https://publikasi.polije.ac.id/index.php/jipt/article/view/1914/pdf_2
10.25047/jipt.v3i2.1914.g1391
 
Rights Copyright (c) 2020 Jurnal Ilmu Peternakan Terapan
 

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