The Effect of Sugar Addition and Time of Storage on Physical Quality of Fermented Milk

The Effect of Sugar Addition and Time of Storage on Physical Quality of Fermented Milk

Fermented milk  is one of processing milk used one or more microorganism. The objectives of the research were to find out the effect of sugar addition and time of storage on physical quality of fermented milk. This research was using factorial Randomized Block Design. The combination of sugar additi...

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Bibliographic Details
Main Authors: Ice Gianti, Herly Evanuarini
Format: Article
Language:Indonesian
Published: University of Brawijaya 2012-04-01
Series:Jurnal Ilmu dan Teknologi Hasil Ternak
Online Access:http://jitek.ub.ac.id/index.php/jitek/article/view/95
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spelling doaj-7d86fbe3910945ee8586b6db6eb36c132020-11-24T22:08:00ZindUniversity of BrawijayaJurnal Ilmu dan Teknologi Hasil Ternak1978-03032338-16202012-04-01612833165The Effect of Sugar Addition and Time of Storage on Physical Quality of Fermented MilkIce Gianti0Herly Evanuarini1Alumni Universitas Islam Kadiri KediriTeknologi Hasil Ternak, Fakultas Peternakan Universitas BrawijayaFermented milk  is one of processing milk used one or more microorganism. The objectives of the research were to find out the effect of sugar addition and time of storage on physical quality of fermented milk. This research was using factorial Randomized Block Design. The combination of sugar addition 20% and time of storage for 4 days produced fermented milk which gave the standard of Indonesian Industry Fermented milk. It had the following properties: pH (3.8), acidity (0.85) and viscositiy (150 cps) Key words : sugar, time of storage, fermented milkhttp://jitek.ub.ac.id/index.php/jitek/article/view/95
collection DOAJ
language Indonesian
format Article
sources DOAJ
author Ice Gianti
Herly Evanuarini
spellingShingle Ice Gianti
Herly Evanuarini
The Effect of Sugar Addition and Time of Storage on Physical Quality of Fermented Milk
Jurnal Ilmu dan Teknologi Hasil Ternak
author_facet Ice Gianti
Herly Evanuarini
author_sort Ice Gianti
title The Effect of Sugar Addition and Time of Storage on Physical Quality of Fermented Milk
title_short The Effect of Sugar Addition and Time of Storage on Physical Quality of Fermented Milk
title_full The Effect of Sugar Addition and Time of Storage on Physical Quality of Fermented Milk
title_fullStr The Effect of Sugar Addition and Time of Storage on Physical Quality of Fermented Milk
title_full_unstemmed The Effect of Sugar Addition and Time of Storage on Physical Quality of Fermented Milk
title_sort effect of sugar addition and time of storage on physical quality of fermented milk
publisher University of Brawijaya
series Jurnal Ilmu dan Teknologi Hasil Ternak
issn 1978-0303
2338-1620
publishDate 2012-04-01
description Fermented milk  is one of processing milk used one or more microorganism. The objectives of the research were to find out the effect of sugar addition and time of storage on physical quality of fermented milk. This research was using factorial Randomized Block Design. The combination of sugar addition 20% and time of storage for 4 days produced fermented milk which gave the standard of Indonesian Industry Fermented milk. It had the following properties: pH (3.8), acidity (0.85) and viscositiy (150 cps) Key words : sugar, time of storage, fermented milk
url http://jitek.ub.ac.id/index.php/jitek/article/view/95
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AT herlyevanuarini theeffectofsugaradditionandtimeofstorageonphysicalqualityoffermentedmilk
AT icegianti effectofsugaradditionandtimeofstorageonphysicalqualityoffermentedmilk
AT herlyevanuarini effectofsugaradditionandtimeofstorageonphysicalqualityoffermentedmilk
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