KUALITAS DADIH SUSU KERBAU DENGAN LAMA PEMERAMAN YANG BERBEDA

Authors

  • Evi Daswati Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau
  • Hidayati dan Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau
  • , Elfawati Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau

DOI:

https://doi.org/10.24014/jupet.v6i1.341

Keywords:

buffalo milk incubation time, total plate count

Abstract

An experiment wasjconducted to determine quality of dadih from buffalo milk with different incubation time. They were randomly allocated into 4 treatments in a randomized block design with 3 replications. Treatments were: A = 12 hours B =24 hours C =36 hours and D =48 hours. The result of this research was showed that 48 hours the best of incubation time at temperature 450 C, which nutrient content of dadih was crude protein 9.96"', fat 9.89"', moisture 73.02%, pH value 5.02 and total plate count 1.70 x 1()6 CFU / gram.

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Published

2009-02-01

Issue

Vol. 6 No. 1 (2009): Februari 2009

Section

Articles

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