PENGARUH JENIS DAN KONSENTRASI BAHAN PENSTABIL TERHADAP KARAKTERISTIK BUBUR KEJU NABATI DARI SUSU KEDELAI

WAHYUNINGSIH, TRI DIAN and Wijaya, Agus and Parwiyanti, Parwiyanti (2021) PENGARUH JENIS DAN KONSENTRASI BAHAN PENSTABIL TERHADAP KARAKTERISTIK BUBUR KEJU NABATI DARI SUSU KEDELAI. Undergraduate thesis, Sriwijaya University.

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Abstract

The effect of type and concentration of stabilizer on the characteristics of cream porridge from soybean milk were studied in this research. A non-factorial Completely Randomized Design (CRD) was used and one factor consisting of 7 levels was investigated, namely control, carboxy methyl cellulose (CMC) addition (0.6, 0.7, 0.8%) and xanthan gum addition (0.4, 0.5, 0.6%). All experiment was carried out in triplicates. Data were analyzed with analysis of variance (ANOVA). Should the result showed significant effect, the data would be further analyzed using Honestly Significant Difference (HSD) Test at 5% level. The observed parameters included physical (color and viscosity) and chemical (water content, protein content, fat content and pH value) characteristics. The results showed that the addition of CMC and xanthan gum significantly affected lightness, chroma, hue, viscosity, water content, protein content and fat content. Based on statistical analysis there are 4 best treatment options for cheese porridge is treatment A1 (CMC 0.6%), A2 (CMC 0.7%), A3 (CMC 0.8%) and A6 (Xanthan gum 0.6%). Keywords: Cream porridge, carboxy methyl cellulose, xanthan gum

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Bubur Keju, CMC, Xanthan gum
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	TRI DIAN WAHYUNINGSIH
Date Deposited:	02 Dec 2021 07:45
Last Modified:	02 Dec 2021 07:45
URI:	http://repository.unsri.ac.id/id/eprint/58553

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