The influence of coagulants and cooking period on the quality of dali ni horbo

International Conference on Agriculture, Environment, and Food Security 2018

农业科学;生态环境科学

Pratiwi, M.B.^1 ; Sinaga, H.^1 ; Julianti, E.^1

Department of Food Science and Technology, Universitas Sumatera, Utara Medan, North Sumatera, Indonesia^1

关键词: Ash contents;    Different effects;    Lemon juice;    Pineapple juice;    Protein contents;    Randomized design;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/260/1/012098/pdf
DOI  :  10.1088/1755-1315/260/1/012098

来源: IOP

【 摘 要 】

The purpose of this research was to determine the effect of coagulants and cooking period on the quality of dali ni horbo. This research was using group randomized design with two factors, such as: coagulants (G): (pineapple juice, lime juice, lemon juice, belimbing wuluh fruit) and cooking period (M): (40, 50 and 60 minutes). The results showed that the coagulants and cooking period gave a very significantly different effect (P0.05) on the ash content. Furthermore, the interaction of factors resulted in a significant different effect (P