Dadih bamboo ampel (bambusa vulgaris) and bamboo gombong (gigantochloa verticilata) 2 and 3 days fermented : effect on salad dressing hedonic quality

3rd International Conference on Biological Sciences and Biotechnology

Ginting, Nurzainah^1

Animal Production Program Study, University of Sumatera Utara, Jl. Dr. A. Sofian No.3, Padang Bulan, Medan Baru, Kota Medan, Sumatera Utara

20155, Indonesia^1

关键词: 2-factors;    Bambusa vulgaris;    Completely randomized designs;    dadih;    Goat milks;    Hedonic evaluations;    Hedonic quality;    Salad dressings;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/130/1/012029/pdf
DOI  :  10.1088/1755-1315/130/1/012029

来源: IOP

【 摘 要 】

The study aims to find time of fermentation of dadih and hedonic quality of dadih salad dressing. Goat milk was fermented in two kinds of bamboo: bamboo Ampel (Bambusa vulgaris) and bamboo Gombong (Gigantochloa verticilata) with different days; i.e. 2 and 3 days which will then became dadih while the dadih then were used as a raw material for making salad dressing. In Indonesia today there is an increasing on vegetable salad demand due to understanding of the benefits of consuming vegetables. One form of vegetable preparation is vegetable salad that is generally used as non local dressings. This research was conducted from April to May 2017 using Factorial Completely Randomized Design with 2 factors; i.e factor 1 (2 and 3 days fermented dadih) and factor 2 (bamboo types : bamboo Ampel and bamboo Gombong) with 4 replications. The parameters were flavor, color, aroma and texture (hedonic evaluation) where there were 25 panelists in doing evaluation. The results showed that 2 days fermented in bamboo ampel significantly (P