Physical Properties of Milk Cincau Curd on Different Concentrations of Green Cincau Leaf (Cyclea barbata L.Miers)

International Conference On Food Science and Engineering 2016

Hertanto, B.S.^1 ; Kartikasari, L.R.^1 ; Swastike, Winny^1 ; Cahyadi, M.^1 ; Yuliani, A.^2 ; Nuhriawangsa, A.M.P.^1

Laboratory of Industry and Animal Product Processing, Department of Animal Science, Faculty of Agriculture, University of Sebelas Maret, Jl. Ir. Sutami 36A, Kentingan, Jebres, Surakarta

57126, Indonesia^1

Graduated Stud. of Department of Animal Science, Faculty of Agriculture, University of Sebelas Maret, Jl. Ir. Sutami 36A, Kentingan, Jebres, Surakarta

57126, Indonesia^2

关键词: Concentration ratio;    Cow milk;    Milk cow;    Randomized design;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/193/1/012042/pdf
DOI  :  10.1088/1757-899X/193/1/012042

来源: IOP

【 摘 要 】

The objective of this study was to determine the effect of cincau leaf (Cyclea barbata L.Miers) on the physical properties of milk cincau curd. The materials of this research were milk cow of Local Friesian Holstein and leaves of cincau. This research used one way randomized design. The treatment of this research was concentration ratio between cincau leaf and cow milk (w/v): A1 = 10%:90%; A2 = 20%:80%; A3 = 30%:70%. The data was analyzed using ANOVA, and differences between treatment means were further analysed using Duncan's New Multiple Range Test. Our study revealed that different concentrations of cincau leaf significantly affected cohesiveness, chewiness, hardness, gumminess, springiness, pH and syneresis (p