Herly Evanuarini
Fakultas Peternakan Universitas Brawijaya

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Pengaruh suhu dan lama pemeraman pada inkubator terhadap kualitas fisik kefir Evanuarini, Herly
Jurnal Ilmu-Ilmu Peternakan Vol 20, No 2 (2010)
Publisher : Fakultas Peternakan Universitas Brawijaya

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Abstract

The objective of the research was to find out the optimum temperature and ripening duration in incubator to produce kefir which had physical quality that met the standard of fermented milk quality. The method of experiment was factorial randomized block design. The first factor was temperature that consisted of 25oC, 30oC and 35oC. The second factor was ripening duration that consisted of 12 hours, 18 hours and 24 hours. The result showed that the temperature and duration of ripening gave a highly significant effect (P<0.01) on pH and viscosity. The combination of temperature (30oC) and ripening duration (24 hours) produced kefir which met the standard of Indonesian industry fermented milk such as pH (3.86) and viscosity 157.6 cps. Keywords: Temperature, ripening duration, kefir
Kualitas dendeng sapi giling pada penambahan gula yang berbeda Evanuarini, Herly; Huda, Huda
Jurnal Ilmu-Ilmu Peternakan Vol 21, No 2 (2011)
Publisher : Fakultas Peternakan Universitas Brawijaya

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Abstract

ABSTRACT: The aim of this study was to find out the effect of addition sugar to the dendengs’ quality. This research consisted of one level of experiment was designed in Fully Randomized  Design. The result showed that sugar addition gave highly significant effect (P< 0.01) on moisture content and water activity content. The best product was produced by adding 30 % sugar.This product had moisture content value of 13,73 % and water activity value of 0.539. Keywords : Dendeng giling, sugar