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Evi Daswati
Fakultas Pertanian dan Peternakan Universitas Islam Negeri Sultan Syarif Kasim Riau
Agriculture, Biological Sciences & Forestry

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KUALITAS DADIH SUSU KERBAU DENGAN LAMA PEMERAMAN YANG BERBEDA Evi Daswati; Hidayati dan; , Elfawati
Jurnal Peternakan Vol 6, No 1 (2009): Februari 2009
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v6i1.341

Abstract

An experiment wasjconducted to determine quality of dadih from buffalo milk with different incubation time. They were randomly allocated into 4 treatments in a randomized block design with 3 replications. Treatments were: A = 12 hours B =24 hours C =36 hours and D =48 hours. The result of this research was showed that 48 hours the best of incubation time at temperature 450 C, which nutrient content of dadih was crude protein 9.96"', fat 9.89"', moisture 73.02%, pH value 5.02 and total plate count 1.70 x 1()6 CFU / gram.
Co-Authors Elfawati . Hidayati dan