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Fifin Nofiyana
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering

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ADDITION OF HONEY AND TIME FERMENTATION ON THE QUALITY OF RED BEAN FERMENTED MILK (Phaseolus vulgaris L.) Rahmayuni '; Faizah Hamzah; Fifin Nofiyana
Jurnal Sagu Vol 12, No 1 (2013)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (562.568 KB) | DOI: 10.31258/sagu.v12i1.2063

Abstract

This research is to analyse influence of addition of honey and time fermentation on the quality of red beanfermented milk. A Complete Random Design with two factors and three replications was applied in this research.The first factor was addition of honey 5%, 10% and 15% and the second factor was time fermentation of 8 hour,10 hour and 12 hour. Data were analyzed using Analysis of Varian (ANOVA) and continued by using Duncan’sNew Multiple Range Test (DNMRT) the level 5%. The result show that the addition of honey and time fermentationhad no significant interaction. Addition of honey and time fermentation significantly effects the pH and total acidtitration, but had no significant effect on the organoleptic parameters.Key words: red bean, honey, time fermentatin, milk fermentation
Co-Authors ', Rahmayuni Faizah Hamzah Rahmayuni '