Jurnal Sains Peternakan
Vol 4 No 2 (2016): JURNAL SAINS PETERNAKAN

CHARACTERISTICS OF CORN YOGHURT WITH ADDITION OF SKIM AND KARAGENAN MILK

Ria Dewi Andriani, Premy Puspitawati . (Unknown)

Article Info

Publish Date
07 Dec 2017

Abstract

ABSTRACT This study aims to determine the characteristics of corn yoghurt with the addition of carrageenan and skim milk. The study was conducted using Completely Randomized Design with two factors and three replications. The treatment used in this research is the concentration of skim milk and carrageenan. The results showed that the addition of skim milk and carrageenan in corn yoghurt showed significant different effect (P 0.05) on the fat content. From the results of the study average protein, fat content, total acid, pH, and viscosity were 4.11-4.46%; 0.88-0.91%; 0.93-0.98%; 4,73-4,49; and 390,89-416,00 cp. Keywords: yoghurt, corn extract, skim milk, carrageenan

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Journal Info
Jurnal Sains Peternakan
Website

Abbrev

jsp

Publisher

Universitas Kanjuruhan Malang

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Environmental Science Veterinary

Description

Jurnal Sains Peternakan (JSP) is a peer review journal published by the Faculty of Animal Husbandry of Universitas Kanjuruhan Malang, with registered number ISSN 2579-4450 (online), ISSN 2355-7338 (print). JSP aims to publish unpublished scientific research on all aspects of Nutrition and Animal ...