PENGARUH SUBTITUSI PATI GANYONG (Canna edulis Ker.) TERHADAP KUALITAS KIMIA DAN ORGANOLEPTIK DODOL SUSU KAMBING
Milk Dodol is milk product made from glutinous rice flour, milk, and sugar. One of components of Milk Dodol is glutinous rice flour as a carbohydrate source (amylose) that responsible for the process of gelatinization. Canna starch has a higher amylose content than the glutinous rice flour, so that...
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2014
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/132068/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=72584 |
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| Summary: | Milk Dodol is milk product made from glutinous rice flour, milk, and
sugar. One of components of Milk Dodol is glutinous rice flour as a
carbohydrate source (amylose) that responsible for the process of
gelatinization. Canna starch has a higher amylose content than the
glutinous rice flour, so that the gelatinization process will be faster. This
research was aimed to observe the quality of goat milk dodol with
substitution of canna starch. This research divided by two steps: first step
analyzed the quality of raw materials to be used and second step was goat
milk dodol making with substitution of canna starch 0, 25, 50, 75 and
100% with 3 replications each treatment. The data were statistically
analyzed by one way design followed by Duncan�s new Multiple Range
Test (DMRT). The substitution of canna starch increased the water, fat,
and total carbohydrate content which increased quality of goat milk dodol
(P<0.05) but it had no effect on its taste and aroma. Substitution of canna
starch in goat milk dodol was the best level is 50% because resulted sweet
taste, no goaty aroma, smooth texture, and high acceptability. |
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