17 33 1 SM PDF
17 33 1 SM PDF
1, FEBRUARI 2011
ISSN : 2087-5045
ABSTRACT
The research about the influence of storage time in room temperature and
refrigerator on protein consentration of dadih using Kjeldahl method have been done.
Fresh milk (A) was put into two bamboo tubes (tube of B and tube of C) until formed
dadih. Tube B was kept in room temperature while tube of C was kept in refrigenerator
for 2, 4, and 6 days. The research showed that protein concentration of dadih in room
temperature and refrigenerator were reduced. Analysis of one ANOVA showed that
there was a significance value ( P < 0,05) of protein concentration between 2, 4, and 6
days. t-Test analysis showed that concentration of protein in room temperature and
refrigerator were significance difference (P < 0,05) on each days (2, 4, and 6 days).
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Keterangan :
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Tabel II. Persentase Kadar Protein pada Susu Segar, Dadih yang Disimpan pada Suhu
Kamar dan Dadih yang Disimpan pada Lemari Pendingin
5
Kadar Protein (%)
4
3
2
1
0
0 hari 2 hari 4 hari 6 hari
Gambar 1. Grafik kadar protein pada dadih yang simpan pada suhu kamar
Gambar 2. Grafik kadar protein pada dadih yang disimpan dalam lemari pendingin
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