The Utilization of Different Starter and Incubation Time on Texture, Fat Content and Organoleptic Properties of Nata de Milko
Abstract
The purposes of this study were to determine starter level and incubation time on the quality of nata de milko and to obtain an appropriate starter concentration and incubation time to produce a good nata de milko in terms of texture, fat content and organoleptic properties. The material used was nata de milko. The research method used was factorial experiment using a randomized block design with 2 factors, namely starter concentrations were 5%, 7.5% and 10% of media, and incubation times were 7, 9 , and 11 days. Variables observed were texture, fat content and organoleptic properties. Tunjukkan huruf latinThe results showed that gave no effect (P>0.05) between starter concentrations and incubation times on texture and fat content, and gave an effect (P<0.05) on flavour, colour, and texture (organoleptic sensory) of nata de milko. Starter concentrations and incubation times gave a highly significant difference effect (P<0.01) on taste. The highest average value of the starter concentration found in 5% with texture, fat content, and organoleptic properties were 0.21 mm/g.sec, 0.22% and fresh aroma, white colour, sweet taste and chewy texture. The average value of 9-days incubation with texture value, fat content, and organoleptic properties were 0.19 mm/g.sec, 0.12% and fresh aroma, white colour, sweet taste and chewy texture.The concentration of starter and incubation time did not show an effect on texture and fat content of nata de milko, but showed an effect on organoleptic properties.
Keywords: whey, texture, fat, organoleptic, nata de milkoDownloads
Issue
Section
License
Copyright (c) 2012 Khothibul Umam Al Awwaly, Anindhita Puspadewi, Lilik Eka Radiati
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).