KUALITAS DADIH SUSU KERBAU DENGAN LAMAPEMERAMAN YANG BERBEDA
ABSTRAK: An experiment
wasjconducted to determine quality of dadih from buffalo milk with different
incubation time. They were randomly allocated into 4 treatments in a randomized
block design with 3 replications. Treatments were: A = 12 hours B =24 hours C
=36 hours and D =48 hours. The result of this research was showed that 48 hours
the best of incubation time at temperature 450 C, which nutrient content of
dadih was crude protein 9.96%, fat 9.89%, moisture 73.02%, pH value 5.02 and
total plate count 1.70 x 10 CFU / gram.
Keyword: buffolo milk
incubatkm time, Wtal plate count
Penulis: EVI DASWATI, HIDAYATI
dan ELFAWATI
Kode Jurnal: jppeternakandd090010
