Author

Agus Bahar Rachman

Subject

- Peternakan

Abstract

This research has been carried out in September 2012 to January 2013 in the Laboratory of the Faculty of Agricultural Technology , Gadjah Mada University and Laboratory of Organic Chemistry of the Faculty of Mathematics, University of Gadjah Mada . This study aims to determine the total solids and fat content in milk powder mixed with different drying methods. The method used is an experimental method completely randomized design with 7 treatments and 3 replications for each treatment . The treatment used is different drying methods on the milk of " spray drying " ( T1 ) , " drum drying " ( T2 ) and " freeze drying " ( T3 ) . Data total solids and fat content processed by analysis of variance and Duncan Multiple Region continued test to determine differences between treatments . The results showed that there were significant differences ( P < 0.05 ) of total solids and fat content . The mean lowest total solid material obtained at T3 ( 97.97 % ) and highest in T1 ( 98.20 % ) , the lowest average fat content obtained at T3 ( 22.51 % ) and highest in T1 ( 28.12 % ) .

Publisher

Perhimpunan Ahli Teknologi Pangan Indonesia (PATPI) Cabang Sulawesi Utara

Contributor

Agus Bahar Rachman, Anang M. Legowo, Ahmad N Al Baari

Publish

2014

Material Type

PROSIDING

Right

-