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Pembuatan Granul Renet dari Abomasum Domba Lokal Muda dan Karakteristik Keju yang Dihasilkan
(2013)
Rennet is a coagulant agent that widely used in cheese manufacture. Rennet was produced from extraction of lamb abomasums. Lamb is protential animals rennet resource. Data of Central Statistics Agency (BPS) showed that ...
Karakteristik Fisik dan Kimia Keju dengan Koagulan Renet Domba Lokal Muda Berbentuk Serbuk dan Tablet.
(2013)
Cheese consumption trend in Indonesia is increasing year to year. As the consequences, local cheese industries is growing. The need for rennet coagulant is also increasing, but most of the rennet is still imported. On the ...
Karakteristik Keju Lunak Probiotik dengan Bahan Koagulan Kalsium Klorida pada Konsentrasi yang Berbeda
(2013)
Cheese is one of dairy products produce by using rennet as coagulant enzym. The use of rennet as coagulant has some problems such as limited availability and unguaranted halalness. Calcium chloride can be used as a ...
Karakteristik Keju Lunak Probiotik dari Susu Kambing dengan Koagulan Kalsium Klorida dan Kalsium Propionat
(2013)
Generally, rennet is use as coagulant in cheese making. Halal status and its limited availability are some of the problems for natural rennet. This study was aimed to determine the clotting ability of calcium salts (calcium ...
Karakteristik kimia antara keju segar dengan penambahan kitosan melalui metode mixing dan metode edible coating
(IPB University, 2024)
Keju merupakan bahan pangan yang mudah mengalami kerusakan, sehingga perlu ditambahkan bahan pengawet organik yang dapat memperpanjang umur simpannya. Kitosan adalah bahan pengawet alami yang dapat memperpanjang umur simpan ...