| dc.description.abstract | The aim of this reaearch was to determine standard of heating temperature on milk dodol processing, thus products would be the same and appropriate with criteria of quality. Materials used in this research consist of fresh cow milk with average specific gravity 1.028-1.0285 g/ml and the same basic materials, food stuffs, and additives. This researh used the same method and formulation of the milk dodol home industries at Pangalengan, Bandung- This research analyzed using Completely Randomized Design with three level of heating treatments, 80-85 derajat Celcius, 100-105 derajat Celcius, and 120-125 derajat Celcius. Each level of treatments had three replications. The result showed no difference influences of heating temperature treatments (P>0.05) on chemical characteristic of milk dodol. On physical characteristic, heating temperature treatment did not show significantly difference (P>0.05) on it's "rendemen," hardness, and elasticity, while for color showed significantly difference (p<0.01) Unearly for a value and for L and b values showed significantly difference (p<0.05) Unearly. On organoleptic features of milk dodol, heating temperature treatments did not show significantly difference (P>0.05) on it's texture, elasticity, and general acceptance, while for color, aroma, hardness, and taste showed significantly difference (p<0.01). Generally, milk dodol treated on beating temperature treatment of 8O-85OC showing higher organoleptic palatability with chemical and physical characteristic that can be accepted. | id |
