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Home > Vol 11, No 1 (2006) > Rodisi
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Dj. Rodisi
Indonesia

I. Suryo
Indonesia

S. Iswanto
Indonesia

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Keywords Bacillus amyloliquefaciens Halaman Belakang Halaman Depan Pesisir cattle ayam broiler bakteri asam laktat broiler daging fermentasi in vitro pH pendapatan performa persentase karkas potensi probiotik produktivitas protein sapi perah sapi potong sinbiotik
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Pengaruh Substitusi Tepung Ketan dengan Pati Sagu terhadap Kadar Air, Konsistensi dan Sifat Oragonoleptik Dodol Susu

Dj. Rodisi, I. Suryo, S. Iswanto

Abstract

The objective of this research was to study the effect of substitution of sticky rice flour with sago flour on the quality of milk sweet pastry. As treatments, the sticky rice flour was substituted with 5 levels of sago flour: 0, 25, 50, 75 and 100 %. Each treatment consisted of 3 replicates. Parameter measured included: moisture content, consistency and organolptic characters. Data were statistically analyzed by variance analysis in randomized block design (RBD) and followed with Duncan’s Multiple Range test. The results showed that the use of sago flour in different levels gave highly significant effect (P<0.01) on moisture content, consistency and texture of pastry. Subtitution of sticky rice flour by 50 % of sago flour produced the best quality of pastry.

 Keywords

milk sweet pastry; waxy rice flour; sago flour

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DOI: https://doi.org/10.25077/jpi.11.1.66-73.2006

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ISSN (Online) 2460-6626

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JURNAL PETERNAKAN INDONESIA

JURNAL PETERNAKAN INDONESIA

JURNAL PETERNAKAN INDONESIA

JURNAL PETERNAKAN INDONESIA

JURNAL PETERNAKAN INDONESIA

JURNAL PETERNAKAN INDONESIA

JURNAL PETERNAKAN INDONESIA

JURNAL PETERNAKAN INDONESIA


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Jurnal Peternakan Indonesia (JPI) 

Fakultas Peternakan Universitas Andalas.
Kampus Unand Limau Manis Padang-25163, Sumatera Barat, Indonesia.