Detail Inovasi Perguruan Tinggi


Tema: PENGARUH KONSENTRASI BUAH DAN BAHAN PENSTABIL TERHADAP KARAKTERISTIK FRUIT CHEESE SPREADABLE PROCESSED
Judul: PENGARUH KONSENTRASI BUAH DAN BAHAN PENSTABIL TERHADAP KARAKTERISTIK FRUIT CHEESE SPREADABLE PROCESSED
Perguruan Tinggi: Universitas Pasundan
Jenis/sdm: dosen/0412087001

Tahun: 2017

Diversified products processed cheese must be produced by adding Indonesian fruit local 
(mulberry, jackfruit, and pineapple). However, the addition of fruit pulp on processed cheese 
lead to mild texture and to as water control on fruit product so it is needed stabilizer. This 
study attempts to get karagenan concentration and concentration the fruit pulp to produce 
characteristic fruit cheese spreadable proccesed best. The research it is to increase the fruit 
local to be processed food form and increasing diversity processed food products cheese 
into a product that can be received by the community. This research used a randomized 
block design with two factors. that the addition of fruit pulp (10%, 15%, 20%) and adding 
karagenan stabilizer (0, 6%; 0, 8;%; 1%).