The influence of coagulants and cooking period on the quality of dali ni horbo

[摘要] The purpose of this research was to determine the effect of coagulants and cooking period on the quality of dali ni horbo. This research was using group randomized design with two factors, such as: coagulants (G): (pineapple juice, lime juice, lemon juice, belimbing wuluh fruit) and cooking period (M): (40, 50 and 60 minutes). The results showed that the coagulants and cooking period gave a very significantly different effect (P0.05) on the ash content. Furthermore, the interaction of factors resulted in a significant different effect (P

[发布机构] Department of Food Science and Technology, Universitas Sumatera, Utara Medan, North Sumatera, Indonesia^1

[效力级别] 生态环境科学

[关键词] Ash contents;Different effects;Lemon juice;Pineapple juice;Protein contents;Randomized design