Octavianti, Paramita and Rosidah, - and Vivi, Suzanna Dewi (2015) PENGARUH PENGGUNAAN GUMPALAN PROTEIN SUSU (CURD) TERHADAP MUTU ORGANOLEPTIK DAN KANDUNGAN GIZI STICK CURD. Jurnal Teknobuga, 2 (1). ISSN 2085-4056

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Abstract

Cheese stick is one of the familiar sticks. Cheese itself is the product made of fresh milk. The complete nutrient of milk could be used as curd. Curd is used as the subtitution ingredient in making cheese stick. Based on that background, this research is conducted with the aims: the first is to know the nutrient content of protein, fat and the level of acidity. The second effect of curd using to the amount of 60 g, 75 g, and 90 g toward the quality of experiment stick The third is to know the best quality of stick curd using milk curd based on the color,taste, smell and texture.The last is to know the plesure of people about of stick curd. This research used quantitative approach with experiment method. The object of the research is stick curd with curd quantity 60 g, 75 g and 90 g. The experiment design that was used in this research is random complete design.The data collection method consist of two steps. The first is subjective assessment by using sense tested and appetite tested. And the second is objective assessment by using experiment to know the nutrient content of protein, fat and the level of acidity based on the best sample appropriate with the sense tested. The technique of the data analysis is varian single classification analysis. It is applying to examine the hipotesis and then continued by doing Tukey test and percentage description analysis. It is applying to examine the level of plesure stick curd from the experiment.The result from this research are: (1) the content of nutrient in the stick curd in the best quality are 9.34 g protein, 29.70 g fat, and 6.99 g pH (2) the using of curd in different quantity (60 g, 75g, and 90 g) toward color, taste, smell, and texture are giving the significance effect (3). the using of 90 g curd produced is the best stick curd quality. (4) The most choises stick in this research is stick curd by using 75 g curd with precentage 74,22 % Keywords : Curd, Stick Curd

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