The Effect of Mango Juice (Mangifera Indica) and Long Ripening on the Quality Of Cow's Milk Curd

Abstract

The purpose of this study was to determine the effect of mango juice and long ripening on the quality of cow's milk curd. This study is experimental and descriptive. The design used was a 3x2 factorial randomized block design with three replications. A factor is the mango juice consisting of 3 treatment, and long ripening factor B is composed of 2 treatments. Research was conducted in January 2016 in the Laboratory of Livestock Product However, the addition of mango juice and long curing effect on protein levels although there is no interaction between the concentration and duration of ripening. Lowest total acid level was the control treatment on a long curing 48 hours and total acid concentration is the highest concentration of 3% at 36 hours. Lowest protein content that is the control treatment at 36 hours and the highest concentration of 3% at 48 hours. The results of organoleptic tests show the variation of each treatment.