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

Abstract

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 (P<0.01) on pH, moisture and protein contents of the dali ni horbo, but had no significant different effect (P>0.05) on the ash content. Furthermore, the interaction of factors resulted in a significant different effect (P<0.05) on the ash and protein contents. The coagulants decreased the moisture and protein contents of dali ni horbo and increased the pH and ash contents of the products. Based on parameters protein, moisture, ash contents and pH, it was found that the best treatment was dali ni horbo coagulated with lime juice for 40 min.