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.

Pengaruh Jenis Koagulan yang Berbeda terhadap Uji Organoleptik Dadih Susu Kerbau

“…Menurut Petalia et al (2017), menyatakan bahwa asam organik dominan yang terdapat pada buah-buahan genus citrus adalah asam sitrat. Kandungan asam sitrat yang terdapat pada koagulan dapat menetralisir rasa amis yang terdapat pada susu (Pratiwi, 2019).…”

Comparison of Physicochemical, Microbiological, and Organoleptic Characteristics of Dali, Dangke, and Fresh Cheese from Goat Milk

“…Besides its distinctive taste, it has pretty high nutritional value because it is made from cow's or buffalo's milk, which is heated and then added papaya latex and then packaged using banana leaves (Zakariah et al 2022). Dali is a traditional food for the people of North Sumatra, which is made by coagulating buffalo milk using pineapples (Pratiwi et al 2019). In addition to pineapples, alo-alo leaf extract (Agave angustifolia) is a coagulant material for making dali with the hope that it will act as a milk coagulant and produce better curd.…”