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Using Wheat Flour and Alginate In Mozzarella Cheese Making On Physical and Sensory Quality

The purpose of this research was to know the best combination of using wheat flour and alginate on physical and sensory quality of Mozzarella cheese. The method that used in this research was factorial experiment with completely randomized design by using twelve treatments and three times repeatatio... Full description

Journal Title: Research Journal of Life Science 01 December 2014, Vol.1(1), pp.43-53
Main Author: Purwadi Purwadi
Other Authors: Abdul Manab
Format: Electronic Article Electronic Article
Language: English
Subjects:
Quelle: Directory of Open Access Journals (DOAJ)
ID: E-ISSN: 2355-9926 ; DOI: 10.21776/ub.rjls.2014.001.01.7
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recordid: doaj_soai_doaj_org_article_3078fd40951540fdb2e0a4b5bf444597
title: Using Wheat Flour and Alginate In Mozzarella Cheese Making On Physical and Sensory Quality
format: Article
creator:
  • Purwadi Purwadi
  • Abdul Manab
subjects:
  • Wheat Flour
  • Alginate
  • Mozzarella Cheese
  • Physical and Sensory Quality
ispartof: Research Journal of Life Science, 01 December 2014, Vol.1(1), pp.43-53
description: The purpose of this research was to know the best combination of using wheat flour and alginate on physical and sensory quality of Mozzarella cheese. The method that used in this research was factorial experiment with completely randomized design by using twelve treatments and three times repeatation. The variable measured was hardness, cutting point and sensory. The obtained data was analized by using analysis of variance continued by honesty significant difference (HSD). The result of this research showed that the used of wheat flour and alginate did not give a significance different interaction (P > 0,05) on the average of hardness, cutting point and sensory quality (colour, texture, and taste) of Mozzarella cheese, but used of wheat flour give a different significance effect (P < 0,05) on hardness and cutting point of Mozzarella cheese. The highest value was the treatment of T4A3, that was the combination of 7,5 % wheat flour and 1 % alginate.
language: eng
source: Directory of Open Access Journals (DOAJ)
identifier: E-ISSN: 2355-9926 ; DOI: 10.21776/ub.rjls.2014.001.01.7
fulltext: fulltext_linktorsrc
issn:
  • 2355-9926
  • 23559926
url: Link


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titleUsing Wheat Flour and Alginate In Mozzarella Cheese Making On Physical and Sensory Quality
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identifierE-ISSN: 2355-9926 ; DOI: 10.21776/ub.rjls.2014.001.01.7
subjectWheat Flour ; Alginate ; Mozzarella Cheese ; Physical and Sensory Quality
descriptionThe purpose of this research was to know the best combination of using wheat flour and alginate on physical and sensory quality of Mozzarella cheese. The method that used in this research was factorial experiment with completely randomized design by using twelve treatments and three times repeatation. The variable measured was hardness, cutting point and sensory. The obtained data was analized by using analysis of variance continued by honesty significant difference (HSD). The result of this research showed that the used of wheat flour and alginate did not give a significance different interaction (P > 0,05) on the average of hardness, cutting point and sensory quality (colour, texture, and taste) of Mozzarella cheese, but used of wheat flour give a different significance effect (P < 0,05) on hardness and cutting point of Mozzarella cheese. The highest value was the treatment of T4A3, that was the combination of 7,5 % wheat flour and 1 % alginate.
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The purpose of this research was to know the best combination of using wheat flour and alginate on physical and sensory quality of Mozzarella cheese. The method that used in this research was factorial experiment with completely randomized design by using twelve treatments and three times repeatation. The variable measured was hardness, cutting point and sensory. The obtained data was analized by using analysis of variance continued by honesty significant difference (HSD). The result of this research showed that the used of wheat flour and alginate did not give a significance different interaction (P > 0,05) on the average of hardness, cutting point and sensory quality (colour, texture, and taste) of Mozzarella cheese, but used of wheat flour give a different significance effect (P < 0,05) on hardness and cutting point of Mozzarella cheese. The highest value was the treatment of T4A3, that was the combination of 7,5 % wheat flour and 1 % alginate.

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The purpose of this research was to know the best combination of using wheat flour and alginate on physical and sensory quality of Mozzarella cheese. The method that used in this research was factorial experiment with completely randomized design by using twelve treatments and three times repeatation. The variable measured was hardness, cutting point and sensory. The obtained data was analized by using analysis of variance continued by honesty significant difference (HSD). The result of this research showed that the used of wheat flour and alginate did not give a significance different interaction (P > 0,05) on the average of hardness, cutting point and sensory quality (colour, texture, and taste) of Mozzarella cheese, but used of wheat flour give a different significance effect (P < 0,05) on hardness and cutting point of Mozzarella cheese. The highest value was the treatment of T4A3, that was the combination of 7,5 % wheat flour and 1 % alginate.

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