Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk

Dadih incorporated with jackfruit purees (Artocapus heterophyllus Lam.) was made by using cow’s milk and goat’s milk. Four types of different dadih was prepared, namely control cow’s milk dadih (CD), jackfruit incorporated cow’s milk dadih (JCD), control goat’s milk dadih (GD), and jackfruit incorpo...

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Main Author:	Chye, Su Jin
Format:	Thesis
Language:	English
Published:	2013
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/44794/1/CHYE%20SU%20JIN.pdf
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id	my-usm-ep.44794
record_format	uketd_dc
spelling	my-usm-ep.447942019-07-01T07:41:51Z Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk 2013-02 Chye, Su Jin T1-995 Technology(General) Dadih incorporated with jackfruit purees (Artocapus heterophyllus Lam.) was made by using cow’s milk and goat’s milk. Four types of different dadih was prepared, namely control cow’s milk dadih (CD), jackfruit incorporated cow’s milk dadih (JCD), control goat’s milk dadih (GD), and jackfruit incorporated goat’s milk dadih (JGD). In the initial study, textural properties of dadih were investigated for the optimum formulation of jackfruit incorporated dadih by using response surface methodology (RSM) approach. The experimental study was carried out by using 3-level full factorial design which revealed that the percentage of carrageenan and percentage of jackfruit purees were the two significant independent variables. 2013-02 Thesis http://eprints.usm.my/44794/ http://eprints.usm.my/44794/1/CHYE%20SU%20JIN.pdf application/pdf en public masters Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Chye, Su Jin Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
description	Dadih incorporated with jackfruit purees (Artocapus heterophyllus Lam.) was made by using cow’s milk and goat’s milk. Four types of different dadih was prepared, namely control cow’s milk dadih (CD), jackfruit incorporated cow’s milk dadih (JCD), control goat’s milk dadih (GD), and jackfruit incorporated goat’s milk dadih (JGD). In the initial study, textural properties of dadih were investigated for the optimum formulation of jackfruit incorporated dadih by using response surface methodology (RSM) approach. The experimental study was carried out by using 3-level full factorial design which revealed that the percentage of carrageenan and percentage of jackfruit purees were the two significant independent variables.
format	Thesis
qualification_level	Master's degree
author	Chye, Su Jin
author_facet	Chye, Su Jin
author_sort	Chye, Su Jin
title	Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
title_short	Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
title_full	Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
title_fullStr	Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
title_full_unstemmed	Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk
title_sort	development and quality evaluation of malaysian jackfruit 'dadih' using cow's milk and goat's milk
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2013
url	http://eprints.usm.my/44794/1/CHYE%20SU%20JIN.pdf
_version_	1747821400511479808

Development And Quality Evaluation Of Malaysian Jackfruit 'Dadih' Using Cow's Milk And Goat's Milk

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