Nutrition Content of Murrah Buffalo's Milk CurdBy Using Lime Juice(Citrus aurantifolia)

Nutrition Content

o

f Murrah Buffalo's Milk Curd

By

Using Lime

Juice

(

Citrus

a

urantifolia

)

S. D. Yanti

,

Hasnudi

*

, Yunilas,

E.

Mirwandhono

and N. Ginting

Animal Production Program Study, Faculty of Agriculture, University of North Sumatra, Padang Bulan,

Medan 20155, Indonesia

* Correspondent author:

prof_hasnudi@yahoo.com

Abstract

.

Dadih is the result of fermented milk made in

bamboo and covered with banana

leaves on top, then allowed to stan

d for approximately 24

-

48 hours

.

This study aims to

determine the effect of vario

us doses of lime juice (

Citrus

a

urantifolia

) in the manufacture

of

dadih

on the nutritional content (water co

ntent, fat content, protein content,

carbohydrates and pH).This research method used a completely randomized design (CRD)

4 treatments 5 replications

. T

he treatment

s were

dose of lime juice, namely P

0

= 0%

Control only buffalo milk without lime, P1 = 1%

lime juice, P2 = 3% lime juice

, P3= 5%

lime juice. Based on the research results, it is known that the addition of 5% (10

ml) for

every 200

ml of milk is the optimal treatment for water content, fat content, protein content,

carbohydrates and p

carbohydrates and pH

ta.usu.ac.id/jpi/article/view/8705/5427