Investigated of Packaging Effect Murrah Buffalo Curd in District Siborong-borongTapanuli Utara]

Perbaikan Kualitas Packaging Dadih dari Susu Kerbau Murrah di Kecamatan Siborong-borong Kabupaten Tapanuli Utara.

Abstract

Curd is kind of the probiotic fermentation food contain high level of nutrition. It is easy to be digested and be adsorbed by body. This study investigated the effect of packaging which were without packaging, flexibel packaging and cup packaging as packaging stuff of curd on its organoleptic properties and its acceptability.

The research was used a completely random design with one factor, that is fermentation time (7 days). The organoleptic properties and acceptability of curd were measured by Friedman test. LSD (Least Significant Difference) test was used to compare the significant difference. The research showed that the using of different packaging stuff of curd were affecting its organoleptic properties, such as color, aroma, taste and compactness. However, there was a difference in their texture properties. The using of lexibel packaging showed the highest level of panelist acceptance. Value of Benefit Cost Ratio Showed 1.89.