| dc.description.abstract | This research was conducted to find the effect of fresh cow milk and dextrin
concentration on the quality of instant chocolate drink. This research had been performed
on May – June 2012 in Food Technology Laboratory, Agriculture Faculty North
Sumatera University, Medan, by using factorial completely randomized design with 2
factors, those are fresh cow milk concentration (S): 15%, 25%, 35% and 45% and dextrin
concentration (D) : 4%, 6% ,8% ,and 10%. Parameters analyzed were moisture content,
solubility, fat content, protein content, organoleptic value of colour, organoleptic value of
flavour and organoleptic value of taste.
This research showed that fresh cow milk concentration had highly significant
effect on moisture content, solubility, fat content, protein content, organoleptic value of
colour, organoleptic value of flavour and organoleptic value of taste. And also dextrin
concentration had highly significant effect on moisture content, solubility, organoleptic
value of colour, organoleptic value of flavour and organoleptic value of taste, and had
significant effect on fat content and protein content. Fresh cow milk concentration of 45%
and dextrin concentration of 8% produced best result for quality of instant chocolate
drink. | en_US |
