TINGKAT KEASAMAN DAN KADAR PROTEIN BEBERAPA PRODUK SUSU FERMENTASI DITINJAU DARI PERIODE KADALUARSA YANG BERBEDA

LEVEL OF ACIDITY AND PROTEIN IN BASED ON DIFFERENT SHELF LIFEBY Juraida Elfiani ABSTRACTA study has been conducted to determine the quality of fermented milk products in terms of different shelf life by measuring lactic acid level, protein level, and pH value. This research was conducted in the Milk Prosessing Technology Agriculture Departement Syiah Kuala University appilied that. Randomized design (RBD) consists of three groups: early production, mid production, and final production with 8 treatments and 3 replications. The observed parameters of this study is lactic acid level, protein level, and the pH value of fermented milk products. Results of analysis of variance showed that the shelf life of different boundary showed highly significant (