DOI : https://doi.org/10.18517/ijaseit.4.3.400

Study of Ami Maka Ana ( Traditional Fermented Buffalo Milk ) as Nutritional Food at Los Palos East Timor

I Made Sugitha (1), Ni Nyoman Puspawati (2), Amadeu de Lopez (3)
(1) Food Science and Technology, Faculty of Agricultural Technology Udayana University at Jimbaran, Bali
(2) Food Science and Technology, Faculty of Agricultural Technology Udayana University at Jimbaran, Bali
(3) Postgraduate Food Science and Technology, Faculty of Agricultural Technology Udayana University at Jimbaran, Bali Indonesia
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How to cite (IJASEIT) :
[1]
I. M. Sugitha, N. N. Puspawati, and A. de Lopez, “Study of Ami Maka Ana ( Traditional Fermented Buffalo Milk ) as Nutritional Food at Los Palos East Timor”, Int. J. Adv. Sci. Eng. Inf. Technol., vol. 4, no. 3, pp. 201–204, Jun. 2014.
Citation Format :
The study was conducted  to determine the public attitude toward the existence of traditional food ami maka-ana (AMA)prepared by addition of maka wele( alip-bark) in to buffalo milk at Locales. The method used were explorative and laboratory research, for determining the location was based on the method of purposive sampling, in which 4 villages  in the sub district of Locales was chosen as the location of the study. The samples of AMA were collected from each village which were tested organoleptically and chemical composition at  Food Nutrition Laboratory of FTP-Unud Denpasar, Bali, Indonesia.  The results showed that Panelists were like the taste and overall acceptance by its characteristics such as moisture ( 50.15%),  ash ( 2.00%), protein (18.15%), fat( 20.78%,) lactose( 3.68%), total acidity( 0.86%,),  total solids ( 49.95%) ,   total solids non fat ( 34.71%),  total count (5.65 x 104 CFU/g) and lactic acid bacteria ( 2.15 x 104 CFU/g).

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