Effect of Different Incubation Time on Goat's Milk Dadih on Thorny Bamboo (Bambusa stenostachya Hackel)

The purpose of this study was to determine the quality dadih with bamboo in Taiwan, namely Thorny (Bambusa stenostachya Hackel) different incubation times. materials used are tubes, banana leaves and Alpine goat's milk from National Pingtung University Science Technology (NPUST) Taiwan. Dadih is made by pasteurizing at a temperature 65oC for 30 minutes, allowed stand until 30oC, poured into tube covered leaves, then fermented an incubator 37oC time variations (0, 24, 30, 36, 42, 48 hours). results showed that difference significantly (p<0.05) on pH, total acidity, syneresis, general characteristics dadih. conclusion 24-hours best make because taste similar West Sumatra.