EVALUASI MUTU SUSU FERMENTASI BIJI NANGKA DENGAN VARIASI SUSU SKIM MENGGUNAKAN BAKTERI Lactobacillus casei subsp. casei R-68
| Main Authors: | Ardi, Febrian, Pato, Usman, Rossi, Evy |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Jurnal Online Mahasiswa (JOM) Bidang Pertanian
, 2017
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| Online Access: |
http://jom.unri.ac.id/index.php/JOMFAPERTA/article/view/17075 http://jom.unri.ac.id/index.php/JOMFAPERTA/article/view/17075/16488 |
Daftar Isi:
- Jackfruit seeds and skim milk fermented by Lactobacillus casei subsp. casei R-68 expected to produce fermented milk that has more complete nutritional value and health benefits. Lactobacillus casei subsp. casei R-68 was isolated from dadih, a type of fermented milk in West Sumatra, Indonesia. This study used Completely Randomized Design experiment with 6 treatments and 3 replications to obtain 18 experimental units. The data obtained were statistically analyzed using Analysis of Variance (ANOVA). If F count is greater than or equal to F table then it continued with DNMRT test at 5% level. The results showed that pH of jackfruit seed fermented milk were 4,83-5,80, total lactic acid 0,52-1,17%, total solids 10.15-25.40%, protein content 23.76-6.16% and ash content 0.08-1.07% after fermentation.While descriptive assessment of which felt a bit acidic, yellowish white to white and its viscosity was dilute to thick and favored by panelists.Keywords: Jackfruit seeds, Lactobacillus casei subsp. casei R-68 and skim milk.