Kajian Penggunaan Isolat Lokal Lactobacillus plantarum Dad 13 Untuk Pembuatan Keju Probiotik
| Main Authors: | , Meidistria Tandi Rapak, , Drs. Prof. Langkah Sembiring, M.Sc., Ph.D |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2013
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/123604/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=63717 |
Daftar Isi:
- Probiotic cheese making using local isolates Lactobacillus plantarum Dad 13 have been made. Combination treatment of biomass production used for cheese making that were biomass production using coconut water and MRS medium. The result showed that the viability of L. plantarum Dad 13 in cheese using two kinds of media during production of biomass (i.e., coconut water and MRS) were almost similar during 2 month storage, that was 103CFU/g. Decreased on viability after 2 month storage was about 3 log cycle. The result showed that this cheese could not be categorized as probiotic-cheese, since the number of its viable cells did not with the criterion of a minimum of 106 � 108 CFU/g viable cells in probiotic product. Organoleptic results showed the most cheese favored by the 25 panelists, was P2 (biomass production using coconut water) with 86% acceptance rate. Thus, local isolates of L. plantarum Dad 13 can be applied in process of cheese making.