KUALITAS DADIH SUSU SAPI MUTAN Lactococcus lactis PADA BEBERAPA LEVEL WAKTU FERMENTASI [The Quality of Dadih Mutan Lactococcus Lactis at Various Fermentation Times]
| Main Authors: | Melia, S, Sugitha, I.M |
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| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
Faculty of Animal Agriculture, Diponegoro University
, 2007
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| Subjects: | |
| Online Access: |
http://eprints.undip.ac.id/16751/1/32(2)2007p86-90.pdf http://www.jppt.undip.ac.id/pdf/32(2)2007p86-90.pdf http://eprints.undip.ac.id/16751/ |
Daftar Isi:
- ABSTRAK Dadih susu sapi mutan Lactococcus lactis adalah makanan hasil fermentasi susu sapi yang dibuat dalam tabung plastik dengan menginokulasikan 2% starter mutan L. lactis dan diinkubasi pada suhu 30oC selama 24, 26, 48, 60 dan 72 jam. Analisis laboratorium terhadap kualitas dadih mutan L. lactis menghasilkan kadar air 71,4%, tingkat keasaman 0,93%, protein 5,62%, lemak 6,39%, total koloni 118 x 105 cfu/g, dan kekentalan 10,2 Cp. Hasil analisis komposisi asam amino menunjukkan adanya keberadaan asam amino esensial. Kata kunci : fermentation, dadih, mutan L. Lactis ABSTRACT “Dadih mutan” Lactococcus lactis inoculated by 2% L. lactis starter and incubated at 30oC for 24, 26, 48, 60 and 72 hours. Laboratory analysis for the quality of “dadih mutan” L.lactis showed that it contained of water 71.4%, TTA 0.93%, protein 5.62%, fat 6.39%, TPC118 x 105 cfu/g, pH 4.8 and viscosity 10.2 Cp. Amino acid composition analysis revealed the presence of essential amino acid in dadih mutan L. lactis. Keywords : fermentation, dadih, mutan L. lactis