The Quality of Fermented Milk in The Ampel Bamboo Added by Lactobacillus bulgaricus and Streptococcus thermophilus
| Main Authors: | Miwada, INS, Wirapartha, IM, Wirayasa, IN |
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| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
Faculty of Animal Agriculture, Diponegoro University
, 2008
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| Subjects: | |
| Online Access: |
http://eprints.undip.ac.id/19039/1/33(2)2008p115-119.pdf http://www.fp.undip.ac.id http://eprints.undip.ac.id/19039/ |
Daftar Isi:
- The research was carried out to investigate the quality of milk fermented in the ampel bamboo. This research used Completely Randomized Design with four treatments, i.e. treatments A (no added culture of lactic acid bactery/LAB), B(added LAB with strain Lactobacillus bulgaricus and Streptococcus thermophilus (L/S), ratio 1:1), C (added LAB with strain Lactobacillus bulgaricus and Streptococcus thermophilus (L/S), ratio 2:1) and D (added LAB with strain Lactobacillus bulgaricus and Streptococcus thermophilus (L/S), ratio 1:2). Each treatment was replicated 6 times. The observed variable were the lactic acid bacteria, protein, fat and water content, pH value and also total of bacteria (colony/g). The results of the experiment indicated that the highest pH value of fermented milk (P<0.05) was reached by treatment A (4.87), followed by B (4.61), D (4.52) and C (4.39). The highest lactic acid production (P<0.05) was reached by treatment C (1.05 %) is followed by D (1.03 %); B (0.92%) and A (0.80%), respectively. The highest water content in the fermented milk (P<0.05) was in the treatment A (87.53%). While, treatment B (86.34%), C (86.34%) and D (86.19%) did not significantly different . In comparation to control adding the bactery inoculum into the ampel bamboo resulted that the highest protein content and the latic acid bactera were about (3.53%) and (6.31 x 107 colony/g), respectively. While the amount of fat did not different significantly. It can be concluded that the milk fermented in the ampel bamboo added by LAB culture ratio L/S (1:2) was resulted better performance. Keywords : Fermentation, Milk, Bamboo ampel.