The Quality of Dadih Mutan Lactococcus Lactis at Various Fermentation Times
| Main Authors: | Melia, S, Sugitha, IM |
|---|---|
| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
Faculty of Animal Agriculture, Diponegoro University
, 2007
|
| Subjects: | |
| Online Access: |
http://eprints.undip.ac.id/26026/1/32(2)2007p86-90.pdf http://fp.undip.ac.id http://eprints.undip.ac.id/26026/ |
Daftar Isi:
- “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