DAYA TAHAN HIDUPLactobacillus caseiPADAKEJU MOZZARELLA DARI SUSU KERBAU SEBAGAI PANGAN FUNGSIONAL SELAMA PENYIMPANAN
| Main Author: | Sastrawan, Adi |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2016
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| Subjects: | |
| Online Access: |
http://eprints.unram.ac.id/12676/1/SKRIPSI_ADI%20SASTRAWAN_DAYA%20TAHAN%20HIDUP%20Lactobacillus%20casei%20PADA%20KEJU%20MOZZARELLA%20DARI%20SUSU%20KERBAU%20.doc http://eprints.unram.ac.id/12676/ |
Daftar Isi:
- The aimof the researchwas to observe the viability of lactobacillus caseiand the role of the lactobacillus casei in affecting pH, moisture content and physical properties of mozzarella cheese during storages. Mozzarella cheese producing was conducted at Laboratory of Animal Husbandry Processing Technology (TPHP) and observation the viability of lactobacillus casei was conducted at Laboratory of Microbiology and Biotechnology, Faculty of Animal Husbandry, University of Mataram, on December 2014 – January 2015. This research used 3x3 Factorial pattern of Completely Randomized Design (CRD) with 2 different treatments, those are lactobacillus casei levels (0%, 10% and 15%) and length of the storages period (0, 7, and 14 days). Each treatment consists of 3 replications. The results showed that lactobacillus casei level have significant effect (P<0.01) to the viability of lactic acid bacteria, while length of the storages period have significant effect (P<0.05) to the viability of lactic acid bacteria in mozzarella cheese.Lactobacillus casei remained viable in average population of lactic acid bacteria 47.73 x 104 CFU/g during storages period, so the mozzarella cheese may be used as functional food. Both of lactobacillus caseilevelsand length of storages period were significant (P<0.01) to pH and texture, but exhibited no significant effect (P>0.05) to moisture content. In the cheese colour, lactobacillus casei levelshave significant effect (P<0.01) and length of storages period showed no significant effect (P<0.05). Texture of mozzarella cheese produced was varied from firm to hard with creamy colour.