PEMBUATAN KEJU MOZARELLA OLES MENGGUNAKAN SUSU KERBAU, SUSU KEDELAI DAN BAKTERI ASAM LAKTAT (Streptococcus lactis dan Lactobacillus plantarum)
Daftar Isi:
- The obejctive of the research was to determine the effect of using buffallo milk, soy milk, and yeast (Streptococcus lactis and Lactobacillus plantarum) on physical, chemical, and sensory characteristics of mozzarella cheese spread. This research was conducted by using a Factorial Randomized Block Design with two factors and each treatment analysis was repeated three times. The first factor was concentration of soy milk (0%, 10% and 20%) and the second factor was concentration of Lactobacillus plantarum (0% and 5%). Observed parameters were physical characteristic (texture), chemical characteristics (water content and ash content), sensory properties (aroma, texture and overall acceptability) and the best parameter treatment were protein content, lipid content, total lactic acid bacteria, dry matter yield, total whey solid, pH value and spreadability. The research showed the treatment with the concentration of soy milk had significant effect on texture, water content and ash content. The treatment with the concentration of Lactobacillus plantarum had significant effect on ash content but it had not significant effect on texture and water content. Treatment of A3B2 (concentration of soy milk 20% and Lactobacillus 5%) was the best treatment based on the highest score of sensory properties (texture and overall acceptability) had texture value 17.4 gf, water content 70.26%, ash content 3.1%, protein content 24.34%, lipid content 10.79%, pH value 4.19, total lactic acid bacteria 2.23 x 106 CFU/g, dry matter yield 6.78%, total solid in whey 9.41%, hedonic score (aroma 2.6, texture 2.8 and overall acceptability 2.96) and had good spreadability.