KARAKTERISTIK KEJU MOZZARELLA OLES SUSU KERBAU YANG DISUBSTITUSI SUSU KEDELAI DAN PENAMBAHAN PEDIOCOCCUS CEREVISIAE
Daftar Isi:
- The objective of the research was to determine substitution of soy milk and Pediococcus cerevisiae on characteristics physical, chemical, and sensory characteristics of mozzarella cheese spread buffalo milk. This research was conducted by using Factorial Completely Randomized Design (RALF) with two factors and each treatment analysis was repeated three times. The first factor was adding soy milk (0%, 5% and 10%) and the second factor was adding Pediococcus cerevisiae (0% and 3%). Observed parameters were physical characteristic (texture), chemical characteristics (water content and ash content), sensory properties (aroma, texture and overall acceptability) and analysis protein content, fat content, total lactic acid bacteria, dry matter yield, pH value, spreadibility, and total solid whey on the best treatment. The research showed that treatment of adding soy milk had significant effect on ash content. The treatment of adding Pediococcus cerevisiae had significant effect on ash content. The best treatment based on highest score of sensory properties (texture and overall acceptability) adding soy milk 10% and Pediococcus cerevisiae 0% with texture value 26,5 gf, water content 70,48%, pH value 4,2, protein content 17,55%, fat content 10,69%, total lactic acid bacteria 1,7 x 107 CFU/g, dry matter yield 7,05%, had good spreadibility, and total solid whey 7,82%.