Abstrak
PENGARUH VARIASI SUHU PEMERAMAN TERHADAP KUALITAS KEJU PERAM (Ripened Cheese) HASIL FERMENTASI Rhizopus oryzae
Oleh :
Pramastuti Adiar Rukmi - M0405043 -
ABSTRACT
Milk contain of matter that can be absorbed by blood and used for body.
Milk is a food material of cattle-breeding that easy to be broken as contaminated
by mycrobia activity or pathogen bacteria from sequeezing environment area, or
the cattle environment it self. This fenomena make people try to look for way to
make it durable, one of the ways is fermentation. Cheese is one of milk
fermentation product which is often contaminated by yeast as secondary
microflora that has been examined give significant contribution to cheese ripened
process. Ripened cheese is raw cheese that is ipened for several months. Rhizopus
oryzae has character like rennet, able to result protease. Rhizopus oryzae produce
lactic acid that has better quality than lactic acid which is produced by bacteria.
The aim of this research is to know the influence of ripening temperature variation
to ripened cheese quality as a result of fermentation Rhizopus oryzae that include
calculating curd score, water level, fat, protein, and calcium and also likeness
level. Ripening temperature variation interplay to ripened cheese quality that is
formed. The grade of curd is 7,097%. The water content is 39,817% (temperature
150
C), 35,65% (temperature 200
C), and 36,583% (temperature 250
C). The fat
content is 543 mg/ g (temperature 150
C), 504 mg/ g (temperature 200
C), and 577
mg/ g (temperature 250
C). The protein content is 336 mg/ g (temperature 150
C),
258 mg/ g (temperature 200
C), and 258 mg/ g (temperature 250
C). The calcium
content is 1,949 mg/ g (temperature 150
C), 1,338 mg/ g (temperature 200
C), and
2,263
mg/ g (temperature 250
C).
From the research result we can get a summary that Rhizopus oryzae is
proved can be used as starter in making cheese without adding rennet because it
can be able to do fermentation of milk in 8 hours at temperature 370
C that is
showed with do decreasing pH score 1,82 and form curd.
Keywords: Ripened Cheese, Rhizopus oryzae, temperature