PENGARUH PENCAMPURAN LAKTOSA DALAM PEMBUATAN KEJU FERMENTASI KEDELAI TERHADAP TOTAL PADATAN, KADAR PROTEIN, KADAR LEMAK DAN NILAI ORGANOLEPTIK PRODUK

Oleh :
Fitriyanto - M0403029 -

The increase of people awareness and technology development make provision food product which is interesting, high quality, nutritious, safety and economics. The one of development in the field of food had produce cheese from soybean through of Lactic Acid Bacteria (LAB) fermentation process. Carbohydrate contains of soybean consist of oligosaccharides and polysaccharides that difficult digested by LAB, so adding the sugar as the carbon source need to inspected as optimation effort. The aims of this research were to know the effect of lactose mixing for the total of solid matter, proteins level, fattys level and organoleptics value of soybean fermentation cheese. Soy milk was mixed by 1,3 M lactose liquid maked a different concentrations (0%, 3% , 5%, 6,5% and 8%) in 150 ml (v/v). Each milk were inoculated by Lactobacillus bulgaricus (6 hours old) and Lactococcus lactis (4 hours old) that prepared in MRS broth medium. Incubation was done during 24 hours, to produced curd and whey. Total of solid matter was measured by thick of curd. Cheese was obtained by separate the curd, and then dryed them to getting a solid matter. Total proteins level of soy fermentation cheese were analyzed by Kjeldahl’s method, then the dissolve protein by Lowry’s method, while total of fatty by soxhlet extraction and organoleptik test on 23 respondents. The results of this research showed that the thickest solid matter was obtained on control (0% lactose). The levels of total proteins on 0% and 3% mixing lactose were higher than the other, each is 30,20% and 31,06%. The levels of dissolve protein wasn’t influenced by mixing of lactose. Mixing of Lactose until 6,5% wasn’t influenced to total fatty’s rate (21,31 – 22,07%), but 8% lactose was reduced value of fatty level to 17,13%. Based on organoleptic test, the soybean fermentation cheese has getting unlikely predicate. Key words : soybean fermentation cheese, lactic acid bacteria, lactose, protein, optimation