PENGARUH VARIASI SUHU PEMERAMAN  TERHADAP KUALITAS KEJU PERAM (Ripened Cheese)  HASIL FERMENTASI Rhizopus oryzae

Rukmi, Pramastuti Adiar

× 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

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Penulis Utama	:	Pramastuti Adiar Rukmi
Penulis Tambahan	:	-
NIM / NIP	:	M0405043
Tahun	:	2009
Judul	:	PENGARUH VARIASI SUHU PEMERAMAN TERHADAP KUALITAS KEJU PERAM (Ripened Cheese) HASIL FERMENTASI Rhizopus oryzae
Edisi	:
Imprint	:	Surakarta - FMIPA - 2009
Program Studi	:	S-1 Biologi
Kolasi	:
Sumber	:
Kata Kunci	:
Jenis Dokumen	:	Skripsi
ISSN	:
ISBN	:
Link DOI / Jurnal	:	-
Status	:	Public
Pembimbing	:	1. Tjahjadi Purwoko, M.Si 2. Estu Retnaningtyas N ,S.TP., M.Si
Penguji	:
Catatan Umum	:
Fakultas	:

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