PENGARUH PENCAMPURAN LAKTOSA DALAM PEMBUATAN KEJU FERMENTASI KEDELAI TERHADAP TOTAL PADATAN, KADAR PROTEIN, KADAR LEMAK DAN NILAI ORGANOLEPTIK PRODUK
Penulis Utama
:
Fitriyanto
NIM / NIP
:
M0403029
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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
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Penulis Utama
:
Fitriyanto
Penulis Tambahan
:
-
NIM / NIP
:
M0403029
Tahun
:
2008
Judul
:
PENGARUH PENCAMPURAN LAKTOSA DALAM PEMBUATAN KEJU FERMENTASI KEDELAI TERHADAP TOTAL PADATAN, KADAR PROTEIN, KADAR LEMAK DAN NILAI ORGANOLEPTIK PRODUK
Edisi
:
Imprint
:
SURAKARTA - FMIPA - 2008
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. Prof. Drs. Sutarno, M.Sc., Ph.D.
Penguji
:
Catatan Umum
:
Fakultas
:
×
File
:
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