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Arifia Zulaika Andaningrum
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Engineering Environmental Science

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TOTAL BAKTERI ASAM LAKTAT, TOTAL ASAM, NILAI pH, SINERESIS, TOTAL PADATAN TERLARUT DAN SIFAT ORGANOLEPTIK YOGHURT METODE BACK SLOOPING Rizki Adrianto; Damar Wiraputra; Masmulki Daniro Jyoti; Arifia Zulaika Andaningrum
Jurnal Agritechno Jurnal Agritechno, Vol. 13, Number 2, Oktober 2020
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v13i2.358

Abstract

This study aims to determine the total lactic acid bacteria, total acid, pH value, syneresis, and organoleptic properties of yogurt using the back slooping method. Experiments were made by taking bacteria from yogurt products (biocul) with variations in the incubation time of room temperature, 37 oC, 40 oC, 45 oC, and 37 oC to 40 oC. The results of the analysis on total lactic acid bacteria, total acid, pH value, and viscosity of yoghurt with the back slooping method gave different results. Meanwhile, the organoleptic test used the hedonic level of preference, which included aroma, color, texture, and overall acceptance. Total lactic acid bacteria 8,03-8,29 log CFU / ml; total acid 0.95-1.26%; pH value 3.70-4.78; total dissolved solids 10.1-12.0%; Organoleptic test with the level of preference including color, aroma, texture and overall acceptance, obtained a preference score of 4, which means like. Based on the organoleptic test, it can be concluded that the best quality of yogurt with the back-loop method of incubation temperature of yogurt B5 with an incubation temperature of 37 oC to 40 oC
RENDEMEN, AROMA, RASA, PENAMPILAN KEJU LUNAK DARI SUSU SAPI DENGAN PENAMBAHAN RENNET DAN STARTER BAL YOGHURT BIOKUL Rizki Adrianto; Damar Wiraputra; Masmulki Daniro Jyoti; Arifia Zulaika Andaningrum
Jurnal Agritechno Jurnal Agritechno, Vol. 13, Number 2, Oktober 2020
Publisher : Depertemen Teknologi Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/at.v13i2.359

Abstract

Cheese is a product of milk, mostly imported from other countries. Therefore it is very important to develop using locally available materials. This study was conducted to compare the effects of a given treatment. Soft cheese composition made from cow's milk using direct pickling techniques. This research used fresh cow's milk from Lampung State Polytechnic, LAB starter from “biokul” brand and rennet as a coagulant. The treatment consisted of 2 treatments, namely making cheese with the addition of rennet and adding rennet + starter LAB. The variables measured were yield, aroma, taste, and overall appearance. The results showed that the direct acidification technique using the LAB starter is feasible for use in the process of making soft cheese from cow's milk. The advantage of this technique is that it is fast, easy and cheap. The yield and composition of soft cheese from cow's milk varies depending on the treatment at the time of cheese making. To produce soft cheese with high yield, good aroma, taste, and overall appearance, it is recommended to use the rennet + starter LAB treatment.
Co-Authors Damar Wiraputra Masmulki Daniro Jyoti Rizki Adrianto