PEMBUATAN KEJU MOZARELLA DARI SUSU KERBAU RAWA DENGAN PENAMBAHAN SUSU KEDELAI DAN BIANG PROTEXIN

SRIUTAMI, OKTA and Hamzah, Basuni and Syafutri, Merynda Indriyani (2020) PEMBUATAN KEJU MOZARELLA DARI SUSU KERBAU RAWA DENGAN PENAMBAHAN SUSU KEDELAI DAN BIANG PROTEXIN. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of the research was to study the effect of addition of soy milk and protexin primers on the characteristics of mozzarella cheese from swamp buffalo milk. This study used a factorial randomized block design (RAKF) with two treatment factors. The treatment was repeated 3 times. The first factors was the concentration of soy milk (A1 0%, A2 10%, and A3 20%) and the second factor was the concentration of protexin (B1 2.5% and B2 5.0%). The parameters observed included physical characteristic (texture / hardness), chemical characteristics (water content, ash content) microbiological characteristic, and sensory characteristics using hedonic tests (include texture, overall appearance and aroma). The best treatment parameters include chemical characteristics (fat content, protein content, dried matter yield) and microbiological characteristics (total lactic acid bacteria). The results showed that the cooncentration of soy milk had significant effects on texture, and water content, while concentration of protexin had significant effect on texture. Mozarella cheese on A2B2 treatment (10% soy milk and protexin source of 5.0%) was the best treatment based on the highest score of hedonic test (texture and overall appearance). Interaction of concentration of soy milk and concentration of protexin significantly affected physical characteristic (texture) and sensory characteristics (texture and overall appearance) of the resulting mozzarella cheese.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	starter protexin, keju mozarella, susu kedelai
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 7607 not found.
Date Deposited:	28 Aug 2020 07:02
Last Modified:	28 Aug 2020 07:02
URI:	http://repository.unsri.ac.id/id/eprint/34028

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