PENGARUH PENAMBAHAN STARTER BAKTERI MESOFILIK DAN KALSIUM KLORIDA TERHADAP KARAKTERISTIK KEJU CHEDDAR TERBUAT DARI SUSU KERBAU RAWA PAMPANGAN = THE EFFECT OF MESOPHILIC BACTERIA STARTER AND CALCIUM CHLORIDE ADDITION ON THE CHARACTERISTIC OF CHEDDAR CHEESE MADE FROM PAMPANGAN SWAMP BUFFALO MILK

FATIN, FABELA FADHILLAH and Hamzah, Basuni and Wijaya, Agus (2018) PENGARUH PENAMBAHAN STARTER BAKTERI MESOFILIK DAN KALSIUM KLORIDA TERHADAP KARAKTERISTIK KEJU CHEDDAR TERBUAT DARI SUSU KERBAU RAWA PAMPANGAN = THE EFFECT OF MESOPHILIC BACTERIA STARTER AND CALCIUM CHLORIDE ADDITION ON THE CHARACTERISTIC OF CHEDDAR CHEESE MADE FROM PAMPANGAN SWAMP BUFFALO MILK. Undergraduate thesis, Sriwijaya University.

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Abstract

Pampangan swamp buffalo milk has higher nutrient than cow and goat milk, with high nutrient content of buffalo milk makes its shelf life shorter, so it needs further processing to extend the life of milk store and increase the nutritional value and selling value milk. Cheese is a food probiotic that is processed by coagulating milk using rennet enzyme. Calcium chloride can be used as a supplement to accelerate the action of rennet in coagulating milk. The objective of this research was to determine the effect of mesophilic bacteria starter and calcium chloride addition on the characteristics of cheddar cheese made from swamp buffalo milk. The experiment used a Factorial Randomized Block Design (RAKF) and consistes of two factor, namely mesophilic bacteria starter (3, 5, and 7%, w/w) and calcium chloride addition (0.25 and 0.5%, w/w). The observed parameter were total lactic acid bacteria, texture, color, moisture content, total solids, as well as sensory characteristics using texture, aroma, color and appearance as quality attributes. However, protein and fat content were only analyzed only for the best treatment. The results showed that bacteria starter addition had significant effects on total lactic acid bacteria, moisture content, texture and total solids, whereas calcium chloride addition had significantly affected moisture content, texture, and total solids. Furthermore, interaction of the two factors showed no significant effects on all parameters. Based on texture of a commercial cheddar cheese, the best treatments was A3B2 (7% mesophilic bacteria starter and 0.5% calcium chloride) with the following properties: texture 180.2 gf, L* 87.1%, c* 18.05% , h* 72.85o, total lactic acid bacteria 15.32 log CFU/g, moisture content 41.86%, total solid 58.14%, protein content 14.28%, fat content 21.13% and average hedonic scores for texture, aroma, color and appearance were 2.65; 1.94; 2.53 and 2.82, respectively.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Starter bakteri, Keju Cheddar, Susu kerbau
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 12 not found.
Date Deposited:	15 Aug 2019 04:55
Last Modified:	15 Aug 2019 04:55
URI:	http://repository.unsri.ac.id/id/eprint/4371

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