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.
Highlights
ABSTRAK Keju adalah produk dari susu yang sebagian besar bersumber dari impor negara lain
Soft cheese composition made from cow's milk using direct pickling techniques
The treatment consisted of 2 treatments, namely making cheese with the addition of rennet and adding rennet + starter LAB
Summary
Peralatan yang digunakan adalah timbangan analitik, gelas ukur volume 1000 mL, thermometer, pengaduk, waterbath, refraktometer, mikropipet volume 1mL, gelas beker ukuran 1000 mL, Erlenmeyer ukuran 250 mL Bahan. Preparasi penghitungan BAL dengan cara back slooping dimana starter dari produk yoghurt “biokul” diambil sebanyak 10 mL kemudian dimasukkan ke dalam medium pengkayaan BHI (Brain Hearth Infussion) broth dan diinkubasi selama pada suhu 37oC 24 jam. Pembuatan NA 1000 mL dilakukan dengan cara medium NA ditimbang sebanyak 28 gram dan dilarutkan ke dalam1000 mL akuades sampai homogen, kemudian medium NA disterilkan dengan autoclave pada suhu 121oC selama 15 menit. Kemudian 1 mL sampel hasil pengenceran dimasukkan ke dalam cawan petri dan kemudian dituangkan medium NA ± sebanyak 10 -15 mL secara pour plate, pencawanan dilakukan duplo dari pengenceran 10-7 sampai dengan pengenceran 10-9. Proses Pembuatan Keju dengan Rennet Komersial dan Rennet + Starter BAL dari produk yoghurt “biokul” adalah sebagai berikut: Susu segar masing-masing sebanyak 750 mL dipanaskan dengan metode pasteurisasi hingga suhu 60°C dan diamkan selama 3 menit. Setelah 6 jam, keluarkan keju dari bungkusan dan masukan keju ke dalam kulkas
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