The Effect of Fermentation Time on Product Quality of Cowpea (Vigna unguiculata L.Walp) Soft Cheese with Starter Culture of Lactobacillus plantarum B1765

Abstract

This research was conducted to determine the effect of fermentation time on lactic acid bacteria (LAB), pH, total titrated acid (TTA) and organoleptic (taste, flavor, color and texture) of cowpea soft cheese (Vigna unguiculata L.Walp) with starter culture Lactobacillus plantarum B1765. L.plantarum B1765 had been studied has a probiotic characteristics. The fermentation time was 0, 6, 18 and 24 hours. The methods were total plate count (TPC) to measure the number of LAB, pH meter to measure pH, acid-base titration to measure TTA, and hedonic test for organoleptic. The results showed that the fermentation time affected the number of LAB, pH, TTA and organoleptic. The number of LAB increased by 3 log cycles from 8.7 x 106 CFU/mL to 5,3 x 109 CFU/mL. The pH value decreased from 6.53 to 3.69. The TTA value increased from 0.45% to 1.79%. The highest level of preference for taste, texture, color and flavor was at 18 hours of fermentation with a value of 3.17; 2.77; 2.70; 2.97 (likes). Cowpea soft cheese with starter L.plantarum B1765 could be improve potentially as vegetable cheese and probiotic agent.