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Publikasi Staf Biotek

PEMANFAATAN MILK CLOTTING ENZYME DARI Lactobacillus casei D11 UNTUK PEMBUATAN KEJU MOZZARELLA



Milk Clotting Enzymes (MCE) is an active agent for cheese making which may be produced by Lactic acid bacteria (LAB). MCE activity differs according to the LAB strains used. Lactobacillus casei D11 could produced MCE when it is grown in MRS broth medium. In this study, MCE of L. casei D11 with the addition of rennet is used and optimized for the production of mozzarella cheese using Response Surface Method (RSM) with Central Composite Design (CCD). Organoleptic properties is determined by hedonics test involving 30 respondents and analyzed statistically which was followed Duncan's test. Furthermore, proximate analysis of mozzarella cheese was conducted. Our results show that the MCE activity produced by L. casei D11 was 8.471 Soxhlet Unit with protease activity of 3.28 U/mL. The ANOVA results showed that the concentration of MCE is significantly influence the production of curd. The optimum concentration of MCE and rennet for the production of curd suited for the production of mozzarella cheese were 20 and 0.002 persen with a maximum predicted curd yield of 14.996 persen (g/100 mL milk) which is increased by 13.9 persen compared to the curd yield before optimization. Statistical analysis on taste, color, flavor, and cheese texture by respondents shows that mozzarella cheese made by the combination of 15 persen of MCE and 0.00079 and 0.0015 persen of rennet, organoleptically superior to the commercial mozzarella used in this experiment. Proximate analysis shows that mozzarella produced has a moisture content of (w/w) 33.34 persen, ash (3.48 persen), fat (30.44 persen), protein (25.12 persen), carbohydrate (7.53 persen) and energy (kkal/100g) 404.


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Judul Seri
Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan . 2015, Vol. 26 Issue 1, p62-70. 9p
No. Panggil
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Penerbit : .,
Deskripsi Fisik
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Bahasa
Indonesia
ISBN/ISSN
ISSN: 2087-751X
Klasifikasi
NONE
Tipe Isi
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Tipe Media
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Tipe Pembawa
-
Edisi
-
Subyek
Info Detil Spesifik
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Pernyataan Tanggungjawab

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