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PEMBUATAN KEJU DART BAHAN BAKU KEDELAI DENGAN PROSES FERMENTASI OLEH BAKTERI Lactobacillus bulgaricus (Luerssen & Kuhn) Holland DAN JAMUR Penicillium roqueforti Thom

Master Theses from JBPTITBPP / 2017-09-27 15:33:59
Oleh : Dian Widiyanti (NIM. 206 99 006), S2 - Biology
Dibuat : 2002-05-00, dengan 7 file

Keyword : Lactobacillus bulgaricus ,Luerssen & Kuhn, Holland, Penicillium roqueforti Thom mashrom, mashrom.

Abstrak:




Telah dilakukan penelitian mengenai pembuatan keju dengan menggunakan susu kedelai untuk mendapatkan keju rendah lemak dan tinggi protein. Tujuan penelitian ini adalah untuk membuat keju kedelai melalui fermentasi oleh bakteri L. bulgaricus dan jamur P. roqueforti; menentukan jumlah inokulum, kadar garam dan waktu pemeraman yang tepat untuk pembuatan keju; dan memperoleh keju yang memiliki karakteristik kadar protein tinggi, kadar Iemak rendah serta cita rasa yang diterima. Penelitian dilakukan dalam beberapa tahap yaitu pembuatan susu kedelai, penggumpalan protein susu kedelai oieh L. bulgaricus dan optimasi terhadap faktor pertumbuhannya yaitu suhu, pH medium serta jumlah inokulum melalui substrat cair melalui fermentasi substrat cair .Parameter yang diukur adalah pH, kadar asam laktat dan beret dadih. Pembuatan keju dilakukan melalui fermentasi dadih oleh P. roqueforti dengan menggunakan variasi perlakuan jumlah inokulum 5, 10, 15%; kadar garam 2, 2,5 dan 3 derajat/a, serta lama pemeraman 2 dan 3 hari. Parameter yang diukur adalah pH, kadar asam laktat dan kandungan lemak serta protein. Analisis statistik dilakukan terhadap kandungan lemak dan protein keju untuk mengetahui variasi perlakuan terbaik. Berdasarkan hasil penelitian diketahul bahwa umur inokulum terbaik untuk L. bulgaricus adalah 4 jam dengan laju pertumbuhan spesifik 0,93204, untuk P. roqueforti adalah 3 had dengan laju pertumbuhan 0,46025. Proses penggumpalan protein susu kedelai oleh L. bulgaricus berlangsung baik dengan kondisi suhu inkubasi 45derajat C, pH awal medium 5,5 dan jumlah inokulum 10% vlv. Berdasarkan hasil pengukuran kadar lemak, kadar protein dan uji organoleptik terhadap proses pemeraman oleh P. roqueforti, keju dengan karakteristik kadar lemak rendah, kadar protein tinggi dan cita rasa yang disukai diperoleh dad perlakuan jumlah inokulum 15% v/b, kadar garam 2%, dan lama pemeraman 3 ban. Kadar protein dan lemak yang dihasilkan oleh perlakuan ini masing-masing adalah 10,25% dan 0,47%.

Deskripsi Alternatif :

Abstract:






Research about the production of chesee using soymilk to obtain cheese with low fat and high protein has been carried out. The aims of this research were to make soy cheese through fermentation by L. bulgaricus and P. roqueforti; to determine the precise concentration of inoculum, salt and time of ripening for cheese production; and to obtain cheese which had low content of lipid, high content of protein and acceptable taste characteristics. Research has been carried out through several stages : i.e. soymilk production, coagulation of soymilk protein by L. bulgaricus and optimization of its growth factors namely incubating temperature, initial medium pH and the volume of inoculum through liquid substrate fermentation. The measured parameters were pH, lactic acid content and curd weight. Cheese production was done through solid substrate fermentation by P. roqueforti with various concentarion of inoculum (5,10,15% v/b), salt (2, 2,5, 3 % bib) and time of ripening (2 & 3 days). The measured parameters were pH, lactic acid, lipid and protein contents. Statistical analysis was applied to the result of lipid and protein measurements in order to know the best variation of treatment. The best age of inoculum for L. bulgaricus was 4 hours with a specific growth rate of 0,93204, while for P. roqueforti was 3 days with a specific growth rate of 0,46025. The process of protein coagulation by L. bulgaricus run well with the condition of incubating temeperature 45 farenheit C, intial medium pH 5,5 and inoculum concentration 10% v/v. Based on the result of lipid and protein content measurement, also organoleptic test to the ripening process of cheese by P. roqueforti, chesee with low content of lipid, high content of protein and acceptable taste characteristic was obtained from variation of inoculum concentration 15% v/b, salt 2%, and time of ripening 3 days. The protein and lipid content of this chesee were 10,25% and 0,47% respectively.

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  • Pembimbing I : Nuryati Juli,Dra., MS. ;




    Pembimbing II : Purwo Arbianto., Dr.





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