[abstrak] STABILISASI BAKTERI ASAM LAKTAT PADA PEMBUATAN KEJU PROBIOTIK SUSU KAMBING (Stabilization of Lactic Acid Bacteria (BAL) on Probiotic Cheese from Goat Milk)

source: http://www.gutflora.org

By: Rahayu W P1), Setyawardani T2), Miskiyah3) (1)Department of Food Science and Technology, Bogor Agricultural University, 2)Faculty of Animal Science, Jenderal Soedirman University, 3) Post harvest Research and Development Center, Ministry of Agriculture)

Goat milk is very potential to be future processed because it has low content of lactose, high MCFA, and high nucleotides. Goat milk is a natural source of lactic acid bacteria (LAB) that have beneficial effect to the health. The research successfully isolated Lactobacillus rhamnosus, and L. plantarum 1  and then apply those bacteria on cheese as a form of food diversification. This research were done in three stages, i.e. (1) maintenance and preparation of lactic acid bacteria culture, (2) probiotic cheese making and testing its stability, (3) proximate and sensory test of probiotic cheese. Probiotic cheese using Lactobacillus rhamnosus, and L. plantarum 1  has the stability of LAB for 4 weeks of storage with the number of LAB was 109  log CFU/g. The flavour of resulting cheese was similar to commercial goat cheese, but the texture and taste were different (P<0.05) to commercial goat cheese.  The texture of probiotic soft cheese has a hardness range from 0.115 to 0.452 N. The hardness texture was significantly different at level 5% (P<0.05) for soft cheese compare to the use of different probiotic LAB. The chemical composition of probiotic cheese has moisture content from 56.38 to 60.58%; protein content from 13.57 to 17.40%, fat  17.66 to 20.42% fat and  ash content from 2.69 to 3.19%.

Keywords : goat milk, probiotics, cheese

Dimuat di Jurnal  Penelitian Pascapanen Pertanian, Volume 7 No. 2, 2010, ISSN 0216-1192

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