Analysis Quality of Soft Cheese Cottage with Additional of Pineapple Juice (Ananas Comusus (L.) Merr) and Lactobacillus Fabifermentans

Autor:	Reski Praja Putra, Andi Sukainah, Ratnawaty Fadilah, Akifah
Rok vydání:	2021
Předmět:	biology Lactobacillus fabifermentans Food science Ananas biology.organism_classification Cheese cottage PINEAPPLE JUICE
Zdroj:	IOP Conference Series: Earth and Environmental Science. 709:012021
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/709/1/012021
Popis:	Soft cheese that has been produced with the addition of three types of coagulant namely pineapple juice, lactic acid bacteria Lactobacillus fabifermentans (Lactobacillus fabifermentans culture in isolation from the results of corn flour fermentation), and a mixture of pineapple juice and Lactobacillus fabifermentans. The best soft cheese obtained from the treatment of a mixture of pineapple juice 40% with lactic acid bacteria Lactobacillus fabifermentans 8%. Furthermore, to improve the quality of soft cheese produced, then add 1% salt. The quality of the resulting cheese includes curd yield 23.17%. water content 68.03%, protein content 8.27%, fat content 5.46%, pH 4.14%, total acid 1.66%. Based on the results of the organoleptic test on the resulting soft cheese obtained the taste, aroma, texture, and color preferred by the panelists.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::bd043caa4ea28f701d0103ed1e02feb1 https://doi.org/10.1088/1755-1315/709/1/012021 Zobrazit plný text záznamu