PENGGUNAAN ENZIM RENNET DAN BAKTERI Lactobacillus plantarum YN 1.3 TERHADAP SIFAT SENSORIS KEJU

Autor:	J.H.W. Ponto, Truly M. Hutagalung, M. Tamasoleng, Afriza Yelnetty
Rok vydání:	2017
Předmět:	biology Chemistry food and beverages Rennet Food science biology.organism_classification Flavor Lactobacillus plantarum Aroma Completely randomized design Bacteria
Zdroj:	ZOOTEC; Vol 37, No 2 (2017); 286-293
ISSN:	2615-8698 0852-2626
DOI:	10.35792/zot.37.2.2017.16068
Popis:	THE UTILIZING OF RENNET ENZYMES and Lactobacillus plantarum YN 1.3 BACTERIA ON SENSORY CHARACTERISTICS OF CHEESE. This research aims to determine the utilizing of rennet enzymes and Lactobacillus plantarum YN 1.3 bacteria on sensory characteristics of cheese. This experiment using a completely randomized design (CRD) with treatments level of rennet enzymes 10%, 8%, 6%, 4%, 2% and Lactobacillus plantarum YN 1.3 bacteria on 0%, 2%, 4%, 6%, 8% levels, which is each treatment repeated as much as 40 of replications (panelists) with hedonic method used. The result showed that the utilizing of rennet enzyme and Lactobacillus plantarum YN 1.3 bacteria gives highly signifant different effects (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f58b9001e165d6f797cb9af97e52946 https://doi.org/10.35792/zot.37.2.2017.16068 Zobrazit plný text záznamu