UJI KADAR ASAM LAKTAT PADA KEJU KACANG TANAH (Arachis hypogaea L.) BERDASARKAN VARIASI WAKTU DAN KONSENTRASI BAKTERI Lactobacillus bulgaricus DAN Streptococcus lactis
Abstrak: The research has done
of “Test content of free fatty acids in cheese peanut (Arachis hypogaea L.) by
variations storage period difference and the concentration of bacteria
Streptococcus lactis and Lactobacillus bulgaricus.” The cheese processing
includes: coagulation, formation or salting and storage period. And the
addition of skim milk and starter bacteria Streptococcus lactis and
Lactobacillus bulgaricus. In the research purpose for determination the effect
of concentration of starter bacteria Streptococcus lactis and Lactobacillus
bulgaricus and storage period difference to free fatty acid of peanut cheese.
This research used 2 factors and conducted by three time repetition. The first
factor was the concentration of starter (1%, 2% and 3%) and the second factor
storage period (5, 10 and 15 days). The results showed that the highest free
fatty acid of starter bacteria at a concentration of 3% and storage period of
10 and 15 days. The lowest free fatty acid of starter bacteria at a
concentration of 1% and storage period at zero day.
Penulis: Ulfa Mutia, Chairul
Saleh, Daniel
Kode Jurnal: jpkimiadd130715
