EVALUASI MUTU SUSU FERMENTASI BIJI NANGKA DENGAN VARIASI SUSU SKIM MENGGUNAKAN BAKTERI Lactobacillus casei subsp. casei R-68
Abstract: Jackfruit seeds and
skim milk fermented by Lactobacillus casei subsp. casei R-68 expected to produce fermented milk that has
more complete nutritional value and
health benefits. Lactobacillus casei subsp. casei R-68 was isolated from
dadih, a type of fermented milk in West Sumatra, Indonesia. This study used
Completely Randomized Design experiment with 6 treatments and 3 replications to
obtain 18 experimental units. The data obtained were statistically analyzed
using Analysis of Variance (ANOVA). If F count is greater than or equal to F
table then it continued with DNMRT test at 5% level. The results showed that pH
of jackfruit seed fermented milk were 4,83-5,80, total lactic acid 0,52-1,17%,
total solids 10.15-25.40%, protein content 23.76-6.16% and ash content
0.08-1.07% after fermentation.While descriptive assessment of which felt a bit
acidic, yellowish white to white and its viscosity was dilute to thick and
favored by panelists.
Penulis: Febrian Ardi, Usman
Pato, Evy Rossi
Kode Jurnal: jppertaniandd170135
