MUTU SENSORI SUSU FERMENTASI PROBIOTIK SELAMA PROSES FERMENTASI MENGGUNAKAN Lactobacillus casei subsp. casei R-68
Abstract: Probiotic fermented
milk by Lactobacillus caseisubsp. casei R-68 with skim milk as a raw material
expected to produce probiotik fermented milk with more complete nutriotional
value and health benefits. The purpose of this study was to determine the best
fermentation on the quality of fermented milk. This study used a Completely
Randomized Design with six treatmentsnamely P1 = fermentation time 6 hours, P2
= fermentation time 9 hours, P3 = fermentation time 12 hours, P4 = fermentation
time 15 hours, P5 = fermentation time 18 hours,P6 = fermentation time 21 hours
and three replications. Data were analyzed using ANOVA, followed by DNMRT at 5%
level. The results show that the fermentation time significantly (P <0.05)
influencedthe sensory test by descriptive and hedonic on taste and viscosity,
but did not significantly affect (P> 0.05) the moisture, fat, ash contentsas
well asthe sensory test by descriptive and hedonic on color and the sensory
test by descriptive on viscosity. It was concluded that the best quality of
fermented milk was P4 (fermentation time 15 hours).
Penulis: Azli Ananta Ginting,
Usman Pato, Vonny Setiaries Johan
Kode Jurnal: jppertaniandd170312
