PEMANFAATAN SUSU SKIM SEBAGAI BAHAN DASAR DALAM PEMBUATAN PRODUK OLAHAN MAKANAN TRADISIONAL DANGKE DENGAN BANTUAN BAKTERI ASAM LAKTAT
Abstrak: Dangke is Enrekang
traditional food products, which is a kind of cheese products without curing,
and not coagulated with rennet but with papain (papaya latex). Dangke in this
formula made using skim milk base material which is then fermented using
bacteria Lactobacillus bulgaricus and Streptococcus thermophillus which has
been commonly used in the manufacturing process of milk fermentation. The
purpose of this study was to determine the quality of processed food products
made from the traditional Dangke basic ingredients of skim milk, and skim milk
determine the effect of concentration and fermentation time on making dangke to
dangke generated. Research methods include making Dangke with 3 variations of
the concentration of skim milk 5%, 10%, 15%, heating at a temperature of 65ºC.
40ºC cooling, inoculation with bacteria Lactobacillus bulgaricus and
Streptococcus thermophillus. Incubation temperature of 40.5°C in the oven. In
the incubation period 1, 2, 3 days organoleptic testing in the form of color,
aroma, flavor, and texture analysis is then performed fat, protein, and lactic
acid. The results of the analysis showed that the organoleptic quality of
processed food products traditional Dangke made from basic ingredients in the
manufacture of skim milk yield dangke dangke white, flavored lactic acid, sour,
textured semi-solid. The results of the analysis indicate that the nutritional
value of the higher concentration of skim milk and the longer the fermentation
time caused the increase in protein content, total lactic acid and a decrease
in fat content. The conclusion of this study is skim milk can be used as an
alternative raw material in the manufacture dangke. Effect of skim milk
concentration and fermentation time on the quality of dangke can increase total
levels of lactic acid, protein content and lower fat content. Fermentation
dangke better quality than the conventional dangke.
KATA KUNCI: Dangke; Skim Milk;
Fermentation; Lactobacillus bulgaricus; Streptococcus thermophillus
Penulis: Gemy Nastity
Handayani, Nur Ida, Ahmad Rusmin R
Kode Jurnal: jpfarmasidd140559
