KUALITAS DADIH SUSU SAPI MUTAN Lactococcus lactis PADA BEBERAPA LEVEL WAKTU FERMENTASI [The Quality of Dadih Mutan Lactococcus Lactis at Various Fermentation Times]

Abstract

ABSTRAK Dadih susu sapi mutan Lactococcus lactis adalah makanan hasil fermentasi susu sapi yang dibuat dalam tabung plastik dengan menginokulasikan 2% starter mutan L. lactis dan diinkubasi pada suhu 30oC selama 24, 26, 48, 60 dan 72 jam. Analisis laboratorium terhadap kualitas dadih mutan L. lactis menghasilkan kadar air 71,4%, tingkat keasaman 0,93%, protein 5,62%, lemak 6,39%, total koloni 118 x 105 cfu/g, dan kekentalan 10,2 Cp. Hasil analisis komposisi asam amino menunjukkan adanya keberadaan asam amino esensial. Kata kunci : fermentation, dadih, mutan L. Lactis ABSTRACT “Dadih mutan” Lactococcus lactis inoculated by 2% L. lactis starter and incubated at 30oC for 24, 26, 48, 60 and 72 hours. Laboratory analysis for the quality of “dadih mutan” L.lactis showed that it contained of water 71.4%, TTA 0.93%, protein 5.62%, fat 6.39%, TPC118 x 105 cfu/g, pH 4.8 and viscosity 10.2 Cp. Amino acid composition analysis revealed the presence of essential amino acid in dadih mutan L. lactis. Keywords : fermentation, dadih, mutan L. lactis