The Quality of Dadih Mutan Lactococcus Lactis at Various Fermentation Times

Melia, S and Sugitha, IM (2007) The Quality of Dadih Mutan Lactococcus Lactis at Various Fermentation Times. Journal of the Indonesian Tropical Animal Agriculture, 32 (2). pp. 86-90. ISSN 0410-6320

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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

Item Type:Article
Subjects:S Agriculture > S Agriculture (General)
S Agriculture > SF Animal culture
Divisions:Faculty of Animal and Agricultural Sciences > Department of Animal Agriculture
ID Code:26026
Deposited By:Mr. Nutrisi FP Admin
Deposited On:27 Jan 2011 08:50
Last Modified:27 Jan 2011 08:50

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