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KAJIAN PERBEDAAN JENIS DAN KONSENTRASI PENGASAM TERHADAP KARAKTERISTIK FISIK, KIMIA, ORGANOLEPTIK DAN MIKROBIA KEJU MOZZARELLA SUSU KAMBING

Imaniar, Aulia (2018) KAJIAN PERBEDAAN JENIS DAN KONSENTRASI PENGASAM TERHADAP KARAKTERISTIK FISIK, KIMIA, ORGANOLEPTIK DAN MIKROBIA KEJU MOZZARELLA SUSU KAMBING. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Based on cheese making, cheese is made from raw milk, but some people can’t consume cow's milk, because cow's milk contains lactose that is higher than other animal milk. Goat milk contains slightly lower levels of lactose than cow's milk. This condition is very good for people who are allergic to lactose. One of the efforts undertaken to improve the utilization of goat milk is with the production of mozzarella cheese. Mozzarella cheese is a type of cheese that has a flexible texture and can stretch or stretch when exposed to heat. This study aims to determine the optimum amount of organic acids added to cheese making and to know the effect of each organic acid on the physical, chemical, organoleptic, and microbial characteristics of mozzarella cheese produced. This research used complete randomized design (RAL) design with 3x3 nesting pattern, organic acids (citric acid, acetic acid and lactic acid) as main plot and organic acid concentration (0.5%, 1%, 1.5% ) as a second plot. Goat milk used is a type of Etawa PE goat. Parameters measured include the content of rendement, pH, color, moisture content, protein content, fat content, free fatty acid content, microorganism, organoleptic include flavor, aroma and appearance. The results of this study indicate if there is a very significant interaction with the results of rendement, pH, color, moisture content, protein content, fat content, free fatty acid content, microorganism, organoleptic include taste, odor, and appearance. The best treatment was the treatment with 0.5% lactate acid addition with the yield of 14.26%, the brightness level was 62.86%, the redness level was 10.63, the yellowish level was 0.23, the pH was 6.84, water content of 47.72%, protein content of 34.25%, fat content of 10.63%, free fatty acid content of 4.81%, TPC of X 10-6 cfu g / ml sample, taste of taste of 2 , 67, aroma likes of 4.33, and favorite appearance of 2.67.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201310220311083
Uncontrolled Keywords: Cheese, Mozarella Cheese, Goat Milk Mozzarella Cheese.
Subjects: S Agriculture > S Agriculture (General)
T Technology > TX Home economics
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 22 Nov 2018 03:36
Last Modified: 22 Nov 2018 03:36
URI : http://eprints.umm.ac.id/id/eprint/40552

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