Application of Lactobacillus paracasei spp. Paracasei 1 SKG 44 to Improve Cheese Quality with Extract of Rampelas (Ficus ampelas Burm F)

I. Sugitha, Trisna Damayanti, Komang Artha

2019

Abstract

This research was conducted to find out the application of Lactobacillus paracasei spp. paracasei 1 SKG 44 to improve the quality of cheese by additional of Rampelas Bark (Ficus ampelas Burn F. ) extract as a coagulant agent. Completely Randomized Design with 5 levels concentration of Lactobacillus paracasei spp. paracasei 1 SKG 44 ie, 0%, 2%, 4%, 6%, and 8% were used in this study. Each treatment was repeated three times to get 15 experimental units. The data obtained were analyzed by ANOVA, and the significant differences effect were followed by Duncan Multiple Range Test (DMRT). The best effect resulted by 2% concentration of Lactobacillus paracasei spp. paracasei 1SKG44, that contain of: 12.26% cheese result, pH 4.31; 54.62% water, 26.57% fat; 24.62% protein; LAB population of 3.9x108 cfu / g, and accompanied by panelists acceptancy to. : flavor, taste, color, and overall favored.

Paper Citation

in Harvard Style

Sugitha I., Damayanti T. and Artha K. (2019). Application of Lactobacillus paracasei spp. Paracasei 1 SKG 44 to Improve Cheese Quality with Extract of Rampelas (Ficus ampelas Burm F). In Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC, ISBN 978-989-758-467-1, pages 210-215. DOI: 10.5220/0010001200002964

in Bibtex Style

@conference{16th afc19,
author={I. Sugitha and Trisna Damayanti and Komang Artha},
title={Application of Lactobacillus paracasei spp. Paracasei 1 SKG 44 to Improve Cheese Quality with Extract of Rampelas (Ficus ampelas Burm F)},
booktitle={Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,},
year={2019},
pages={210-215},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010001200002964},
isbn={978-989-758-467-1},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 16th ASEAN Food Conference - Volume 1: 16th AFC,
TI - Application of Lactobacillus paracasei spp. Paracasei 1 SKG 44 to Improve Cheese Quality with Extract of Rampelas (Ficus ampelas Burm F)
SN - 978-989-758-467-1
AU - Sugitha I.
AU - Damayanti T.
AU - Artha K.
PY - 2019
SP - 210
EP - 215
DO - 10.5220/0010001200002964