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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/1741

Authors: Amar, Abu
Makosim, Syahril
Ayu Dharmawati, A. A.
Mustafa, Zainal
Keywords: Soy Camembert cheese
lactic acids bacteria
isolate from dadih
Issue Date: 15-Dec-1998
Publisher: PATPI Yogyakarta
Abstract: The use of islolate lactic acids bacteria from dadih has been tried on some soft cheeses based on isolated soy protein and concenrate soy protein. The soft cheese in this case are camembert cheese and cream cheese analog. The combination of some isolate lactic acids bacteria made as a commercial cheese starter has been tested the capability on two soft cheeses. The basic manufacture of soft cheese based on soy protein was applied: 1) mixing soy protein, skim milk powder and other ingredients (Carraghenan for cream cheese analog) with water at 20⁰C in Universal Machine until homogeneous mass was obtained, 2) adding of melted fat, 3) heating of the mixture at 80⁰C for 15 minutes to form Progel, 4) inoculating of the progel at 36⁰C with different cheese culture (S1= commercial cheese starter consisting of Lacococcus lactis ssp cremoris, L lactis ssp lactis, L lactis ssp lactis biovar diacetylactis and Leuconostoc mesenteroides. S2 (from dadih) consisting of Lactococcus lactis ssp lactis R22, Enterococcus faecalis ssp liquifaciens R 32, Lactobacillus casei ssp casei R 35, and Leuconostoc paramesenteroides R 08. S3 (from dadih) consisting of Lactococcus lactis ssp lactis R 22, Enterococcus faecalis ssp liquifaciens R32, Lactococcus lactis ssp cremoris R48 and Leuconostoc paramesenteroides R 08. 5) moulding ad fermenting until pH 5.5 was attained, 6) storage of fermented gel at 8-10⁰C for 16 hours, 7) brining and followed with adding the spice for cream cheese analog (as the end product) for the camembert cheese followed with draining, 7) ripening with Penicillium camemberti for 6 days at 12-16⁰C with relative humidity of approximaty 90-95%. The result revealed that all camembert cheeses with differet cheese culture had both a good sensory analysis and chemical analysis as well as . Particularly the profile fatty acids on camembert cheese based on isolated soy protein has the same profile as commercial camembert cheese
URI: http://hdl.handle.net/123456789/1741
ISBN: 979-95554-0-X
Appears in Collections:Teknologi Industri Pertanian (Published)

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