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Pembuatan Cocoghurt Dengan Variasi Susu Skim Menggunakan Starter Streptococcus Thermophilus Fncc 0040 Dan Lactobacillus Casei Subsp. Casei R-68

Cocoghurt is one type of fermented milk made from raw coconut milk which is produced by using the starter Lactobacillus casei subsp. casei R-68 and Streptococcus thermophilus. The purpose of this study was to obtained the best concentration of skim milk in making cocoghurt by using a starter combination of Streptococcus thermophilus and Lactobacillus casei subsp. casei R-68. The research was conducted experimentally using a completely randomized design (CRD) were 5 treatments and 3 replications to obtain 15 experimental units. The treatment’s S1 (without the addition of skim milk), S2 (Addition of skim milk 2.5% (w / v)), S3 (Addition of skim milk 5% (w / v)), S4 (Addition of skim milk 7.5% ( b / v)), S5 (Addition of of 10% (w / v) skim milk). Data obtained were statistically analyzed using ANOVA and DNMRT at a 5% level. The results show that the addition of skim milk significantly affected influenced the pH value, total lactic acid, protein, ash, sensory test of color, taste aroma, texture and hedonic. However, no significant effect was observed on total lactic acid bacteria, total solid, fat, and sensory test of aroma. The best treatment was S5 (the addition of skim milk 10%) with total solid of 54.27%, total lactic acid 2.70%, total lactic acid bacteria 9.96 log CFU/ml, protein 5.61%, ash 1.64%, and fat 24.56%. Cocoghurt had the characteristic of being rather white, tasting slightly sour, with slightly an aroma of coconut milk, the texture was rather thick and rather preferred by the panelists.
Keyword: coconut milk, Streptococcus thermophilus FNCC 0040, Lactobacillus casei subsp. casei R-68, fermentation, cocoghurt

Ketersediaan
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Perpustakaan Universitas Riau 06 03. 120 (0004)
06 03. 120 (0004)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
06 03. 120 (0004)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian.,
Deskripsi Fisik
xi, 71 hlm.; ill.; 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
06 03. 120 (0004)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERTANIAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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