Ezra, Muhammad Yasir (2016) KETAHANAN HIDUP BAKTERI PROBIOTIK Lactobacillus bulgaricus PADA KEJU MOZZARELLA DARI SUSU KERBAU SEBAGAI PANGAN FUNGSIONAL. S1 thesis, Universitas Mataram.
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Abstract
This research aimed to determine the viability of Lactobacillus bulgaricus in Mozzarella cheese made of buffalo’s milk during storage and the role of the bacteria in affecting pH, moisture content and physical properties of Mozzarella cheese. Research was conducted in Laboratory of Animal Products Processing Technology for processing of Mozzarella cheese and The Laboratory of Microbiology and Biotechnology for enumerating viability of Lactobacillus bulgaricus, Faculty of Animal Husbandry, University of Mataram in December 2014 – January 2015. This research was based on Completely Randomized Design (CRD) in factorial pattern with two treatments, those are probiotic level (0%, 10% and 15%) and the storage period (0, 7, and 14 days), all treatments were repeated 3 times so there were 27 experimental unit. The results showed that probiotic level was significanteg effect (P<0.01) to the viability of Lactobacillus bulgaricus and the moisture content of Mozzarella cheese, but length of the storage period exhibiteg no significanteg effect (P>0.05). Both of probiotic level and length of storage period treatments were significanteg effect (P<0.01) to pH and texture of Mozzarella cheese. Texture of produced Mozzarella cheese was soft. Mean while, probiotic level (P<0.01) and length of storage period (P<0.05) gave significanteg effect to the colour of cheese. Colour of produced Mozzarella cheese has creamy yellow colour. Lactobacillus bulgaricus remained viable during storage period so the Mozzarella cheese may be used as functional food.
| Item Type: | Thesis (S1) |
|---|---|
| Keywords (Kata Kunci): | Viability, Lactobacillus bulgaricus, Mozzarella, Functional Food. |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Fakultas Peternakan |
| Depositing User: | Imran SE |
| Date Deposited: | 12 Mar 2019 05:15 |
| Last Modified: | 12 Mar 2019 05:15 |
| URI: | http://eprints.unram.ac.id/id/eprint/12675 |
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