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Pengaruh jumlah starter yoghurt dan rasio protein dan lemak pada susu terhadap perolehan keju biru

The purposes of the research are studying blue cheese making process and the influence of yoghurt starter quantity and protein-to-fat ratio in blue cheese yield. The benefits of the research for scientists are developing blue cheese making process using yoghurt starter and Penicillium roqueforti ripening, developing the use of proteolysis enzyme concerning plants in cheese making, and adding science
treasury about the influence of yoghurt starter quantity and protein-to-fat ratio in blue cheese yield. For college students, the research is expected to add knowledge about blue cheese making and the influence of yoghurt starter quantities and protein-to-fat ratio in blue cheese yield. For industrial world, the research is expected to increase cheese diversity making process efficiency and productivity. For government, the research is expected as an input for making Standar Nasional
Indonesia (SNI).
The methods of the research comprised the counting of total microbes in yoghurt starter, proteolysis activity of papain testing, milk standardization, the counting of Penicillium roqueforti spore suspension quantities, and blue cheese making process. Blue cheese making process consisted of milk pasteurization, skimmed milk adding, yoghurt starter inoculation, papain adding, curd separation from whey, curd pressing, salt adding, Penicillium roqueforti inoculation, and blue cheese ripening. The variations in this research were yoghurt starter quantity
(1.05,2.5,6,9.5,and 10.95 %vlv) and protein-to- fat ratio (0.59, 0.69, 0.94, 1.19, and 1.29). Responses that are protein content and blue cheese yield were analyzed using Central Composite Design (CCD).
From the results of the research, total microbes in yoghurt starter are
1.14x10 pangkat 8 ?mL, proteolyses activity of papain is 88.24 MCUlgram, and Penicillium roqueforti spore suspension quantities are 4.6x106ImL. Besides that, it can be acquired that the influence of yoghurt starter quantity and protein-to-fat ratio is significant to blue cheese protein content. The smaller yoghurt starter quantity and the bigger protein-to-fat ratio in milk, the higher blue cheese protein content
obtained. The influence of yoghurt starter quantity and protein-to-fat ratio is not significant to blue cheese yield.

Ketersediaan

Informasi Detail

Judul Seri

No. Panggil

TK MEI p/06

Penerbit

Bandung : Program Studi Teknik Kimia Fakultas Teknologi Industri - UNPAR., 2006

Deskripsi Fisik

xiii, 64 p. : il. ; 30 cm

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

TK

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

-

Info Detail Spesifik

-

Pernyataan Tanggungjawab

Meilina

Versi lain/terkait

Lampiran Berkas

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