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Abstract: <br /> <br /> <br /> <br /> <br /> <br /> <br /> Research about the production of chesee using soymilk to obtain cheese with low fat and high protein has been carried out. The aims of this research were to make soy cheese through fermentatio...
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/7627 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Abstract: <br />
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Research about the production of chesee using soymilk to obtain cheese with low fat and high protein has been carried out. The aims of this research were to make soy cheese through fermentation by L. bulgaricus and P. roqueforti; to determine the precise concentration of inoculum, salt and time of ripening for cheese production; and to obtain cheese which had low content of lipid, high content of protein and acceptable taste characteristics. Research has been carried out through several stages : i.e. soymilk production, coagulation of soymilk protein by L. bulgaricus and optimization of its growth factors namely incubating temperature, initial medium pH and the volume of inoculum through liquid substrate fermentation. The measured parameters were pH, lactic acid content and curd weight. Cheese production was done through solid substrate fermentation by P. roqueforti with various concentarion of inoculum (5,10,15% v/b), salt (2, 2,5, 3 % bib) and time of ripening (2 & 3 days). The measured parameters were pH, lactic acid, lipid and protein contents. Statistical analysis was applied to the result of lipid and protein measurements in order to know the best variation of treatment. The best age of inoculum for L. bulgaricus was 4 hours with a specific growth rate of 0,93204, while for P. roqueforti was 3 days with a specific growth rate of 0,46025. The process of protein coagulation by L. bulgaricus run well with the condition of incubating temeperature 45 farenheit C, intial medium pH 5,5 and inoculum concentration 10% v/v. Based on the result of lipid and protein content measurement, also organoleptic test to the ripening process of cheese by P. roqueforti, chesee with low content of lipid, high content of protein and acceptable taste characteristic was obtained from variation of inoculum concentration 15% v/b, salt 2%, and time of ripening 3 days. The protein and lipid content of this chesee were 10,25% and 0,47% respectively. <br />
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