THE COMPARISSON OF CONCENTRATION AMBARELLA’S (Spondias dulcis) EXTRACT AND Lactobacillus fermentum LLB3 IN ACIDIFICATION PROCESS ON THE MAKING OF MOZZARELLA CHEESE BASED ON SENSORY AND PHYSICO-CHEMICAL QUALITY

SOERJANI, TAN, VANIA (2019) THE COMPARISSON OF CONCENTRATION AMBARELLA’S (Spondias dulcis) EXTRACT AND Lactobacillus fermentum LLB3 IN ACIDIFICATION PROCESS ON THE MAKING OF MOZZARELLA CHEESE BASED ON SENSORY AND PHYSICO-CHEMICAL QUALITY. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Mozzarella cheese is soft cheese without ripening process, made of cow's milk or buffalo milk, with bacterial inoculum and rennet enzyme added into it. The lactic acid bacteria used will convert lactose to lactic acid through fermentation process so the pH of the milk will decrease. Decreasing pH of the milk makes it optimal for rennet so it can work optimally and faster. The bacterial inoculum has its drawbacks, as it is generally difficult to control, for this reason it is necessary to use other acidulant that can replace the bacteria's work. Fruit acids can be used as a substitute for inoculum of lactic acid bacteria, because acids can reduce the pH of milk and it is easier to control the process. Addition of acid to the production of mozzarella cheese is called direct acidification method. Ambarella fruit (Spondias dulcis) is easily found in Indonesia and has a low pH so it can be used to reduce the pH of milk. For this reason, this study was conducted the effect of adding ambarella extract and Lactobacillus fermentum LLB3 on sensory and physico-chemical quality, and to determine the precise concentration of ambarella fruit. In this study three steps were carried out: mozzarella’s cheese production, physico-chemical, and sensory testing, and testing the shelf life of mozzarella cheese. In this study 2 types of acidulants were used, namely Lactobacillus fermentum LLB3 and ambarella extract. The mozzarella cheese produced here came from 3 treatments, which are mozzarella cheese with Lactobacillus fermentum LLB3 bacteria, 5% and 7.5% ambarella. In addition to the mozzarella cheese produced, commercial mozzarella cheese samples were used in physical tests and sensory tests. The physical test in this study is testing the yield, meltability, stretchability, and hardness. For chemical tests to find protein testing on milk and curd cheese were carried out. Shelf life testing was carried out the amount of TPC, water content, and pH of cheese. The physical test results showed that yields with ambarella were better than bacteria, lower meltibility, stretchability with 7.5% ambarella was the longest stretch, and the hardness of ambarella cheese was higher than bacterial cheese. The yield of ambarella cheese is higher because ambarella was able to create an optimum condition. The meltability of cheese with ambarella is lower because ambarella contains calcium, and it decreases meltability on cheese and this also causes higher level of hardness of the ambarella cheese. While the stretchability in the 7.5% ambarella cheese was due to the higher water content. In the chemical test there was a decrease in protein in each curd, and the lowest decrease was found in 7.5% ambarella cheese. Based on the results of the shelf life obtained it is known that mozzarella cheese stored for 30 days is damaged, shown by the amount of TPC that exceeds the specified standard (5x104 cfu/ml), the water content increases, pH decreases, and slime on the cheese surface was observed. Based on sensory testing mozzarella cheese with a 5% ambarella is acceptable and ranked second after commercial mozzarella cheese. Based on research the addition of 5% ambarella is the right concentration to be added as an acidulant in the production of mozzarella cheese.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 28 Nov 2019 01:45
Last Modified: 28 Nov 2019 01:45
URI: http://repository.unika.ac.id/id/eprint/20455

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