PROSIDING SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP)
ISSN: 2964-3538
The main objective of this research was to produce a spread cheese made from coconut milk with characteristics that are not easy to melt at room temperature using Leuconostoc sp. which was isolated from pliek u (a fermented coconut product from Aceh Province, Indonesia). This research consisted of three stages. In the first stage, the research was conducted using a Factorial Randomized Block Design (RBD) consisting of two factors. The first factor was the ratio of the percentage of milk and coconut milk (S) which consists of 6 levels (100% milk: 0% coconut milk to 0%: 100% coconut milk). The second factor was the type of starter bacteria which consists of 2 levels (Leuconostoc sp. (I1) and Lactococcus lactis (I2)). The study was conducted based on the treatment of the first factor in stages. Leuconostoc sp. and Lactococcus lactis which had grown in 100% coconut milk were used in the production of spread cheese as much as 15% with a ratio of 2:1. Finally, the physical characteristics of the spread cheese were compared to four commercial cheeses. The results showed that the pH value of the Leuconostoc sp. obtained in coconut milk after 24 hours fermentation was lower than that of Lactococcus lactis. Furthermore, the total LAB produced in each comparison increased over time during fermentation indicating that the two bacteria tested were able to adapt in coconut milk media. In general, the coconut spread cheese has a lower spreadability and texture analysis compared to commercial spread cheeses.
Keywords:
Spread cheese, spread power, coconut milk, pliek u, Leuconostoc sp.
Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Inovasi dan Tantangan Pengembangan Produk Hasil Pertanian yang Halal, Aman, dan Berdaya Saing Tinggi
Page number:
63-69
Volume:
2
Issue:
1
Publication date:
17 October 2022