Pembuatan Keju Secara Fermentasi

PEMBUATAN KEJU BAKTERI LtJctococcus 1IIctis, Streptococcus themwphiUlIS dan L e uc u c o no no s o c

m e se s e l ! ro ro id id e s

TESIS Karya tIIIis sebagai salah sato sato syar syarat at memper erol oleh eh gela gela Magi Magist ster er dari IIDtak memp Inst Instit itot ot Telm Telmol olog og Band Bandun un

OIeh:

IM Prog Progra ra

Stud Stud Biot Biotek ekno no og

INST INSTIT ITUT UT TE NOLO NOLOGI GI BA DUNG DUNG 2006

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PEMBUATAN BAKTERI

ME

KEJU

Lilcl Lilcl«o «occ ccus us lactis lactis Strep Streptoc tococ occu cu dlem dlemwpl wpllil lillu lu Leuc Leucon onos osto to

mese me sent nter eroi oide de

Oleh Isen Hariati

Prog Progra ra

Stud Stud Biot Biotek ekno nolo logi gi

Inst Instit itut ut Tekn Teknol olog og Band Bandun un

Menyetujui Pembimbing

(DR. (DR. Ping Pingka ka

Adit Aditia iawa wati ti







ABSTRAK

Lact Lactoc ococ occu cu

lact lactis is Stre Strept ptoc ococ occu cu

ther thermo moph phil illu lu

DAN Leuconostoc

mesenteroides

Oleh Ise Hariati Hariati

ct

Leuconostoc

mesenteroides).

(Gas (Gas Chro Chroma mato togr grap aphy hy Mass Mass

Spec Spectr trop opho hoto tome metr try) y)

Parameter

fenn fennen enta tasi si da uj orga organo nole lept ptik ik

(Str (Strep epto toco cocc ccus us ther ther ophi ophil/ l/us us

Lact Lactoc ococ oc us lact lactis is dan Leuc Leucono onost stoc oc me mese sent nter eroi oide de







hept heptad adec ecan anol ol (0,9 (0,97% 7%). ).

il dan Leucon Leuconost ostoc oc mesent mesentero eroide ides. s.

is







ABSTRACT

Lact Lactoc ococ occu cu

/act /actis is Stre Strept ptoc ococ occu cu

thermophil/us AND Leuconostoc mesenteroides.

Streptococus ther thermo moph phil illu lus, s, Lact Lactoc ococ occu cu

lact lactis is and Leucon Leuconost ostoc oc mesent mesentero eroide ides. s.

hr mato matogr grap aphy hy Ma Spec Spectr tr ph tome tometr try) y) as plI, whey meas measur ured ed duri during ng ferm fermen enta tati tion on

of

tr

th tu

101113 celllmL).

an orga organo nole le ti

te t. Para Parame mete ters rs such such

lu io

id ta

°C







DAFTARISI

Halaman

ABSTRAK ABSTRACT

111

ED MA

IS

IV

KATAPENGANTAR................ KATAPENGANTAR.. ............................ ............................ ............................ ............................ ........................... ............. V11

DAFTARLAMPlRAN

XI

DAFT DAFT AR GAMB GAMBAR AR

Xl11

1

L

a P

ac 11.2 11.2.2 .2 Leuc Leucon onos osto to 11.2 11.2.3 .3 Stre Strept ptoc ococ occu cu

n T

ac

10

mese me sent nter eroi oide de

10

ther thermo moph phil illu lu

11









r S 3 P

n D

11.4 11.4.6 .6 Peng Pengel elua uara ra 7

21

Whey

P

1S

111. 111.2. 2. Pemb Pembua uata ta

Kurv Kurv Pert Pertur urnb nbuh uhan an Lact Lactoc ococ occu cu

Stre Strept ptoc ococ occu cu mesentroides 4O

lact lactis is

ther thermo moph phil il/u /us, s, dan Leuconostoc 28







n G

8 M

Lact Lactoc ococ occu cu Stre Strept ptoc ococ occu cu

lact lactis is ther thermo mophi phill llus us

Leuc Leucon onost ostoc oc me mese sent nter eroi oide de IV.4 IV.4

Peme Pemeri riks ksaa aa

Susu Susu.. .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... .... ..

IV.5.1 IV.5.2 Lact Lactoc ococ occu cu

39 40 42 43

44 lact lactis is

IV.5.3 Leuc Leucon onost ostoc oc me mese sent nter eroi oide de

46 48













Stre Strept ptoc ococ occu cu

ther thermo moph phil illu lus, s, Lact Lactoc ococ ocus us lact lactis is dan

Leucon Leuconost ostoc oc mesent mesentero eroide ide pertu pertumb mbuh uhan an masi masing ng-m -mas asin in 0,04 0,04 sel/j sel/jam am 0,04 0,04 sel/j sel/jam am dan 0,22 sel/jam,

Streptococcus ther thermo moph phil illu lus: s: Leuc Leucon onos osto to me mese sent nter eroi oide de en

la

fe

en as

am

ar ma disu disuka ka pane paneli li (4,0 (4,0), ),

Lact Lactoc ococ ocus us lact lactis is il an

dadi dadi

ebes ebesar ar 4,

ju er dan

an

adar adar asam asam lakt laktat at

5,39%.

12,25%. le ti

li

in

ak

eg

mikr mikroo oorg rgan anis isme me yang yang bert bertah ahan an hidu hidu adal adalah ah 6, enge enge re an enga enga angk angk terb terbai ai

rgan rgan le ti

ntuk ntuk ej ha il opti optima ma

adal adalah ah

ai

ju

ah

1011 sell mL.

,2 (kat (kateg egor or

is kai) kai)

,2

ming minggu gu peme pemera rama ma pada pada suhu suhu







71

rasa rasa keju keju









DAFT DAFTAR AR PUST PUSTAK AK

28-35. 5. Microbiology. 2, 28-3 Intern rnat atio iona na Dair Dair Fede Fede atio atio Cheese. Inte

lDF) lDF)

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Handbo Handbook ok of Microb Microbiol iologi ogical cal Media. Media.

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Safety. 1,

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Inte Intern rnet et Jour Jourjn jnal al of Food Food Prenti tice ce Hall Hall Microb Microbiol iolog og Princi Principle ple and Explor Explorat ation ion Pren

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Milwaukee. 16 Erte Erten, n, H. mese me sent nter eroi oide des. s. Turk Turk

Leuconostoc Agriculture.

Fisi Fisiol olog og

Ferm Fermen enta tasi si

Gizi Gizi PB Bogo Bogo

PT Medi Mediay ayat atam am

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an Star Starte te Orga Organi nism sm Amer Americ ic

Coun Counci cil, l, Ro emon emont. t.

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la

24. Judoam Judoamidj idjoyo oyo

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Micr Microb obio iolo logy gy Revi Review ew 12, R.

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0. Higg Higgin ins. s. 2006 2006 Cheese. Nati Nation onal al Dair Dair R.

ekno eknolo logi gi Fe

Jerm Jerman an

FEMS

Biokonversi. Departemen







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Micr Microb obia ia

Cheese hedd heddar ar

Pr duct ductio io

hees heese. e.

Phys Physio iolo logy gy

John John Wile Wile

Sons,

ie

Biotechnology. 7. Phys Physio iolo logy gy of th Bact Bacter eria ia Sinaue ue Asso Associ ciat ates es Inc. Inc. Publ Publis ishe hers rs Sund Sunder erla land nd olec olecul ular ar Appr Approa oach ch Sina L.

ell. ell.

lo

it Intern rnat atio iona na Medicine. Inte

Dair Dair

la io

Food Food Asso Associ ciat atio ion. n. J. Dairy

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1055 1055







75

Makana Makana dan Pertan Pertanian. ian. Libert Liberty, y, Yogyaka Yogyakarta rta

Pros Prosed edur ur Anal Analis is

Probio ioti tik. k. Susu Susu Ferm Fermen enta tasi si da 47 Suro Surono no 1. 2004. Prob Kary Karya, a, Jaka Jakart rta. a.

Untu Untu Baha Baha

Kese Keseha hata tan. n.

Dairy

Science. Syne Synere resi si of Curd Curd voor voor Zuiv Zuivel elon onde derz rzoe oe

(NIZ (NIZO) O) .Mel .Melku kuni nie. e.

flav flavor or an over overvi view ew

Dairy Dairy Sci

9-

il Fa Glob Globul ul Stab Stabil ilit it Lipo Lipoly lysi si with with Spec Specia ia Refe Refere renc nc to Automa Automatic tic Milkin Milking. g. octo octo al he is Up al Univ Univer er it Up al Peng Pengan anta ta Kimi Kimi Sofi Sofi

N. Pene Penerb rbit it IT

Pene Penerb rbit it ITB, ITB, Band Bandun ung. g.

Band Band ng

Orga Organi nik. k. Editor.

Pembuatan Keju Secara Fermentasi

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