Open AccessAnalysis Quality of Soft Cheese Cottage with Additional of Pineapple Juice (Ananas Comusus (L.) Merr) and Lactobacillus Fabifermentans
Author(s) -
Andi Sukainah,
Ratnawaty Fadilah,
Reski Praja Putra,
Akifah
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/709/1/012021
Subject(s) - food science , aroma , lactic acid , lactobacillus , organoleptic , ananas , chemistry , fermentation , taste , bacteria , botany , biology , genetics
Soft cheese that has been produced with the addition of three types of coagulant namely pineapple juice, lactic acid bacteria Lactobacillus fabifermentans ( Lactobacillus fabifermentans culture in isolation from the results of corn flour fermentation), and a mixture of pineapple juice and Lactobacillus fabifermentans . The best soft cheese obtained from the treatment of a mixture of pineapple juice 40% with lactic acid bacteria Lactobacillus fabifermentans 8%. Furthermore, to improve the quality of soft cheese produced, then add 1% salt. The quality of the resulting cheese includes curd yield 23.17%. water content 68.03%, protein content 8.27%, fat content 5.46%, pH 4.14%, total acid 1.66%. Based on the results of the organoleptic test on the resulting soft cheese obtained the taste, aroma, texture, and color preferred by the panelists.