Pengaruh Penambahan Bahan Tambahan Pangan (BTP) yang Dikombinasikan dengan Bakteri Asam Laktat (BAL) terhadap Karakteristik Dadih Susu Sapi

Abstract

A decrease in productivity of buffalo milk leads us to seek the other solutions to change it as raw material of dadih. Productivity of cow's milk which abundant makes it potential as an alternative to buffalo milk. The different characteristics, both physically and chemically between them causes the characteristic of dadih is also different. Fortification the food additives that combined with lactic acid bacteria in cow's milk, is expected to improve the characteristics of dadih. The purpose of this study was to determine the best combination of the use of food additives and lactic acid bacteria ,which can produce dadih with good characteristics. Based on the results of test determining the best concentration of cow's milk as raw material for dadih so cow’s milk need be evaporated until 50% (v / v). The best concentration of food additives is 100 ppm for enzyme papain, the enzyme renin 2 ppm, and crude enzyme extract of Mucor sp. 0.5 ppm. Analysis of physical, chemical, and microbiological showed that the best treatment is the enzyme renin 2 ppm in combination with 3% Lactobacillus casei. Dadih from this treatments has a viscosity 2278 cP; pH 5,63; total acid value 0,56%; water content 75,03%; protein content 6,80%; fat content 3,35%; carbohydrate content of 13,21%;and total BAL 6,90 x 1010 cfu / gram. The results also showed that all treatments produced dadih with total BAL > 1010 cfu/gram, so that these dadih can classified as a probiotic food. Hedonic test showed that the addition of the enzyme renin 2 ppm and 3% Lactobacillus casei has advantages in terms of taste (3,24), aroma (3,20), texture (3,60), and public acceptance (3,32). As for the color parameters, the treatment was scored still quite high (3,48).