Browsing by Subject "cheese"
Now showing items 1-17 of 17
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Deteksi Residu Antibiotik dalam Susu Segar yang Digunakan sebagai Bahan Baku Utama Pembuatan Keju
(2012)Antimicrobial drugs have been used in dairy industry for more than five decades. Dairy herd health is closely associated with milk production and economic sustainability. Therefore, maintenance of herd health is closely ... -
Isolats Bakteri Indigenous Penghasil Milk-Clotting Protease untuk Fermentasi Keju
(2014-04-16)The aims of this research is to isolation of bacteria that potential to produce of milk clotting protease enzymes from fermented food that will be used as a substitute for rennet in cheese making. 1here are five food ... -
Karakteristik dan pemanfaatan bakteri asam laktat asal susu kambing untuk pembuatan keju dengan sifat probiotik
(2012)The development of functional food products in Indonesia contributes to the increase in the utilization of lactic acid bacteria (LAB) as indigenous probiotic microorganisms. The research was conducted in 4 (four) stages, ... -
Karakteristik Fisik dan Kimia Keju dengan Koagulan Renet Domba Lokal Muda Berbentuk Serbuk dan Tablet.
(2013)Cheese consumption trend in Indonesia is increasing year to year. As the consequences, local cheese industries is growing. The need for rennet coagulant is also increasing, but most of the rennet is still imported. On the ... -
Karakteristik Keju Lunak Probiotik dari Susu Kambing dengan Koagulan Kalsium Klorida dan Kalsium Propionat
(2013)Generally, rennet is use as coagulant in cheese making. Halal status and its limited availability are some of the problems for natural rennet. This study was aimed to determine the clotting ability of calcium salts (calcium ... -
Karakteristik Keju Lunak Probiotik dengan Bahan Koagulan Kalsium Klorida pada Konsentrasi yang Berbeda
(2013)Cheese is one of dairy products produce by using rennet as coagulant enzym. The use of rennet as coagulant has some problems such as limited availability and unguaranted halalness. Calcium chloride can be used as a ... -
Karakteristik kimia antara keju segar dengan penambahan kitosan melalui metode mixing dan metode edible coating
(2024)Keju merupakan bahan pangan yang mudah mengalami kerusakan, sehingga perlu ditambahkan bahan pengawet organik yang dapat memperpanjang umur simpannya. Kitosan adalah bahan pengawet alami yang dapat memperpanjang umur simpan ... -
Keragaman Kualitas Susu dan Keju dari Susu Kambing Peranakan Etawah (PE), Saanen dan Persilangannya
(2010)Kualitas susu kambing sangat dipengaruhi oleh kadar protein. Protein susu dibedakan menjadi dua jenis yaitu kasein dan protein whey. Kasein merupakan penyusun terbesar protein susu. Kasein berperan dalam pembuatan produk ... -
Komposisi, Kesegaran, dan Dugaan Pemalsuan Susu Segar sebagai Bahan Dasar Keju pada Industri Pengolahan Susu (IPS)
(2012)Composition of fresh milk as cheese raw material determines quality of the cheese. The freshness of the milk should be guaranted and not falsified, according to SNI No. 01−3141 − 2011 about Fresh Milk. This study aims to ... -
Kondisi Sanitasi Peralatan dan Air pada Tahapan Produksi Keju Melalui Pengujian Jumlah Total Mikroorganisme dan Koliform
(2013)Equipment and water sanitation is very important in cheese industry. Poor sanitation of the equipments and water can contaminate the product, which can affect the safety and quality of the product. The study was aimed to ... -
Pembuatan Granul Renet dari Abomasum Domba Lokal Muda dan Karakteristik Keju yang Dihasilkan
(2013)Rennet is a coagulant agent that widely used in cheese manufacture. Rennet was produced from extraction of lamb abomasums. Lamb is protential animals rennet resource. Data of Central Statistics Agency (BPS) showed that ... -
Pengaruh Jenis Kemasan dan Kondisi Penyimpanan terhadap Mutu dan Umur Simpan Produk Keju Lunak Rendah Lemak
(2012)Cheese is a food that contain a complete nutrition in balanced proportions. Along with the increasing of the awareness of healthy foods, the low fat cheese had been formulated. Low fat cheese is a cheese made from milk ... -
Pengaruh waktu penyimpanan ekstrak rennet abomasum domba lokal terhadap kualitas keju
(2012)The study was aimed to examine the storage effect of rennet extracted from abomasum of local sheep on the texture and organoleptic qualities of cheese including color, flavor, salty taste, and bitter taste. Ten samples of ... -
Pengaruh Waktu Penyimpanan Ekstrak Rennet Abomasum Domba Lokal terhadap Kualitas Keju
(2010)The study was aimed to examine the storage effect of rennet extracted from abomasum of local sheep on the texture and organoleptic qualities of cheese including color, flavor, salty taste, and bitter taste. Each five samples ... -
Pengembangan Keju Rendah Lemak dan Pengaruhnya terhadap Profil Lipida Serum Tikus Percobaan
(2012)Penyakit kardiovaskular (penyakit jantung dan pembuluh darah) merupakan penyebab utama kematian di dunia. Asupan lemak tinggi khususnya asam lemak jenuh merupakan salah satu faktor yang dapat meningkatkan kejadian penyakit ... -
Selection of Indigenous Lactic Acid Bacteria from Indonesia for Cheese Starter
(2014-04-16)Screening of lactic acid bacteria (LAB) from Indonesia Culture Collection (InaCC) that potential as a starter culture and their application for cheese making at laboratory scale has been conducted. These isolates were ... -
Seleksi Bakteri Asam Laktat Indigenous Indonesia untuk Starter Keju
(2012)Indonesia was a tropical country which high of an organism biodiversity, include to their microorganism such like the Lactic Acid Bacteria that familiar to food spontaneous fermentation. However, the exploration to Indonesia’s ...
