Seleksi Bakteri Asam Laktat Indigenous Indonesia untuk Starter Keju

Abstract

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 LAB was rarely. In the other hand, cheese and their derivatives was a famous food product in Indonesia. The LAB can being indigenous commercial starter for the exploration. Therefore, the objects of this research were (1) to screen LIPI Cibinong’s LAB isolates which have high potential to make coagulum; and (2) to get the selected cheese starter from the high potential isolates. The research methods which will used to get the high potential isolates were screening acid potential, screening protease potential, and screening coagulant potential; and to get the selected cheese starter were making a high potential isolates growth curve and assaying to cheese laboratory made with parameters: measurement of pH, rennet activity assays,yield calculations and sensory test. The result of this research were (1) from the 39 LIPI Cibinong’s isolates, DR 1-7-1 was the high acid potential isolate with Lactic Acid Index 3.25, DSB 4-2 was the high protease potential isolate with Protease Index 3.82, DR 2-2-3 and DSB 4-2 were the high coagulant potential with form coagulum time on 24 hours; and (2)the optimum growth of DR 2-2-3 and DSB 4-2 were 24 hours and the selected cheese starter was DR 2-2-3 isolate 6% with rennet 0.01% because thatconcentration combination of starter and rennet, can make the forming time of coagulum to be faster than control. That was 6 minutes (control) to be 3 minutes (DR 2-2-3 6% with rennet 0.01%)