Application of Lactobacillus paracasei spp. Paracasei 1 SKG 44 to Improve Cheese Quality with Extract of Rampelas (Ficus ampelas Burm F)

Abstract

: This research was conducted to find out the application of Lactobacillus paracasei spp. paracasei 1 SKG 44 to improve the quality of cheese by additional of Rampelas Bark (Ficus ampelas Burn F. ) extract as a coagulant agent. Completely Randomized Design with 5 levels concentration of Lactobacillus paracasei spp. paracasei 1 SKG 44 ie, 0%, 2%, 4%, 6%, and 8% were used in this study. Each treatment was repeated three times to get 15 experimental units. The data obtained were analyzed by ANOVA, and the significant differences effect were followed by Duncan Multiple Range Test (DMRT). The best effect resulted by 2% concentration of Lactobacillus paracasei spp. paracasei 1SKG44, that contain of: 12.26% cheese result, pH 4.31; 54.62% water, 26.57% fat; 24.62% protein; LAB population of 3.9x108 cfu / g, and accompanied by panelists acceptancy to. : flavor, taste, color, and overall favored.