Irawan, Chyntia Ardelia (2019) Pembuatan Keju Lunak Kacang Merah (Phaseolus vulgaris L.) dengan Proses Fermentasi menggunakan Lactobacillus acidophillus. [Undergraduate thesis]
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Abstract
Red bean (Phaseolus vulgaris L.) contains the highest carbs among the other bean. The protein of red beans are the same with the protein in green beans but the fat content on red beans are lower than soybeans and peanuts. In Indonesia, the utilization of red beans in food sectors is not too much, it usually processed by boiling or it used to topping on food. Red bean softcheese can be a new variety of food that be able to enjoyed by different types of people, especially people with lactose intolerant. In this study, red bean was processed into red bean’s milk from the nuts and water with the variety of ratio 1:3, 1:4 and 1:5 (b/v) and it’s protein is tested by kjehdal method followed by a long stage of fermented in red bean’s milk. The result is i 1:3 has the highest protein and then thr processes continue with fermentation proccess during 4 hours, 6 hours and 8 hours. The best softcheese contain 6,05% protein, 0,36% fat and 76,27% water content. Moreover, total sugar, reduction sugar, pH, lactic acid concentration before and after the fermentation were also being observed, in which there was a decreases on concentration of total sugar, reduction sugar and pH whereas the lactid acid concentration was increases. The result of microbes test of Salmonella, E. coli and coliforms mikrobes are negatif. The organoleptic test showed that red beans softcheese ratio 1:3 which fermented 6 hours the most preferred by 31 panelists.
| Item Type: | Undergraduate thesis |
|---|---|
| Uncontrolled Keywords: | red beans, softchessee, L. acidophillus |
| Subjects: | Q Science > QH Natural history > QH301 Biology |
| Divisions: | Faculty of Technobiology > Department of Biology |
| Depositing User: | Masyhur 196042 |
| Date Deposited: | 16 Jul 2019 05:13 |
| Last Modified: | 16 Jul 2019 05:13 |
| URI: | http://repository.ubaya.ac.id/id/eprint/35064 |
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