EN 
IN
Journal article
Kombinasi )Beban dan Lama Pengepresan pada Pembuatan Keju Lunak Rampelas ( Ficus ampelas) dengan Koagulan Alami Pengganti Rennet
I Made Sugitha NI NYOMAN PUSPAWATI ANAK AGUNG ISTRI SRI WIADNYANI
Volume : 0 Nomor : 0 Published : 2017, December
Media Ilmiah Teknologi Pangan
Abstrak
?ABSTRACT This aims of the research to obtain coagulant alternative materials as rennet replacement , which until now its has still a great price and should to import for manufacturing process of soft cheese . The long-term goal of this research is to produce a good cheese quality production by using a natural coagulant of babakan rampelas (Ficus ampelas) as rennet substitute has a price cheaper than the natural cheese processing product. The specific purpose of this research is to know the optimum pressing time and the heavy burden for producing soft cheese product that combined with lactic acid bacteria in the proceses. This study used a Randomized Complete Design with time as a treatment consists of 4 levels, namely 12, 14, 16 and 18 hours and heavy pressing load l which consists of 3 levels i.e. 1 kg, 1.5 kg and 2 kg. The treatment repeated as many as 3 times so that the retrieved 36 unit experiment. The observed parameters include: Rendement, water, protein, fat, Lactic acid bacteria and sensory evaluation test. The conclution of the research that 16 hr and 2 kg loading weight of the best treatment were efected to rendement,(54.57%,; water( 64,22%); ash( 0,94%); protein(14,16%), fat(24,27%); and LAB content(5.0330 log cfu/g of soft chese product. Keywords : soft cheese; babakan rampelas ( ficus ampelas); rennet