Garuda - Garba Rujukan Digital

Pharmasipha

Vol 1, No 1 (2017): September

Solikah Ana Estikomah (Program Studi Farmasi, Fakultas Ilmu Kesehatan, Universitas Darussalam Gontor)

Publish Date
12 Sep 2017

Cheese is dairy product. Microorganism are most widely used in starter, especially the cheese starter is a group of lactic acid bacteria (LAB), which is capable of producing acid Bacteri acid lactit (BAL) often used as starter in cheesemaking. This purpose of this study is variation of milk and starter in to improve the quality.In this research the ceddar making was conducted the varation milk and starter. cheddar cheese produced in this study analyzed the value of curd,water, and fat contained with Anava then followed by DMRT 5% level of significance. The best quality in the cheddar cheese at K2B2 , the randemen value 21.66, water value 38.66 and fat value 34.51.

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