Andi Sukainah, Ratnawaty Fadilah, Reski Praja Putra, Akifah
Soft cheese that has been produced with the addition of three types of coagulant namely pineapple juice, lactic acid bacteria Lactobacillus fabifermentans (Lactobacillus fabifermentans culture in isolation from the results of corn flour fermentation), and a mixture of pineapple juice and Lactobacillus fabifermentans. The best soft cheese obtained from the treatment of a mixture of pineapple juice 40% with lactic acid bacteria Lactobacillus fabifermentans 8%. Furthermore, to improve the quality of soft cheese produced, then add 1% salt. The quality of the resulting cheese includes curd yield 23.17%. water content 68.03%, protein content 8.27%, fat content 5.46%, pH 4.14%, total acid 1.66%. Based on the results of the organoleptic test on the resulting soft cheese obtained the taste, aroma, texture, and color preferred by the panelists. © Published under licence by IOP Publishing Ltd.
Agricultural Technology Education Study Program, Faculty of Engineering, Universitas Negeri Makassar, Makassar, Indonesia; Alumni of Agricultural Technology Education Study Program, Faculty of Engineering, Universitas Negeri Makassar, Makassar, Indonesia
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