Pengaruh bakteri asam laktat (Lactococcus lactis dan Lactobacillus plantarum) dan susu kedelai terhadap karakteristik puding susu kerbau

This study aims to study the lactic acid bacteria (Lactococcus lactis and Lactobacillus plantarum) and soy milk on the characteristics of swamp buffalo milk pudding. This research was conducted at the Laboratory of Agricultural Product Chemistry and Sensory Laboratory of the Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University conducted in February to July 2020. This study used a Factorial Complete Randomized Design (RALF) with two factors of assistance, namely (A) the acid bacteria Lactate consisting of 3 levels (Lactococcus lactis 0.5%: Lactobacillus plantarum 0.5%, 1.0%, 1.5%) and (B) soy milk consisting of 2 levels of treatment (10% and 20%) The parameters that discuss physical characteristics (texture), chemical characteristics (air content, ash content, pH), as well as sensory characteristics (appearance, aroma, texture). The results of the study showed the research factors and the interaction factors of the lactic acid bacteria bacteria (A) (Lactococcus lactis 0.5%: Lactobacillus plantarum 0.5%, 1.0%, 1.5%) and the benefits of soy milk (B) proved not proven to the texture, air content, ash content, pH of buffalo milk pudding. A1B1 (Lactococcus lactis 0.5%: Lactobacillus plantarum 0.5% and soy milk 10%) based on a panelist preference score on broad appearance and the aroma of buffalo milk pudding.