The Effect of Fermentation Time on Product Quality of Cowpea (Vigna unguiculata L.Walp) Soft Cheese with Starter Culture of Lactobacillus plantarum B1765
Abstract:This research was conducted to determine the effect of fermentation time on lactic acid bacteria (LAB), pH, total titrated acid (TTA) and organoleptic (taste, flavor, color and texture) of cowpea soft cheese (Vigna unguiculata L.Walp) with starter culture Lactobacillus plantarum B1765. L.plantarum B1765 had been studied has a probiotic characteristics. The fermentation time was 0, 6, 18 and 24 hours. The methods were total plate count (TPC) to measure the number of LAB, pH meter to measure pH, acid-base titr… Show more
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