By: Fajar Hidayat1, Elian Hansel, Aulia Pasha Adiyani, Dina Aulia Fiana, Endang Sutriswati Rahayu
Increase cheese consumption in Indonesia not yet supported by availability of raw materials, especially culture starter. Lactobacillus plantarum Dad-13 isolated from Dadih have potency as a starter culture for making probiotic cheese. In this research, probiotic cream cheese was analyzed chemical and sensory characteristic compared cream cheese using commercial starter Flora Danica. Microbial characteristics and viability of Lactobacillus plantarum Dad-13 in it were also analyzed. In addition, the shelf life was determined under the typical refrigerator/cold storage conditions (± 2.5ₒC). Result shows (T<0.05) yield, moisture on fat-free basis, total solids, fat content of cream cheese respectively with commercial starter 43.50%, 90.42±0.60%, 51.99±0.32%, 90.20±2.85%, and with Lactobacillus plantarum Dad-13 38.15%, 84.59±1.17%, 55.73±0.61%, 85.53±1.63%. Result of sensory analysis show cream cheese using commercial starter and Lactobacillus plantarum Dad-13 have little white color (T<0.05), acid flavor (T<0.05), little soft (T>0.05), and little easy to spread (T>0.05), and hedonic analysis in overall not significantly different. The amount of viable Lactobacillus plantarum Dad-13 were able to be maintained at the functional level of 107-108 CFU/gr after keeping for 6 weeks at 2.5ₒC. The storaging treatment had a significant effect on changes in the viability of Lactobacillus plantarum Dad-13, but the significant effect was only seen at one week of storage or less. The cream cheese samples contained coliform that exeeded the acceptable safe limit (≤105 CFU/gr) on the first day of storage, although decreased to reach the acceptable safe limit during further storage time. The shelf life is determined to be 74 days.
Keywords : cream cheese, Lactobacillus plantarum Dad-13, probiotic