Improvement efforts of sensory quality and preservation cow's milk dangke with addition cow's milk fat and Lactobacillus plantarum supernatant

Abstract

The research aimed to determine the Minimum Inhibitory Concentration (MIC) of L. plantarum supernatant in inhibiting the growth of Staphylococcus aureus ATCC 25923, determine the nutrients levels of cow's milk dangke and sensory quality after the addition of cow's milk fat 1 and 2% and determine the effect of the additional of L. plantarum supernatant against the growth of S. aureus ATCC 25923. Minimum inhibitory concentration is determined based on the lowest concentration of the supernatant that shown no growth in the media. This study used a Completely Randomized Design (CRD) with 2X2 factorial. Data of the growth of pathogenic bacteria was analyzed by ANOVA test and then continued by using Duncan test. The paired comparison test were used to determine sensory quality of cow's milk dangke and then analyzed by Wilcoxon Signed Rank test. This experiment proved that L.plantarum upernatant could inhibit the growth of S aureus TCC 25923 at VJA medium with MIC 10% but not shown inhibiting the growth of S. aureus ATCC 25923 in dangke medium. The addition of cow's milk fat 1 and 2% into cow's milk dangke able to increase the fat content dangke although not equal with buffalo's milk dangke. The addition of cow's milk fat 1 and 2% into cow's milk dangke was able to improve the flavor of cow's milk dangke to be equivalent with buffalo's milk dangke. The addition of cow's milk fat 2% into dangke could improve the aroma of cow's milk dangke which equivalent to buffalo's milk dangke.