APLIKASI STARTER KULTUR MURNI PADA PEMBUATAN DURIAN FERMENTASI

Abstract

This study looks into the effect of pure culture starters isolated from tempoyak on fermented durian (Durio zibethinus) and its acceptability. The use of 5% pure culture starters and mixed cultures of Pediococcus acidilactici, Lactobacillus plantarum, Lactobacillus curvatus Leuconostoc mesentroides and Staphylococcus saprophyticus were analyzed in terms of acceptabilty by sensory panelists. Statistical analysis shows a significant difference among  fermented durian  with pure culture and mixed culture starters for attributes of texture and viscosity, aroma and flavor, acidity and general acceptability.