The Effect of Culture Lactobacillus Plantarum on Characteristics of Buffalo Buttermilk

Basuni Hamzah, Umi Rosidah

Abstract: The research was conducted at Agriculture Product Chemistry Laboratory, Faculty of Agriculture, Universitas Sriwijaya, Indralaya, Indonesia. In this research, whey of gathering from the process of separating buffalo from cream milk and whey gathering from churning process of butter. In this research, Lactobacillus plantarum as culture was used with fermentation s combination treatments to make fermented buttermilk. Randomized block factorial design was used. There were three levels of culture concentration, and two levels of fermentation time. The result showed than increased the level of culture concentration will increase total solids, viscosity, and total bacteria, but decrease of pH. Increased the level of fermentation time, tended to increase total solids, viscosity, and total bacteria, but it tended decreased of pH.

Keywords: Buttermilk, Lactabacillus plantarum, whey