THE UTILIZING OF RENNET ENZYMES and Lactobacillus plantarum YN 1.3 BACTERIA ON SENSORY CHARACTERISTICS OF CHEESE. This research aims to determine the utilizing of rennet enzymes and Lactobacillus plantarum YN 1.3 bacteria on sensory characteristics of cheese. This experiment using  a completely randomized design (CRD) with treatments level of rennet enzymes 10%, 8%, 6%, 4%, 2% and Lactobacillus plantarum YN 1.3 bacteria on 0%, 2%, 4%, 6%, 8% levels, which is each treatment repeated as much as 40 of replications (panelists) with hedonic method used. The result showed that the utilizing of rennet enzyme and Lactobacillus plantarum YN 1.3 bacteria gives highly signifant different effects (P<0,01) on cheese color, aroma, texture and  flavor. Based on the results of data analysis and discussions, can be concluded that cheese with rennet enzyme 2% and Lactobacillus plantarum YN 1.3 bacteria 8%, is the best performs and most preferred to panelists.Key words: Cheese, Rennet Enzyme, Lactobacillus plantarum YN 1.3.

STORAGE TIME OF BROILER MEAT THAT WERE GIVEN KASTURI LIME JUICE (Citrus madurensis Lour.)The purpose of this research was to determine the effect of storage time in a temperature range of -2°C to 4°C towards the pH value, moisture content, water holding capacity, and cooking loss of broiler meat that were given Kasturi lime (Citrus madurensis Lour.) juice. This research used the completely randomized design with 5 treatments which were  (P1) = without storage; (P2) = 3 days of storage; (P3) = 6 days of storage, (P4) = 9 days of storage; (P5) = 12 days of storage and 4 repetitions. The variables observed were pH value, moisture content, water holding capacity, and cooking loss. The results showed that the storage time of broiler meat that were given Kasturi lime juice did not effect moisture content, water holding capacity, and cooking loss however it effect the pH value of the broiler meat. We concluded that storage of broiler meat in a temperature range of -2°C to 4°C retained the pH value, moisture content, water holding capacity, and cooking loss until 12 days.   Keywords       : Broiler meat, storage time, kasturi lime

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EVALUATION OF WATER CONTENT, pH AND BACTERIA COLONY OF RED PORK PRODUCT IN MANADO CITY. Red pork is a processing productmeat preferred by consummers in Manado due to specific taste. On the other hand this product was sold at the cafeteria in different qualities. These were generally found on diffirent processing ways, meat sources, spice formulation and smoking time period. Meat quality could be reserved by adding NaCl, sugar, spice and smoking processing ways. The objective of this study was to evaluate water content, pH and bacteria colony in red pork sold at some cafeteria in Manado. Samples were taken randomly from several cafeteria in Manado and abalyzed at laboratory. Result showed that red pork product sold at several cafeteria in Manado had low average of water content at the A location (39.1%) and the highest average of water content at the G (56.34%). The lowest average of pH was found at the A location (5.69) and the highest average of it at G location (6.08). The lowest average of bacteria colony was also found A location (3.80 CFU/g) and the highest average of it at the G location (3.96 CFU/g). Therefore, it can be concluded that the red pork product sold at the cafeteria in Manado have good quality to be consumed in term of water content, pH and bacteria colony.Key words :Red pork product, water content, pH, bacteria colony

UTILIZATION OF SEVERAL SUCROSE LEVELS ON SENSORY CHARACTERISTICS OF COWS MILK. The present study was conducted to investigate the utilization of several sucrose levels on sensory characteristics of cow milk kefir. Materials used in the study were: UHT milk, grain kefir, skim milk, sucrose, distilled water (aquadest), alcohol, spiritus or methylated spirit.  A Completely Randomized Design (CRD) with 5 treatments and 40 replications (panelists) was used in the present study. Treatments were formulated as follow: A0= sucrose 0% + grain kefir 5%, A1= sucrose 2% + grain kefir 5%, A2= sucrose 4% + grain kefir 5%, A3= sucrose 6% + grain kefir 5%, and A4= sucrose 8% + grain kefir 5%. Sensory test was conducted using hedonic scales. Variables measured were: sensory characteristics consisted of colors, aroma, viscosity, and taste. Tukey test was further employed to analyze treatment differences. Different between treatment(s) was declared at P < 0.05.  Research results showed that sucrose levels at 0%, 2%, 4%, 6%, 8% treatments gave a significant effect (P < 0.01) on aroma, viscosity, and taste, but color was not affected (P > 0.05) by treatments. It can be concluded that the utilization of sucrose at the level of 6% (A3) as most preferred by panelists based on sensory characteristics colors, aroma, viscosity, and taste. Keywords : Kefir, Grain Kefir, Sucrose, Sensory