Pengaruh Lama Fermentasi menggunakan Isolat Lactobacillus rhamnosus MY2 terhadap Karakteristik Susu Kacang Tanah (Arachis hypogaea L.)


 This research aims to identify the effect of fermentation time with Lactobacillus rhamnosus MY2 isolate on characteristics peanut milk and determine right produce fermented best characteristics. used a completely randomized design (CRD) variations in which consisted 3, 6, 9, 12, 15 hours. The treatment was repeated 3 times experimental units. data obtained were analyzed using analysis variance (ANOVA) method if had significant (P<0.05) observed variables, then continued Duncan New Multiple Range Test (DNMRT). results showed that pH, total LAB, acid, value preference for aroma taste, score sour taste viscosity, overall acceptance but no protein content, fat color texture milk. 6 hours criteria pH 5.43, LAB 8.52 Log CFU/ml, acid 0.13%, content 3.27%, 22.78%, color, aroma, texture, acceptability liked.