PEMANFAATAN BAHAN ALTERNATIF PENGGUMPAL NABATI PADA INDUSTRI KEJU SUSU KAMBING BLIGON TERHADAP KUALITAS DAN SENSORIS KEJU SELAMA PEMERAMAN

Penulis

Gangga Murcita W

Pembimbing: Prof. Dr. Ir. Tridjoko Wisnu Murti, DEA.


ABSTRACT: This research aimed to determine the quality and sensory of cheese made from bligon goatâs milk with vegetable clot, tin and papain. The control used microbial coagulant cheese. Cheese was ripened to observe the physico-chemical changes at storage months 0, 1, 2 and 3. The parameters that were observed are rendemen (month 0), water content, ash content, fat content, cheese protein content, whey protein content, pH, texture and cheese flavor. The data were analyzed with factorial analysis of variance and the average difference was tested by Duncan's New Multiple Range Test (DMRT). The results showed the highest percentage of cheese cheese was tin cheese 57.16%, papain cheese 45.92% and control 39.48%. Water content increased during ripening, highest in tin cheese was 69,85 ± 3,23%, control cheese 65,08 ± 9,55% and papain cheese 50,54 ± 3,10%. Ash content of cheese fell during ripening, the highest was tin cheese 2.15 ± 0.18%, followed by control cheese 1.93 ± 0.25% and papain cheese 1.92 ± 0.63%. Cheese fat content increased during ripening, the highest was papain cheese 20 ± 7.23%, control cheese 13 ± 3.21% and tin cheese 8.63 ± 2.97%. Levels of protein cheese rose during ripening, the highest was papain cheese 18.5 ± 3.45% followed by control cheese 16.06 ± 1.82% and tin cheese 11.5 ± 1.05%. Whey protein content decreased during ripening, the highest was papain cheese 37,82 ± 28,8 mg/g followed by control cheese 29,15 ± 22,25 mg/g and tin cheese 14,83 ± 11,55 mg/g. The pH value of cheese decreased during ripening, the highest was control cheese 5.02 ± 0.78 followed by papain cheese 4.5 ± 0.29 and tin cheese 4.21 ± 0.27%. Cheese with the best taste is cheese control followed by papain cheese and cheese tin

INTISARI: Penelitian ini bertujuan untuk mengetahui kualitas dan sensoris keju susu kambing Bligon dengan penggumpal nabati, tin dan papain. Kontrol yang digunakan adalah keju koagulan rennet komersial mikrobia. Keju diperam dan diamati perubahan fisika-kimia pada penyimpanan bulan ke- 0, 1, 2 dan 3. Parameter yang diamati adalah rendemen (bulan ke-0), kadar air, kadar abu, kadar lemak, kadar protein keju, kadar protein whey, pH, tekstur dan cita rasa keju. Data hasil penelitian dianalisis dengan analisis variansi rancang acak lengkap pola faktorial dan perbedaan rata-rata diuji dengan Duncanâs New Multiple Range Test (DMRT). Hasil penelitian menunjukkan persentase rendemen keju tertinggi adalah keju tin 57,16%, sedangkan keju papain 45,92% dan kontrol 39,48%. Kadar air meningkat selama pemeraman, tertinggi pada keju tin yaitu 69,85±3,23, keju kontrol 65,08±9,55 dan keju papain 50,54±3,10. Kadar abu keju turun selama penyimpanan, tertinggi keju tin 2,15±0,18%, diikuti keju kontrol 1,93±0,25% dan keju papain 1,92±0,63%. Kadar lemak keju meningkat selama penyimpanan, tertinggi keju papain 20±7,23%, keju komersial 13±3,21% dan keju tin 8,63±2,97%. Kadar protein keju naik selama penyimpanan, tertinggi keju papain 18,5±3,45% diikuti keju kontrol 16,06±1,82% dan keju tin 11,5±1,05%. Kadar protein whey turun selama penyimpanan, tertinggi keju papain 37,82±28,8 mg/g diikuti keju kontrol 29,15±22,25 mg/g dan keju tin 14,83±11,55 mg/g. Nilai pH keju turun selama penyimpanan, tertinggi keju kontrol 5,02±0,78 diikuti keju papain 4,5±0,29 dan keju tin 4,21±0,27%. Keju dengan cita rasa terbaik adalah keju kontrol diikuti keju papain dan keju tin

Kata kunci Kata kunci: Susu kambing, Keju vegetal, Fisika-kimia, Cita rasa Keywords: Goat milk, Vegetal cheese, Physic-chemical, Flavor
Program Studi S1 ILMU DAN INDUSTRI PETERNAKAN UGM
No Inventaris
Deskripsi
Bahasa Indonesia
Jenis Skripsi
Penerbit [Yogyakarta] : Universitas Gadjah Mada, 2017
Lokasi Perpustakaan Pusat UGM
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