KARAKTERISTIK KIMIA, FISIK, SENSORIS, DAN MIKROBIOLOGIS KEJU TOMME PROBIOTIK DENGAN KULTUR STARTER LOKAL Lactobacillus plantarum DAD-13 DAN Streptococus thermophilus DAD-11

M WILDAN ASH S, Prof. Dr. Ir. Endang S. Rahayu, M.S.; Anang Wahif F, S.T.P.

2022 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Keju tomme berpotensi menjadi produk keju probiotik dengan penambahan bakteri probiotik Lactobacillus plantarum Dad-13 yang dikombinasikan dengan Streptoccocus thermophilus Dad-11. Magang industri ini bertujuan untuk mengembangkan isolat Lactobacillus plantarum Dad-13 dan Streptoccocus thermophilus Dad-11 sebagai kultur starter campuran lokal serta mengetahui karakteristik kimia, fisik, sensoris, dan viabilitas sel antara keju tomme yang dibuat menggunakan kultur starter campuran lokal dengan keju tomme yang dibuat menggunakan kultur starter impor komersial (MA4002). Keju tomme dibuat menggunakan susu, garam, enzim rennet, dan kultur starter. Faktor yang digunakan adalah perbedaan kultur starter meliputi kultur starter campuran lokal (Lacobacillus plantarum Dad-13 dan Streptoccous thermophilus Dad-11) dan kultur starter impor komersil (MA4002). Sampel dilakukan pengujian pH, yield, kadar air bahan tanpa lemak, kadar lemak, kadar protein, kadar karbohidrat, hardness, cohesiveness, chewiness, sifat sensoris dengan metode hedonik, dan viabilitas sel. Hasil penelitian menunjukkan bahwa kultur starter campuran lokal dapat digunakan sebagai kultur starter pembuatan keju tomme. Keju tomme dengan kultur campuran memilki pH produk akhir 5,07, yield 8,09%, kadar air bahan tanpa lemak 45,15%, kadar lemak 46,90%, kadar protein 32,99%, kadar karbohidrat 9,21%, hardness 98,12 N, cohesiveness 0,41, chewiness 52 N, dan kesukaan overall produk 5. Viabilitas sel Lactobacillus plantarum Dad-13 pada keju tomme yang dibuat menggunakan kultur starter Lactobacillus plantarum Dad-13 dan Streptococcus thermophilus Dad-11 sebesar 6,6x10^7 CFU/g setelah empat minggu penyimpanan pada suhu 4 derajat celcius yang memenuhi syarat produk probiotik.

Tomme cheese has the potential to become a probiotic cheese product with the addition of the probiotic bacteria Lactobacillus plantarum Dad-13 combined with Streptococcus thermophilus Dad-11. This industrial internship aims to develop isolates of Lactobacillus plantarum Dad-13 and Streptoccocus thermophilus Dad-11 as a local mixed starter culture and to determine the chemical, physical, sensory, and cell viability characteristics between tomme cheese made using local mixed starter culture and tomme cheese made using a commercially imported starter culture (MA4002). Tomme cheese is made using milk, salt, rennet enzymes and starter culture. The factors used are different starter cultures including local mixed starter cultures (Lacobacillus plantarum Dad-13 and Streptoccous thermophilus Dad-11) and imported commercial starter cultures (MA4002). The samples were tested for pH, yield, moisture content of lean material, fat content, protein content, carbohydrate content, hardness, cohesiveness, chewiness, sensory properties using the hedonic method, and cell viability. The results showed that local mixed starter cultures could be used as starter cultures for tomme cheese making. Tomme cheese with mixed culture had a final product pH of 5.07, yield 8.09%, moisture-in-nonfat subtances (MNFS) 45.15%, fat content 46.90%, protein content 32.99%, carbohydrate content 9.21%, hardness 98.12 N, cohesiveness 0.41, chewiness 52 N, and overall preference product 5. Cell viability of Lactobacillus plantarum Dad-13 in tomme cheese made using starter cultures of Lactobacillus plantarum Dad-13 and Streptococcus thermophilus Dad-11 was 6.6x10^7 CFU/g after four weeks of storage at 4 degree celcius which met the requirements for probiotic products.

Kata Kunci : keju tomme, kultur starter, probiotik, Lactobacillus plantarum Dad-13, dan Streptococcus thermophilus Dad-11