KARAKTERISTIK KIMIA, FISIK, SENSORIS, DAN MIKROBIOLOGIS CREAM CHEESE PROBIOTIK DENGAN KULTUR STARTER LOKAL Lactobacillus plantarum DAD-13 DAN Streptococcus thermophilus DAD-11

AIMAN ARKAN, Prof. Dr. Ir. Endang S. Rahayu, M.S.; Anang Wahif Fatkhurrochman, S.T.P.

2022 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Saat ini produk probiotik telah banyak beredar di pasaran, salah satunya keju. Konsumsi keju di Indonesia telah mengalami peningkatan. Pada umumnya keju dibuat menggunakan kultur starter, namun di industri pembuatan keju masih bergantung kultur starter komersial impor. Di Indonesia, terdapat isolat bakteri lokal dan dapat digunakan sebagai kultur starter yaitu Lactobacillus plantarum Dad-13 dan Streptococcus thermophilus Dad-11. Tujuan dari penelitian ini yaitu mengembangkan cream cheese yang dibuat menggunakan kultur starter campuran lokal Lactobacillus plantarum Dad-13 dan Streptococcus thermophilus Dad-11. Bahan yang digunakan untuk membuat cream cheese terdiri dari susu, krim, kultur starter, rennet, dan garam. Faktor pembeda pada penelitian ini yaitu kultur starter meliputi kultur starter komersial impor Flora Danica dan kultur starter campuran lokal Lactobacillus plantarum Dad-13 dan Streptococcus thermophilus Dad-11. Dilakukan pengujian karakteristik kimia, fisik, sensoris (hedonik), dan viabilitas sel pada cream cheese yang dibuat menggunakan kultur starter campuran lokal Lactobacillus plantarum Dad-13 dan Streptococcus thermophilus Dad-11 dengan pembanding kultur starter komersial impor Flora Danica Hasil penelitian menunjukkan produk cream cheese yang dibuat menggunakan kultur starter campuran lokal Lactobacillus plantarum Dad-13 dan Streptococcus thermophilus Dad-11 memiliki kadar air tanpa lemak 81,27%; kadar lemak 80,00%; total padatan 54,04%; Yield 32,75%; pH 4,65; Hardness 2,89 N; Cohesiveness 0,12; dan tingkat kesukaan overall produk 5,2. Viabilitas sel Lactobacillus plantarum Dad-13 pada cream cheese yang dibuat menggunakan kultur starter Lactobacillus plantarum Dad-13 dan Streptococcus thermophilus Dad-11 sebesar 3,8 x 10^7 CFU/g setelah empat minggu penyimpanan sehingga memenuhi syarat produk probiotik.

Currently, there are many probiotic products on the market, one of which is cheese. Cheese consumption in Indonesia has increased. In general, cheese is made using starter cultures, but the cheese-making industry still relies on imported commercial starter cultures. In Indonesia, there are local bacterial isolates and can be used as starter cultures, namely Lactobacillus plantarum Dad-13 and Streptococcus thermophilus Dad-11. The purpose of this study was to develop cream cheese made using a local mixed starter culture of Lactobacillus plantarum Dad-13 and Streptococcus thermophilus Dad-11. The ingredients used to make cream cheese consist of milk, cream, starter culture, rennet, and salt. The differentiating factors in this study were starter cultures including imported commercial starter cultures of Flora Danica and local mixed starter cultures of Lactobacillus plantarum Dad-13 and Streptococcus thermophilus Dad-11. Testing the characteristics of the chemical, physical, sensory (hedonic) and cell viability on cream cheese is made using local mixed starter culture of Lactobacillus plantarum Dad-13 and Streptococcus thermophilus Dad-11 with comparative commercial starter culture imported Flora Danica Results showed product cream cheese made using local mixed starter cultures of Lactobacillus plantarum Dad-13 and Streptococcus thermophilus Dad-11 had a moisture content without fat of 81.27%; fat content 80.00%; total solids 54.04%; Yield 32.75%; pH 4,65; Hardness 2.89 N; Cohesiveness 0.12; and preference level overall product 5.2. Cell viability of Lactobacillus plantarum Dad-13 in cream cheese made using starter cultures of Lactobacillus plantarum Dad-13 and Streptococcus thermophilus Dad-11 was 3.8 x 10^7 CFU/g after four weeks of storage so that it met the requirements for probiotic products.

Kata Kunci : cream cheese, ,starter cultures, probiotic, Lactobacillus plantarum Dad-13, Streptococcus thermophilus Dad-11