PENGARUH METODE PENAMBAHAN KEJU RICOTTA PROBIOTIK TERHADAP VIABILITAS SEL, SIFAT FISIK, KIMIA, DAN SENSORIS SNACK BAR
FAIZA NURUSYIFA, Dr. Ir. Priyanto Triwitono, M.P.
2022 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIANSnack bar merupakan makanan berbahan baku campuran sereal, buah, kacang-kacangan, dan tepung yang diikat dengan binder serta disajikan dalam bentuk batangan. Kesadaran masyarakat terhadap kesehatan semakin meningkat sehingga industri pangan mulai menambahkan komponen aktif non gizi seperti probiotik dan prebiotik sebagai pangan fungsional. Snack bar dengan penambahan ricotta probiotik merupakan inovasi produk sehat komersial. Menurut FAO, produk probiotik mengandung jumlah minimal sel probiotik sebanyak 7 log CFU/g produk. Terdapat dua metode penambahan keju yaitu olesan dan isian yang perlu diketahui tingkat efektivitasnya dalam mempertahankan jumlah sel probiotik pada produk. Penelitian ini dilakukan untuk mengetahui metode penambahan keju ricotta probiotik yang menghasilkan snack bar terbaik. Penambahan keju ricotta probiotik dilakukan dengan metode olesan (P1) dan isian (P2). Kedua sampel tersebut dianalisis berdasarkan sifat sensoris dengan uji hedonik, sifat fisik dengan uji kekerasan dan aktivitas air (aw), serta mikrobiologi dengan uji viabilitas sel. Kemudian dilakukan uji penentuan metode penambahan keju probiotik terbaik dengan metode De Garmo. Berdasarkan hasil analisis menunjukkan bahwa metode penambahan keju ricotta probiotik pada snack bar tidak memberikan pengaruh signifikan terhadap viabilitas sel probiotik, sifat kimia (kadar air, kadar abu, dan kadar protein), sifat fisik (kekerasan dan aw), sifat sensoris (kesukaan warna, kesukaan kekerasan, kesukaan keasaman, kesukaan kemanisan, dan kesukaan aftertaste) namun memberikan pengaruh yang signifikan terhadap kadar lemak dan kesukaan terhadap aroma. Setelah kedua metode tersebut diuji menggunakan metode De Garmo diperoleh metode penambahan keju ricotta probiotik pada snack bar yang terbaik adalah metode isian (P2).
Snack bar is a food made from a mixture of cereals, fruit, nuts, and flour tied with a binder and served in the form of bars. Public awareness of health is increasing so that the food industry begins to add non-nutritive active components such as probiotics and prebiotics as functional food. Snack bar with the addition of ricotta probiotic is a commercial healthy product innovation. According to FAO, probiotic products contain a minimum number of probiotic cells of 7 log CFU/g of product. There are two methods of adding cheese, namely spread and stuffing, which need to be known for their effectiveness in maintaining the number of probiotic cells in the product. This study was conducted to determine the method of adding probiotic ricotta cheese which produces the best snack bar. The addition of probiotic ricotta cheese was carried out using the spread (P1) and stuffing (P2) methods. The two samples were analyzed based on sensory properties with hedonic tests, physical properties with hardness tests and water activity (aw), and microbiological tests with cell viability. Then a test was conducted to determine the method of adding the best probiotic cheese with the De Garmo method. Based on the results of the analysis showed that the method of adding probiotic ricotta cheese to the snack bar did not have a significant effect on the viability of probiotic cells, chemical properties (moisture content, ash content, and protein content), physical properties (hardness and aw), sensory properties (color preference, preference for hardness, preference for acidity, preference for sweetness, and preference for aftertaste) but had a significant effect on fat content and preference for aroma. After both methods were tested using the De Garmo method, the best method of adding probiotic ricotta cheese to the snack bar was the stuffing method (P2).
Kata Kunci : snack bar, ricotta cheese, probiotics, spread and filling method
