Pengaruh Penambahan Inulin Chicory (Cichorium intybus) terhadap Kualitas Kimia Keju yang Diperam dengan Kombinasi Starter Streptococcus thermophilus dan Lactobacillus plantarum dad-13

LITA SINAGA, Dr. Ir. Nurliyani, MS.

2017 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan inulin chicory (Cichorium intybus) terhadap kualitas kimia keju yang diperam dengan starter Streptococcus thermophilus dan Lactobacillus plantarum dad-13. Keju dibagi menjadi 2 kelompok perlakuan yaitu P1 (keju tanpa penambahan inulin) dan P2 (keju dengan penambahan inulin). Keju diperam dengan kombinasi starter Lactobacillus plantarum dad-13 dan Streptococcus thermophilus dan menggunakan rennet sebagai koagulan. Keju diamati perubahan kimia meliputi pH, keasaman, free fatty acid, kadar air, dan protein terlarut pada hari ke 0 dan 21. Analisis data dilakukan dengan analisis variansi pola faktorial 2x2. Hasil penelitian menunjukkan bahwa pemberian inulin tidak berpengaruh terhadap nilai pH keju dengan rerata pH keju P1 dan P2 berturut-turut 5,50���±0,47 dan 5,62���±0,40. Keasaman keju tidak berbeda nyata dengan nilai rerata keasaman keju P1 dan P2 berturut-turut 0,85���±0,49% dan 0,78���±0,39%. Free fatty acid keju tidak berbeda nyata dengan rerata free fatty acid keju P1 dan P2 berturut-turut 23,47���±9,48% dan 17,21���±3,47%. Kadar air keju tidak mengalami perbedaan nyata dengan rerata kadar air keju P1 dan P2 berturut-turut 57,76���±4,94% dan 59,27���±4,02%. Kadar protein terlarut keju tidak berbeda nyata dengan rerata kadar protein terlarut keju P1 dan P2 berturut-turut 5,77���±1,87% dan 5,49���±0,61%. Penambahan inulin pada keju yang diperam dengan kombinasi starter Lactobacillus plantarum dad-13 dan Streptococcus thermophilus selama 21 hari tidak mempengaruhi kualitas kimia.

This research was aimed to determine the effect of chicory inulin addition on chemical quality of cheese which was ripened with combination starters of Lactobacillus plantarum dad-13 and Streptococcus thermophilus. There were two treatment groups, P1 (cheese without the addition of inulin) and P2 (cheese with the addition of inulin). Cheese was ripened with starter combination of Streptococcus thermophilus and Lactobacillus plantarum dad-13 using rennet as the coagulant. Cheese was observed the chemical changes including pH, acidity, free fatty acid, moisture content and soluble protein on 0 and 21 d. Data were analyzed by analysis of variance 2x2 factorial design. The results showed inulin addition did not affect significantly the cheese pH value and pH value of P1 and P2 cheese respectively 5,50���±0,47 and 0,40���±5,62. Cheese acidity was not different significantly and the acidity value of P1 and P2 cheese respectively 0,85���±0,49% and 0,78���±0,39%. Cheese free fatty acid was not different significantly and free fatty acid value of P1 and P2 cheese 23,47���±9,48% and 17,21���±3,47%. The moisture content was not different significantly and the moisture content of P1 and P2 cheese respectively 57,76���±4,94% and 59,27���±4,02%. Cheese soluble protein was not different significantly and the soluble protein value of P1 and P2 cheese respectively 5,77���±1,87% and 5,49���±0,61%. The addition of inulin in cheese ripened by starters combination Lactobacillus plantarum dad-13 and Streptococcus thermophilus did not affect the chemical quality.

Kata Kunci : Inulin, Susu, Keju, Pemeraman