PENGARUH PENAMBAHAN TEPUNG GEMBILI (Dioscorea esculenta) TERHADAP KUALITAS FISIKO-KIMIA DAN SENSORIS KEJU MOZZARELLA

SRI IDAYATI, Prof. Dr. Ir. Nurliyani, MS., IPM.; Endang Wahyuni, S.Pt., M.Biotech.

2019 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung gembili (Dioscorea esculenta) terhadap sifat fisiko-kimia dan sensoris keju mozzarella. Keju mozzarella dibuat dari bahan dasar susu sapi dengan penambahan tepung gembili dengan tiga level berbeda yaitu 0, 0,2 dan 0,4% (w/v) dengan tiga kali pengulangan. Data hasil penelitian dianalisis menggunakan analisis variansi pola searah untuk sifat fisiko-kimia dan Kruskall Wallis untuk sifat sensoris keju, kemudian dilanjutkan dengan Duncan's New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa penambahan tepung gembili tidak berpengaruh (p>0,05) terhadap rendemen, pH, keasaman, kadar lemak, free fatty acid (FFA), kadar air, protein terlarut, tekstur, kemuluran, rasa dan daya terima. Rerata rendemen, lemak, FFA, kadar air, protein, tekstur, dan kemuluran berturut-turut adalah 33,44; 22,97; 2,72; 53,87; 16,98(%); 8,00N; 2,78N-1. Penambahan tepung gembili mempengaruhi warna dan aroma. Keju mozzarella tanpa penambahan tepung gembili memiliki nilai aroma yang lebih baik daripada dengan penambahan tepung gembili. Kesimpulan penelitian ini adalah penambahan tepung gembili tidak mempengaruhi kualitas fisiko kimia keju mozzarella. Keju mozzarella berdasarkan kadar airnya termasuk keju lunak/soft.

The study aimed to investigate the effect of lesser yam (Dioscorea esculenta) flour on physico-chemical characteristic and sensoric of mozzarella cheese. Basic material of mozzarella cheese was used cow milk and different levels of lesser yam flour i.e 0, 0.2, and 0.4% (w/w) with 3 replications. Data was analysed by one-way variance analysis for physico-chemical characteristic and Kruskall Wallis for sensoric characteristic of cheese, and continued by Duncan's New Multiple Range Test (DMRT). The result showed that the addition of lesser yam flour had no effect (p>0,05) on rendemen, pH, acidity, fat content, free fatty acid (FFA), water content, soluble protein, texture, elasticity, flavour, and acceptability of cheese. Average of rendemen, fat, FFA, water content, protein, texture, and elasticty were 33.44; 22.97; 2.72; 53.87; 16,98(%); 8.00N; 2.78N-1, respectively. Addition of lesser yam flour affects color and aroma. Mozzarella cheese without addition of lesser yam flour had better flavour than without lesser yam flour. In conclusion, addition of lesser yam flour had no effect on physico-chemical characteristic of mozzarella cheese. Based on water content, mozzarella was included soft cheese.

Kata Kunci : Keju mozzarella, Tepung gembili, Kualitas fisiko-kimia, Sifat sensoris, Mozzarella cheese, Lesser yam flour, Physico-chemical characteristic, Sensoric characteristic.