KUALITAS KEJU MOZZARELLA MENGGUNAKAN STARTER Lactobacillus bulgaricus DENGAN PENAMBAHAN GELATIN DAN KARAGENAN

NISMA ISLAMI M, Prof. Dr. Ir. Nurliyani, MS, IPM.

2019 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gelatin dan karagenan terhadap kualitas fisiko-kimia yang meliputi rendemen, tekstur, kemuluran, pH, kadar lemak, kadar air dan kadar protein serta total BAL (mikrobiologis) starter Lactobacillus bulgaricus dalam produk keju mozzarella. Keju mozzarella dibuat dengan menggunakan starter Lactobacillus bulgaricus dengan 4 perlakuan penambahan gelatin dan karagenan: 1) kontrol (tanpa gelatin dan karagenan); 2) gelatin 0,3% dan karagenan 0% ; 3) gelatin 0% dan karagenan 0,3%; 4) gelatin 0,15% dan karagenan 0,15%. Parameter yang diamati meliputi uji kualitas fisik (tekstur, rendemen dan kemuluran) dan kimia (kadar lemak, kadar protein, kadar air dan pH), uji mikrobiologis (total starter bakteri asam laktat) dan uji sensoris. Data hasil penelitian dianalisis menggunakan analisis variansi pola searah untuk sifat fisiko-kimia dan K-independent Kruskall Wallis untuk sifat sensoris keju mozzarella, kemudian dilanjutkan dengan Duncan’s New Multiple Range Test (DMRT). Kesimpulan penelitian ini adalah penambahan gelatin dan karagenan pada keju mozzarella menggunakan starter Lactobacillus bulgaricus tidak mempengaruhi kualitas fisiko-kimia, namun meningkatkan kualitas warna dan daya terima keju.

This research aimed to determine the effect of adding gelatin and carrageenan on physico-chemical quality which included yield, texture, elongation, pH, fat content, water content and protein content and total LAB (microbiological) starter of Lactobacillus bulgaricus in mozzarella cheese products. Mozzarella cheese was made by using a starter of Lactobacillus bulgaricus with 4 treatments of gelatin and carrageenan added: 1) control (without gelatin and carrageenan); 2) 0.3% gelatin and 0% carrageenan; 3) 0% gelatin and carrageenan 0.3%; 4) 0.15% gelatin and 0.15% carrageenan. The parameters observed included of physical quality test (texture, yield and elongation) and chemistry test (fat content, protein content, water content and pH), microbiological test (total starter of lactic acid bacteria) and sensory test. Result data from the research were analyzed using unidirectional patterns analysis of variance for physico-chemical test and K-independent Kruskall Wallis for the sensory test of mozzarella cheese, then continued with Duncan's New Multiple Range Test (DMRT). The conclusion of this research is addition of gelatin and carrageenan in mozzarella cheese using a starter of Lactobacillus bulgaricus did not affect in physico-chemical quality, but improves the quality of color and acceptability of mozzarella cheese.

Kata Kunci : Keju mozzarella, Fisiko-kimia, Susu Sapi, Lactobacillus bulgaricus, Gelatin, Karagenan/ Mozzarella cheese, Physicochemical, Cow’s milk, Carrageenan