Kualitas Mikrobiologis, Fisiko-Kimia, dan Sensoris Dangke Kering dengan Penambahan Level Garam dan Lama Simpan yang Berbeda

Dian Putri Maharani, Prof. Dr. Ir. Nurliyani, M.S., IPM;Endang Wahyuni, S.Pt., M. Biotech.

2019 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Dangke merupakan makanan tradisional khas Kabupaten Enrekang, Sulawesi Selatan dengan pemanasan dan penambahan getah pepaya sebagai agen penggumpal susu. Getah pepaya mengandung enzim papain yang dapat menggumpalkan protein kasein pada susu. Pengeringan dan penambahan garam dapat meningkatkan masa simpan dangke. Penelitian ini bertujuan untuk mengetahui kualitas mikrobiologis, fisiko-kimia dan sensoris dangke kering dengan penambahan garam 0, 1 dan 3% dengan penyimpanan suhu ruang selama 0, 3, 6, dan 9 hari. Pengujian yang dilakukan meliputi nilai tekstur, nilai aw, nilai pH, kadar abu dan lemak, serta sensoris. Pengujian yang dilakukan selama penyimpanan meliputi Total Plate Count (TPC), total khamir, total jamur, kadar Free Fatty Acid, pH, keasaman dan kadar protein terlarut. Analisis statistik pengolahan data yang digunakan yaitu one way ANOVA dan two way ANOVA, apabila signifikan akan diuji lanjut dengan Duncan’s New Multiple Ranges Test (DMRT). Hasil penelitian menunjukan bahwa kualitas dangke kering dengan penambahan level garam berpengaruh nyata (P<0,05) terhadap TPC, total khamir, total jamur, tekstur, aw, kadar air, lemak, keasaman dan FFA, namun tidak berpengaruh nyata (P>0,05) terhadap pH, kadar abu, protein terlarut dan sensoris. Penyimpanan berpengaruh nyata (P<0,05) terhadap TPC, total khamir, jamur, kadar air, keasaman dan FFA, namun tidak berpengaruh nyata (P>0,05) terhadap pH dan protein terlarut. Perbedaan level penambahan garam pada dangke kering selama penyimpanan berpengaruh nyata (P<0,05) terhadap total jamur dan FFA, namun tidak berpengaruh nyata (P>0,05) terhadap TPC, total khamir, pH, kadar air, keasaman dan kadar protein. Kesimpulannya adalahdangke kering dengan penambahan level garam 3% memiliki kualitas terbaik selama penyimpanan 9 hari karena penambahan garam tersebut mampu menurunkan total TPC, khamir serta jamur,dan dapat meningkatkan fisiko-kimia (nilai tekstur, aw, pH, kadar abu, lemak, Free Fatty Acid, keasaman dan protein terlarut) dan sensoris dangke kering.

Dangke is a traditional food origin of Enrekang Regency, South Sulawesi by heating and adding papaya latex as an agent for milk coagulation.Papaya latex contains the enzyme papain which can coagulate casein protein in milk. Drying and adding salt could increase the shelf life of dangke. The purpose of this research was to find out the quality of microbiological, physico-chemical and sensory dried dangke with the addition of salt 0,1 and 3% at room temperature during 0, 3, 6, and 9 days storage.The trials included texture values, aw values, pH values, ash and fat content and sensory. The trials which was conducted during storage include Total Plate Count (TPC), total yeast, total mold, Free Fatty Acid, pH, acidity and dissolved protein levels. Statistical analysis of data processing used one way ANOVA and two way ANOVA, if significant it will be further tested with Duncan’s New Multiple Ranges Test (DMRT). The results revealed that the quality of dried dangke with addition of salt levels had a significant effect (P<0,05) on TPC, total yeast, total mold, texture, aw, water content, fat, acidity and FFA, however there was no significant effect (P>0,05) on pH, ash content, dissolved protein and sensory. The quality of dried dangke during storage had a significant effect (P<0,05) on TPC, total yeast, mold, water content, acidity and FFA, however hadno significant effect (P>0,05) on pH and dissolved protein. Different levels of salt addition to dried dangke during storage had a significant effect (P<0,05) on total mold and FFA, however has no significant effect (P>0,05) on TPC, total yeast, pH, water content, acidity and protein content. The conclusion was dried dangke with the addition of 3% salt level has the best quality because of the addition of the salt could reduce TPC, yeast and mold and can increase physico-chemical (texture, aw value , pH, ash, fat content, FFA, acidity and dissolved protein levels and sensory of dried dangke.

Kata Kunci : Dangke, Getah pepaya, Garam, Mikrobiologis, Fisiko-kimia, Sensoris.