Karakteristik Kimia dan Sensoris Keju Krim menggunakan starter Lactobacillus plantarum Dad-13

FAJAR HIDAYAT, Prof. Dr, Ir, Endang S Rahayu, M.S.; Dr. Rini Yanti, S.T.P., M.P.

2020 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Kenaikan konsumsi keju di Indonesia belum didukung ketersediaan bahan baku terutama Starter kultur. Lactobacillus plantarum Dad-13 yang diisolasi dari Dadih memiliki potensi sebagai starter kultur untuk menghasilkan keju probiotik. Dalam penelitian ini, pembuatan keju krim menggunakan kultur Lactobacillus plantarum Dad-13 dianalisis karakteristik kimia dan sensoris dibandingkan keju krim dengan starter komersial Flora Danica. Hasil menunjukkan (T<0.05) yield, kadar air bahan tanpa lemak, total padatan, dan kadar lemak keju krim berturut-turut dengan starter komersial sebesar 43.50%, 90.42 ± 0.60%, 51.99 ± 0.32%, 90.20 ± 2.85%; pada keju krim dengan Lactobacillus plantarum Dad-13 sebesar 38.15%, 84.59 ± 1.17%, 55.73 ± 0.61%, 85.53 ± 1.63%. Hasil analisis sensoris keju krim dengan starter komersial dan Lactobacillus plantarum Dad-13, memiliki warna sedikit putih (T<0.05), aroma dan rasa asam (T<0.05), kelembutan sedikit lembut (T>0.05), dan daya oles agak mudah (T>0.05), serta tingkat kesukaan panelis terhadap keseluruhan tidak berbeda signifikan.

Increase cheese consumption in Indonesia not yet support by availability of raw materials, especially culture starter. Lactobacillus plantarum Dad-13 isolated from Dadih have potency as a starter culture for making probiotic cheese. In this research, cream cheese making using Lactobacillus plantarum Dad-13 was analyzed chemical and sensory characteristic compared cream cheese using commercial starter Flora Danica. Result shows (T<0.05) yield, moisture on fat-free basis, total solids, fat content of cream cheese respectively with commercial starter 43.50%, 90.42 ± 0.60%, 51.99 ± 0.32%, 90.20 ± 2.85%, and with Lactobacillus plantarum Dad-13 38.15%, 84.59 ± 1.17%, 55.73 ± 0.61%, 85.53 ± 1.63%. result of sensory analysis show cream cheese using commercial starter and Lactobacillus plantarum Dad-13 have little white color (T<0.05), acid aroma and flavor (T<0.05), little soft (T>0.05), and little easy to spread (T>0.05), and hedonic analysis in overall not significantly different.

Kata Kunci : keju, Lactobacillus plantarum Dad-13, karakteristik kimia, sensoris