KUALITAS FISIKO-KIMIA DAN AKTIVITAS ANTIOKSIDAN KEJU COTTAGE DENGAN PENAMBAHAN TEPUNG UBI JALAR KUNING
NISA MUFLICHATI, Endang Wahyuni, S. Pt., M. Biotech; Nurliyani, Prof. Dr. Ir., MS.,IPM.
2021 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKANKeju cottage merupakan jenis keju lunak tanpa pemeraman. Tepung ubi jalar kuning (Ipomoea batatas L.) mengandung betakaroten yang tinggi dan berfungsi sebagai antioksidan non enzimatis. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung ubi jalar kuning sebesar 0, 0,5, dan 1% (w/v) terhadap sifat fisiko-kimia, sensori, aktivitas antioksidan serta %AKG dari keju cottage. Pengujian kualitas fisiko-kimia dan aktivitas antioksidan dianalisis menggunakan One Way ANOVA dan diuji beda lanjut dengan uji Duncan Multiple Range Test, sedangkan pengujian sensori dianalisis menggunakan analisis non parametric Kruskall Wallis. Hasil penelitian menunjukkan bahwa penambahan tepung ubi jalar kuning berpengaruh nyata (P<0,05) terhadap nilai rendemen (15,48, 12,89 dan 13,83%), kadar lemak (21,07, 19,64 dan 19,25%), kadar abu (2,25, 2,51 dan 3%), karbohidrat by difference (1,21, 2,12 dan 0,05%) dan FFA (5,59, 5,32 dan 5,24%), namun tidak berpengaruh nyata (P>0,05) terhadap tekstur, pH, kadar air, protein total, keasaman, aktivitas antioksidan dan sensori keju cottage. Konsumsi 100 gram keju cottage dengan penambahan ubi jalar kuning sebesar 0,5% dapat memenuhi kebutuhan energi kelompok umum sebesar 11,97% dari total AKG dan mengandung aktivitas antioksidan sebesar 2,89%. Kesimpulan penelitian ini adalah keju cottage berdasarkan kadar air merupakan keju lunak. Penambahan tepung ubi jalar kuning sebesar 0,5% dapat meningkatkan kualitas keju cottage melalui penurunan kadar lemak dan free fatty acid, peningkatan aktivitas antioksidan dan kadar abu, serta sensoris yang dapat diterima oleh konsumen.
Cottage cheese is a type of soft cheese without ripening. Yellow sweet potato flour (Ipomoea batatas L.) contains high beta-carotene and functions as a non-enzymatic antioxidant. This study aimed to understand the effect of adding yellow sweet potato flour of 0, 0.5, and 1% (w/v) on the physico-chemical, sensory, antioxidant activity and %RDA of cottage cheese. Data was analyzed by One Way ANOVA for physico-chemical and antioxidant activity test, while analyzed by non-parametric Kruskall Wallis for sensory test. The results showed that the addition of yellow sweet potato flour had a significant effect (P <0.05) on yield (15,48, 12,89 dan 13,83%), fat content (21.07, 19.64 and 19.25%), ash content (2.25, 2.51 and 3%), carbohydrates by difference (1.21, 2.12 and 0.05%) and FFA (5.59, 5.32 and 5.24%), but there were no significant effect (P> 0.05) on texture, pH, moisture, protein, acidity, antioxidant activity and sensory cottage cheese. Consumption of 100 gram of cottage cheese with addition of yellow sweet potato by 0,5% in the general group can sufficient the energy needs of 11.97% of the total RDA and contains 2,89% antioxidant activity. The conclusion of this study is cottage cheese based on moisture content is soft cheese. The addition of 0,5% yellow sweet potato flour could improve the quality of cottage cheese by reducing levels of fat and free fatty acids, increasing antioxidant activity and ash content, as well as sensory acceptable to consumers.
Kata Kunci : Keju cottage, Tepung ubi jalar kuning, Fisiko-kimia, Sensori, Aktivitas antioksidan
