KARAKTERISTIK FISIKO-KIMIA DAN ORGANOLEPTIK MENTEGA SUSU KAMBING DENGAN PENAMBAHAN LEVEL ANTIOKSIDAN YANG BERBEDA

MILA ARLINDA, Prof. Dr. Ir. Tridjoko Wisnu Murti, DEA;Endang Wahyuni, S.Pt, M.Biotech

2021 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui karakteristik fisika dan kimia serta organoleptik mentega susu kambing dengan penambahan level antioksidan yang berbeda. Mentega ditambah antioksidan Butylated hydroxytoluene (BHT) dengan kadar 25 ppm dan 50 ppm. Pengujian yang dilakukan yaitu uji bahan baku susu dan krim, komposisi, kualitas kimia, kualitas fisika, dan organoleptik. Uji bahan baku susu meliputi uji berat jenis susu, alkohol, pH, protein, lemak, dan kadar air. Uji krim meliputi uji kadar lemak, kadar air, dan ukuran globula lemak. Sedang uji komposisi mentega meliputi kadar lemak, kadar air, dan total solid mentega. Uji kualitas kimia meliputi angka asam, bilangan peroksida, pH, dan asam organik. Uji kualitas fisika meliputi waktu leleh, kekerasan, dan daya oles. Penelitian dilakukan sebanyak 3 kali ulangan dengan 2 replikasi. Hasil penelitian menunjukkan bahwa mentega susu kambing mempunyai kadar lemak 80,63% dan total solid 84,69%. Waktu leleh dan kekerasan mentega susu kambing pada mentega tidak berbeda nyata (P>0,05). Spreadabillity pada mentega dengan penambahan BHT 50 ppm lebih mudah dioles dibandingkan penambahan BHT 25 ppm. Angka asam mentega susu kambing dengan penambahan BHT 50 dan 25 ppm tidak menunjukkan perbedaan yang nyata (P>0,05). Bilangan peroksida pada mentega susu kambing dengan penambahan BHT 50 ppm lebih kecil (P<0,05) dan pH mentega lebih mendekati normal (P<0,05) dibandingkan 25 ppm. Asam butirat pada mentega dengan penambahan BHT 25 ppm lebih banyak selama penyimpanan dibandingkan penambahan BHT 50 ppm. Kesimpulan menunjukkan penggunaan antioksidan 50 ppm pada mentega kambing efektif menghambat reaksi oksidasi pada mentega dibandingkan 25 ppm. Namun, mentega 25 ppm lebih disukai panelis ditinjau dari parameter kesukaan, after odor, dan kehalusan mentega selama penyimpanan. Kata kunci: Mentega, Butylated hydroxytoluene (BHT), Krim susu kambing, Kualitas fisik, Kualitas kimia , Daya terima.

The study was conducted to observe the physical and chemical characteristics of goat's milk butter with different level of Butylated hydroxytoluene (BHT) addition (25 ppm and 50 ppm). The quality of raw materials, chemical and physical quality and organoleptic test were observed. The tests carried out for raw materials were milk density, alcohol, pH, protein, fat and water content. The tests done for cream quality were fat content, water content, and fat size globule. Goat's milk butter composition observed were fat content, water content and total solid. Physical characteristics observed in this study were melting point, hardness, and spreadability while chemical characteristics observed were acid value, peroxide value, pH, and organic acid. The result showed that goat butter has 80.63% fat and 84.69% of total solid. The melting time and hardness of goat's milk butter were not significantly different (P>0.05). The spreadability of butter with 50 ppm BHT addition was easier to smear than the addition of 25 ppm BHT. The acid value of goat's milk butter with the addition of BHT 50 and 25 ppm did not show a significant difference (P>0.05). The peroxide number in goat's milk butter with the addition of BHT 50 ppm was smaller (P <0.05) and the pH of butter was closer to normal (P <0.05) than 25 ppm. Butyric acid in butter with the addition of BHT 25 ppm was more than the addition of BHT 50 ppm during storage. The conclusion showsed that the use of 50 ppm antioxidants in goat's milk butter is was effective in inhibiting the oxidation reaction in butter compared to 25 ppm. However, 25 ppm butter was preferred by panelists in terms of parameters of preference, after odor, and butter fineness during storage. Keyword: Butter, Butylated hydroxytoluene (BHT), goat cream, chemical quality, physical quality, preference.

Kata Kunci : Mentega, Butylated hydroxytoluene (BHT), Krim susu kambing, Kualitas fisik, Kualitas kimia , Daya terima.