Kualitas Fisiko-Organoleptik Mentega Susu Kambing Peranakan African Dwarf (PAD) dibanding Peranakan Ettawa (PE)

Thalia Wahyu Kharistia, Prof. Dr. Ir. Tridjoko Wisnu Murti, DEA.

2023 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian bertujuan untuk mengetahui pengaruh jenis susu kambing Peranakan African Dwarf dan Peranakan Ettawa terhadap kualitas fisiko-organoleptik mentega selama penyimpanan 40 hari dalam refrigerator. Parameter yang diamati pada pengujian kualitas fisiko-organoleptik mentega yaitu uji kualitas susu, ukuran dan jumlah globula lemak, uji rendemen, uji kekerasan, uji titik leleh, dan uji organoleptik. Penelitian dilakukan hari ke-0, 20, dan 40. Hasil penelitian menunjukkan bahwa lemak susu kambing PAD (3,88±0,37µm) memiliki ukuran yang lebih besar dari lemak susu kambing PE (3,16±0,24µm) (P<0>0,05). Keasaman mentega kambing PE (0,7-1,6) (P=0,045) dan PAD (0,2-1,1) (P=0,008) mengalami peningkatan. Tingkat kesukaan rasa pada mentega PE (2,3-2,2) (0,90) dan PAD (2-1,1) (P=0,907) mengalami penurunan. Bau prengus pada masing-masing mentega mengalami peningkatan (P=0,043). Tingkat daya oles pada masing-masing mentega tidak mengalami perubahan (P=0,123). Kesimpulan menunjukkan bahwa mentega mengalami penurunan kualitas selama penyimpanan 40 hari.

The research aims to determine the influence of African Dwarf crossbred goat milk and Ettawa crossbred goat milk on the physico-organoleptic quality of butter during 40 days of storage in the refrigerator. The parameters observed in the physico-organoleptic quality testing of butter were milk quality test, size and quantity of fat globules, yield test, hardness test, melting point test, and organoleptic test. The research was conducted on day 0, 20, and 40. The results of the study showed that the fat from African Dwarf crossbred goat milk (3.88±0.37µm) had a larger size compared to the fat from Ettawa crossbred goat milk (3.16±0.24µm) (P<0>0.05). The acidity of Ettawa goat butter (0.7-1.6) (P=0.045) and African Dwarf goat butter (0.2-1.1) (P=0.008) increased. The level of taste preference for Ettawa butter (2.3-2.2) (0.90) and African Dwarf butter (2-1.1) (P=0.907) decreased. The rancid odor in both types of butter increased (P=0.043). The spreadability of both types of butter did not change (P=0.123). In conclusion, the quality of butter decreased during the 40-day storage.

Kata Kunci : Mentega, Susu Kambing, Kambing Peranakan African Dwarf (PAD), Kambing Peranakan Ettawa, Kualitas Fisik, Lama Penyimpanan