Kualitas Keju Peram dengan Starter Kombinasi Lactobacillus plantarum Kita-3 dan Lacticaseibacillus paracasei LVC

Yosafat Suryo Herdian, Prof. Dr. Ir. Nurliyani, M.S., IPM.

2023 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Inovasi pembuatan keju terus dilakukan dengan memodifikasi kultur starter dengan starter lokal. Starter Lactobacillus plantarum Kita-3 dan Lacticaseibacillus paracasei LVC adalah bakteri indigenous dari keju halloumi dan bee bread yang akan digunakan sebagai kandidat bakteri asam laktat dan probiotik. Penelitian ini bertujuan untuk mengetahui kualitas fisiko-kimia, mikrobiologis dan sensoris keju dengan starter L. plantarum Kita-3 dan Lacticaseibacillus paracasei LVC selama pemeraman 14 hari. Pengujian yang dilakukan adalah total bakteri asam laktat (BAL), pH, Keasaman, rendemen curd, total solid, free fatty acid (FFA), tekstur dan sensoris. Susu dipanaskan dengan suhu hingga 50°C, kemudian didinginkan hingga mencapai suhu 37°C. Susu ditambahkan kultur bakteri dengan variasi 4%  L. plantarum Kita-3, 4% Lacticaseibacillus paracasei LVC, 4% starter kombinasi (2% L. plantarum Kita-3 + 2% Lacticaseibacillus paracasei LVC). Susu yang telah diberi starter lalu ditambahkan dengan enzim renet. Curd ditangani sehingga terbentuk keju. Keju kemudian diperam dan diamati kualitasnya pada hari 0, 7, dan 14. Analisis data penelitian menggunakan analisis variansi pola faktorial 3x3 untuk uji kualitas fisiko kimia serta analisis kruskal walis untuk data sensoris. Hasil penelitian menunjukkan bahwa keju dengan starter L. plantarum Kita-3 unggul intensitas rasa milky. Hasil penelitian menunjukkan bahwa keju dengan starter Lacticaseibacillus paracasei LVC signifikan unggul kualitas hardness, springiness, chewiness, intensitas rasa butterry creamy dan penilaian overall acceptability. Keju dengan starter kombinasi unggul kualitas total BAL, FFA dan total solid. Perlakuan penyimpanan 0, 7 hari tidak menghasilkan kualitas keju terbaik berdasarkan semua parameter. Pemeraman 14 hari signifikan unggul terhadap nilai total BAL, pH, keasaman, FFA, total solid, hardness dan chewiness. Kombinasi Starter keju dapat meningkatkan total BAL, asam lemak bebas (FFA), total solid, kekerasan keju, dan tidak mempengaruhi sifat sensoris atau kesukaan.

Cheese making innovation continues to be carried out by modifying the starter culture with local starters. Lactobacillus plantarum Kita-3 and Lacticaseibacillus paracasei LVC are indigenous bacteria from halloumi cheese and bee bread that will be used as candidates for lactic acid bacteria and probiotics. This study aimed to determine the physico-chemical, microbiological and sensory quality of cheese with L. plantarum Kita-3 and Lacticaseibacillus paracasei LVC starter during 14 days of aging. The tests conducted were total lactic acid bacteria (LAB), pH, acidity, curd yield, total solid, free fatty acid (FFA), texture and sensory. Milk was heated to 50°C, then cooled to 37°C. Milk was added to bacterial cultures with variations of 4% L. plantarum Kita-3, 4% Lacticaseibacillus paracasei LVC, 4% combination starter (2% L. plantarum Kita-3 + 2% Lacticaseibacillus paracasei LVC). Milk that has been given a starter is then added with renet enzyme. Curd was handled to form cheese. The cheese was then aged and observed for quality on days 0, 7, and 14. The data analysis used a 3x3 factorial pattern analysis of variance for the chemical physics quality test and Kruskal Walis analysis for the sensory data. The results showed that cheese with L. plantarum Kita-3 starter was superior in milky flavor intensity. The results showed that cheese with Lacticaseibacillus paracasei LVC starter significantly superior the quality of hardness, springiness, chewiness, butterry creamy flavor intensity and overall acceptability. Cheese with combination starter was superior in the quality of total LAB, FFA and total solid. Storage treatment of 0, 7 days did not produce the best cheese quality based on all parameters. 14 days of storage was significantly superior to total LAB, pH, acidity, FFA, total solid, hardness and chewiness. The combination of cheese starters can increase total LAB, free fatty acids (FFA), total solid, cheese hardness, and does not affect sensory properties or liking. 

Kata Kunci : Kualitas keju, Lactobacillus plantarum Kita-3, Lacticaseibacillus paracasei LVC