Karakteristik Mikrobiologis dan Fisiko-Kimia Keju Mozzarella Dengan Starter Lacticaseibacillus paracasei LVE dan LVG

Wendy Wibowo, Prof. Dr. Ir. Nurliyani, M.S., IPM.

2023 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Lacticaseibacillus paracasei LVE dan LVG adalah dua strain bakteri asam laktat yang diisolasi dari bee bread lebah klanceng (Tetragonula laeviceps). Penelitian ini bertujuan untuk mengetahui karakteristik dan kualitas mikrobiologis dan fisiko-kimia keju mozzarella dengan bakteri starter Lacticaseibacillus paracasei LVE dan LVG selama penyimpanan. Perlakuan LVE (4%) dan LVG (4%) serta penyimpanan selama 12 har. Pada hari ke 0 dan 12 keju diamati dan dilakukan pengujian. Masing-masing perlakuan dilakukan pengulangan sebanyak tiga kali. Pengujian yang dilakukan meliputi uji rendemen, mikrobiologis (total BAL), pH, kadar air, asam lemak bebas (FFA), protein terlarut, tekstur (hardness, springiness, gumminess, chewiness), serta organoleptik (warna, rasa, aroma, tekstur, dan daya terima). Analisis data menggunakan analisis Rancangan Acak Lengkap (RAL) pola faktorial 2 x 2 untuk uji mikrobiologis dan fisiko-kimia, serta analisis Kruskal Wallis untuk uji organoleptik. Hasil penelitian menunjukkan bahwa penambahan starter LVE dan LVG berpengaruh nyata terhadap rerata kadar protein keju secara berurutan yaitu 28,65+-0,84 dan 27,35+-0,4, rerata hardness keju yaitu 8,73+-0,99 dan 6,40+-0,22, rerata springiness keju yaitu 81,38+-4,26, dan 70,76+-4,69, dan rerata gumminess yaitu 645,46+-142,00 dan 431,90+-44,52. Lama penyimpanan pada hari ke 0 dan 12 berpengaruh nyata terhadap penurunan rerata pH yang secara berurutan yaitu 5,82+-0,16 dan 5,60+-0,09, kenaikan rerata keasaman yaitu 0,47+-0,05 dan 0,67+-0,13, dan kenaikan rerata FFA yaitu 2,06+-0,58 dan 3,28+-0,44. Kesimpulan penelitian ini adalah keju mozzarella dengan starter LVE lebih unggul daripada starter LVG berdasarkan kadar protein dan tekstur (hardness, springiness, gumminess). Selama penyimpanan 12 hari kualitas keju mozzarella masih layak untuk dikonsumsi dilihat dari kualitas mikrobiologis, fisik, kimia, dan organoleptik.

Lacticaseibacillus paracasei LVE and LVG are two strains of lactic acid bacteria isolated from the bee bread of the klanceng bee (Tetragonula laeviceps). This research aims to determine the microbiological and physico-chemical characteristics and quality of mozzarella cheese using the starter bacterial Lacticaseibacillus paracasei LVE and LVG during storage. Treatments in the study included adding the starter Lacticaseibacillus paracasei LVE (4%) and LVG (4%) with 12 days of storage. On days 0 and 12 the mozzarella cheese was observed and tested. Each treatment was repeated three times. Test carried out include yield, microbiological (total LAB), pH, water content, free fatty acids (FFA), dissolved protein, texture (hardness, springiness, gumminess, chewiness), and organoleptic (color, taster, aroma, texture, and acceptability). Data analysis result used Completely Randomized Design (CRD) analysis with 2 x 2 factorial pattern for microbiological and physico-chemical test and Kruskal Wallis analysis for organoleptic tests. Research result show that the addition of LVE and LVG starters had a significant effect on the average cheese protein content, respectively, namely 28,67+-0,84 and 27,35+-0,47, the average cheese hardness namely 8,73+-0,9 and 6,40+-0,22, the average springiness namely 81,38+-4,26 and 70,76+-4,69, and the average gumminess namely 645,46+-142,00 and 431,90+-44,52. The length of storage on days 0 and 12 had a significant effect on the decrease in the average pH, respectively, namely 5,82+-0,16 and 5,60+-0,09, the increase in the average acidity, namely 0,47+-0,05 and 0,67+-0,13, and the average increase in FFA was 2,06+-0,58 and 3,28+-0,44. The conclusion of this research is that mozzarella cheese with LVE starter has advantages over LVG starter based on protein content and texture (hardness, springiness, and gumminess). During 12 days of storage the quality of the mozzarella cheese is still suitable for consumption in terms of microbiological, physical, chemical, and organoleptic qualities.

Kata Kunci : Lacticaseibacillus paracasei LVE, Lacticaseibacillus paracasei LVG, karakteristik keju, kualitas keju