KARAKTERISTIK FISIK DAN SENSORI KEJU CHEDDAR PROBIOTIK DENGAN VARIASI SUHU PEMANASAN SUSU
INTAN RIZANA, Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. ; Arza Mandega Priatomo, S.T.P.
2024 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN
KARAKTERISTIK
FISIK DAN SENSORIS KEJU CHEDDAR PROBIOTIK DENGAN VARIASI SUHU
PEMANASAN SUSU
INTISARI
Oleh:
INTAN RIZANA
20/463731/TP/13009
Produk
pangan olahan berbasis susu mulai banyak dikembangkan menjadi pangan
fungsional. Keju cheddar berpotensi menjadi pangan fungsional sebagai produk
keju probiotik dengan penambahan bakteri probiotik Lactiplantibacillus
plantarum Dad-13 dan Streptoccocus thermophilus Dad-11. Perlakuan suhu
pemanasan susu sebagai bahan baku keju perlu diperhatikan karena dapat
memengaruhi kualitas keju yang dihasilkkan. Suhu pemanasan susu yang rendah
dapat menimbulkan risiko keamanan mikrobia produk sedangkan suhu yang terlalu
tinggi menyebabkan perubahan warna, rasa dan tekstur, serta nilai gizi keju.
Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan suhu pemanasan
susu yang berbeda terhadap kualitas fisik dan sensoris keju cheddar
probiotik sehingga dapat diketahui suhu pemanasan susu yang efektif agar produk
tetap aman sebagai camilan anak-anak tetapi masih dapat memenuhi penerimaan
konsumen.
Analisis
karakteristik fisik dilakukan melalui pengujian di laboratorium sedangkan
analisis sensori dilakukan melalui uji RATA, acceptance test, dan JAR
dengan melibatkan 40 wanita yang menggunakan keju sebagai MPASI untuk menjadi
responden. Hasil penelitian menunjukkan bahwa sampel keju cheddar
probiotik dengan suhu pemanasan susu pasteurisasi (65oC) memiliki waktu
penurunan pH lebih lama, rendemen lebih tinggi, whey lebih rendah; nilai hardness,
chewiness, dan yellowness lebih rendah dibanding sampel dengan suhu
pemanasan susu termiasai (32oC). Selain itu, sampel keju cheddar
probiotik dengan suhu pemansan susu pasteurisasi memiliki tingkat kesukaan yang
lebih tinggi terhadap seluruh atribut sensoris yang diuji dan lebih banyak
intensitas atribut pada sampel yang sudah ideal bagi panelis.
Kata
kunci : keju cheddar, probiotik, suhu pemanasan susu, karakteristik
sensori, karakteristik fisik, acceptance test, RATA, JAR.
PHYSICAL
AND SENSORY CHARACTERISTICS OF PROBIOTIC CHEDDAR CHEESE WITH VARIATIONS HEATING
MILK TEMPERATURE
ABSTRACT
By:
INTAN RIZANA
20/463731/TP/13009
Milk-based
processed food products are starting to be developed into functional foods. Cheddar
cheese has the potential to become a functional food as a probiotic cheese
product with the addition of probiotic bacteria Lactiplantibacillus
plantarum Dad-13 and Streptococcus thermophilus Dad-11. It is
important to pay attention to the heating temperature of milk as a raw material
for cheese because it can affect the quality of the cheese produced. Low
heating temperature for milk can pose a risk to the microbial safety of the
product while using a temperature that is too high causes changes in the color,
taste, and texture, as well as the nutritional value of the cheese. This
research aims to determine the effect of using different milk heating
temperatures on the physical and sensory quality of probiotic cheddar cheese so
that the effective milk heating temperature can be identified so that the
product remains safe as a children's snack but can still meet consumer
acceptance.
Analysis
of physical characteristics was carried out through laboratory testing, while
sensory analysis was carried out through RATA tests, acceptance tests, and JAR
involving 40 women who used cheese as MPASI to become respondents. The results
showed that probiotic cheddar cheese samples with pasteurized milk heating
temperature (65oC) had a longer pH reduction time, higher yield, and
lower whey; the hardness, chewiness, and yellowness values were lower than
samples with a temperature of heating the milk (32oC). In addition,
the probiotic cheddar cheese sample with pasteurized milk heating temperature
had a higher level of liking for all the sensory attributes tested and more
attribute intensity in the sample which was already ideal for the panelists.
Kata Kunci : keju cheddar, probiotik, suhu pemanasan susu, karakteristik sensori, karakteristik fisik, acceptance test, RATA, JAR