Pengolahan Keju Cheddar Probiotik Menggunakan Inokulum Lokal dan Komersial

AYU SARAH SALIMAH ZAKIYAH AL MUNIR, Prof. Dr. Ir. Tyas Utami, M.Sc.; Arza Mandega Priatomo, S.T.P.

2024 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Tujuan dari penelitian ini adalah mengetahui yield dan volume whey yang dihasilkan serta perubahan pH, kadar air dan cemaran mikrobiologis keju cheddar probiotik selama pemeraman. Keju cheddar probiotik dibuat menggunakan susu, garam, lipase, rennet, dan inokulum campuran lokal Lactiplantibacillus plantarum subsp. plantarum Dad-13 dan  Streptococcus thermophilus Dad-11. Sebagai pembanding, digunakan keju cheddar yang diproduksi menggunakan inokulum komersial MA4002. Selama pembuatan keju dilakukan pengukuran yield dan whey, serta perubahan pH, kadar air, dan cemaran mikrobiologis selama pemeraman. Hasil penelitian menunjukkan bahwa pengolahan keju cheddar dengan inokulum campuran lokal menghasilkan yield sebesar 8,83 persen dan total whey 13,69 liter. Hasil tidak berbeda jauh dengan pengolahan menggunakan inokulum komersial yang menghasilkan yield 8,67 persen dan total whey 14,09 liter. Keju dengan inokulum lokal memiliki pH akhir 5,23 ± 0,03 dan kadar air akhir 43,17 ± 0,21 persen lebih tinggi dari keju dengan inokulum komersial yang memiliki pH akhir 4,91 ± 0,01 dan kadar air akhir 41,35 ± 0,70 persen. Cemaran mikrobiologis akhir Enterobacteriaceae sebesar 5 log CFU/g pada keju dengan inokulum lokal dan 3 log CFU/g pada keju dengan inokulum komersial.  Kapang dan Khamir meningkat selama pemeraman hingga 5 log CFU/g pada keju dengan inokulum lokal dan 4 log CFU/g pada keju dengan inokulum komersial. 

The aim of this research is to determine the yield and volume of whey produced as well as changes in pH, water content, and microbiological contamination of probiotic cheddar cheese during ripening. Probiotic cheddar cheese is made using milk, salt, lipase, rennet, and a local mixed inoculum of Lactiplantibacillus plantarum subsp. plantarum Dad-13 and Streptococcus thermophilus Dad-11. As a comparison, cheddar cheese produced using the commercial inoculum MA4002 was used. During cheese making, yield and whey are measured, as well as changes in pH, water content and microbiological contamination during ripening. The research results showed that processing cheddar cheese with a local mixed inoculum produced a yield of 8.83 percent and total whey 13.69 liters. The results were not much different from processing using commercial inoculum which produced a yield of 8.67 percent and total whey 14.09 liters. Cheese with local inoculum had a final pH of 5.23 ± 0.03 and the final water content was 43.17 ± 0.21 percent higher than cheese with commercial inoculum which had a final pH of 4.91± 0.01 and final water content 41.35 ± 0.70 percent. The final microbiological contamination of Enterobacteriaceae was 5 log CFU/g in cheese with local inoculum and 3 log CFU/g in cheese with commercial inoculum. Yeast and mold increased during ripening up to 5 log CFU/g on cheese with local inoculum and 4 log CFU/g on cheese with commercial inoculum.

Kata Kunci : yield, inokulum, Lactiplantibacillus plantarum subsp. plantarum Dad-13, Streptococcus thermophilus Dad-11, cemaran mikrobiologis