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Pengaruh Variasi Rasio Kultur Lokal terhadap Karakteristik Kimia dan Mikrobiologis Keju Cheddar Probiotik

PARAMESTI RADITYA GANTARI, Prof. Dr. Ir. Tyas Utami, M.Sc. ; Arza Mandega Priatomo, S.T.P.

2024 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Penelitian ini bertujuan untuk mengetahui karakteristik fisik (yield, pH, kadar air, dan material balance), cemaran mikrobiologis berupa Enterobacteriaceae serta Yeast/Mold, dan viabilitas sel antara keju cheddar yang dibuat menggunakan kultur lokal Lactiplantibacillus plantarum subsp. plantarum Dad-13 dan Streptococcus thermophilus Dad-11 dengan variasi rasio 1:1 dan 1:3. Dilakukan pengujian pH serta material balance selama pembuatan keju cheddar, yield produk, kadar air dan cemaran mikrobiologis berupa Enterobacteriaceae serta Yeast/Mold sebelum serta sesudah pemeraman 2 bulan, dan viabilitas sel probiotik setelah pemeraman 2 bulan. Hasil penelitian menunjukkan bahwa keju cheddar dengan kultur starter lokal rasio 1:3 menghasilkan persentase yield (9,13) dan pH akhir (4,95) yang lebih tinggi dibandingkan keju cheddar dengan rasio 1:1 dengan persentase yield (9,08) dan pH akhir (5,13). Selain itu, keju cheddar dengan rasio kultur starter 1:3 dapat menekan jumlah cemaran mikrobiologis berupa Enterobacteriaceae serta Yeast/Mold lebih baik. Keju cheddar dengan kultur starter Lactiplantibacillus plantarum subsp. plantarum Dad-13 dan Streptococcus thermophilus Dad-11 mengandung sel probiotik sebesar 8,63 – 8,66 log CFU/g sehingga dapat dikatakan sebagai produk pangan probiotik. 

This research aims to investigate the physical characteristics (yield, pH, moisture content, and material balance), microbiological contamination in terms of Enterobacteriaceae and Yeast/Mold, and cell viability in cheddar cheese using local culture Lactiplantibacillus plantarum subsp. plantarum Dad-13 and Streptococcus thermophilus Dad-11 with ratios of 1:1 and 1:3. pH testing and material balance were conducted during cheddar cheese production, product yield, moisture content and microbiological contamination in terms of Enterobacteriaceae and Yeast/Mold were measured before and after 2 months of aging, and probiotic cell viability after 2 months of aging. The research results showed that cheddar cheese with a local starter culture ratio of 1:3 had a higher yield percentage (9.13) and final pH (4.95) compared to cheddar cheese with a ratio of 1:1 with yield percentage (9.08) and final pH (5.13). Furthermore, cheddar cheese with a 1:3 starter culture ratio showed better suppression of microbiological contamination such as Enterobacteriaceae and Yeast/Mold. Cheddar cheese with Lactiplantibacillus plantarum subsp. plantarum Dad-13 and Streptococcus thermophilus Dad-11 starter cultures contained probiotic cells ranging from 8.63 to 8.66 log CFU/g, thus can be considered as a probiotic food product.

Kata Kunci : keju cheddar, kultur lokal, probiotik, cemaran mikrobiologis

  1. S1-2024-463743-abstract.pdf  
  2. S1-2024-463743-bibliography.pdf  
  3. S1-2024-463743-tableofcontent.pdf  
  4. S1-2024-463743-title.pdf