Pengaruh Variasi Kadar Garam terhadap Kualitas Mikrobiologis Keju Cheddar Probiotik

NAILA AZAMA FEBRIKA, Prof. Dr. Ir. Tyas Utami, M.Sc.; Arza Mandega Priatomo, S.T.P.

2024 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Penelitian ini bertujuan untuk mengetahui yield, whey, pH, kadar air, kadar garam, dan cemaran mikrobiologis berupa Enterobacteriaceae dan kapang/khamir pada keju cheddar probiotik dengan kultur starter lokal Lactiplantibacillus plantarum subsp. plantarum Dad-13 dan Streptococcus thermophillus Dad-11 dengan variasi kadar garam 1 dan 2 persen. Dilakukan perhitungan material balance dan yield selama proses pembuatan keju cheddar, pengukuran pH, kadar air, dan kadar garam, serta pengujian cemaran mikrobiologis berupa Enterobacteriaceae dan kapang/khamir pada keju sebelum dan sesudah pemeraman minggu ke-8. Hasil penelitian menunjukkan bahwa keju dengan kadar garam 1 dan 2 persen menghasilkan yield berkisar antara 8,84 - 9,15 persen, volume whey berkisar antara 12,01 – 14,08 liter, kadar air berkisar antara 44,91 – 45,93 persen, dan pH berkisar antara 5,28 – 5,32. Kadar garam yang dihasilkan pada keju cheddar setelah pemeraman minggu ke-8 lebih sedikit dari persentase garam yang ditambahkan pada curd, yaitu sebesar 0,81 persen pada kadar garam 1 persen dan 1,65 persen pada kadar garam 2 persen. Selain itu, keju dengan kadar garam 2 persen mampu menekan jumlah cemaran mikrobiologis Enterobacteriaceae (4,7 log CFU/g) dan kapang/khamir (3,6 log CFU/g) setelah pemeraman minggu ke-8 dibandingkan dengan keju dengan kadar garam 1 persen dengan jumlah Enterobacteriaceae (5,42 log CFU/g) dan kapang/khamir (4,45 log CFU/g).

This research aims to determine yield, whey, pH, moisture content, salt content, and microbiological contamination of Enterobacteriaceae and yeast/mold in probiotic cheddar cheese made using local starter cultures Lactiplantibacillus plantarum subsp. plantarum Dad-13 and Streptococcus thermophilus Dad-11 with variations in salt content of 1 and 2 percent. Material balance and yield calculations were carried out during the cheddar cheese production process, pH measurement, moisture and salt content analysis, and microbiological contamination tests for Enterobacteriaceae and yeast/mold were conducted on the cheese before and after 8th week of aging. Result showed that cheese made with 1 and 2 percent salt content produced yield ranged between 8,84 – 9,15 percent, whey volume ranged between 12,01 – 14,08 liters, moisture content ranged between 44,91 – 45,93 percent, and pH ranged between 5,28 – 5,32. The salt content produced in cheddar cheese after the 8th week aging is lower than the percentage of salt added to the curd, specifically 0.81 percent for 1 percent salt content and 1.65 percent for 2 percent salt content. Furthermore, cheese with 2 percent salt content is capable for reducing the amount of microbiological contamination of Enterobacteriaceae (4.7 log CFU/g) and yeast/mold (3.6 log CFU/g) after 8th week aging compared to cheese with 1% salt content, which showed quantities of Enterobacteriaceae (5.42 log CFU/g) and yeast/mold (4.45 log CFU/g).

Kata Kunci : Keju Cheddar, Probiotik, Garam, Yield, Cemaran Mikrobiologis