Karakteristik Fisik dan Sensoris Keju Cheddar dengan Inokulum Probiotik Lokal dan komersial
MAULID TANIA MARSYA, Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc. ; Arza Mandega Priatomo, S.T.P.
2024 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN
Keju cheddar dengan inokulum lokal Lactiplantibacillus plantarum subsp. plantarum Dad-13 & Streptococcus thermophilus Dad-11 telah berhasil dikembangkan sebagai alternatif produk probiotik. Keju cheddar dengan inokulum lokal diharapkan dapat menyerupai keju dengan inokulum komersial. Tujuan dari penelitian ini adalah untuk mengetahui perbedaan karakteristik fisik dan karakteristik sensoris keju cheddar dengan inokulum lokal dibandingkan dengan inokulum komersial MA4002.
Keju cheddar dibuat dengan susu segar, rennet, lipase, garam, inokulum lokal dan inokulum komersial sebagai pembanding. Selama pembuatan keju, dilakukan pengukuran pH, volume whey, dan rendemen. Keju cheddar yang sudah diperam selama 2 bulan dilanjutkan dengan pengujian tekstur menggunakan texture analyzer, warna dengan chromameter, dan pengujian sensoris dengan metode rate all that apply (RATA), acceptance, dan skala JAR. Pengujian sensoris dilakukan dengan menilai atribut aroma asam, milky, dan buttery; tekstur kekerasan, kelembutan, dan kekenyalan; flavor milky, buttery, rasa asin, pahit, dan asam.
Hasil penelitian menunjukkan keju dengan inokulum lokal yang dibandingkan dengan inokulum komersial, menghasilkan nilai pH, volume whey, kekerasan, kekenyalan, dan yellowness yang lebih tinggi. Namun, dihasilkan rendemen yang rendah. Secara sensoris, inokulum lokal mendapatkan tingkat penerimaan yang lebih tinggi pada tiap atribut yang dievaluasi. Selain itu, intensitas dari sebagian besar atribut keju dengan inokulum lokal dinilai sudah mendekati nilai yang ideal.
Cheddar cheese with local inoculum of Lactiplantibacillus plantarum subsp. plantarum Dad-13 & Streptococcus thermophilus Dad-11 has been successfully developed as an alternative probiotic product. Locally inoculum cheddar cheese is expected to resemble commercially inoculum cheese. The purpose of this study was to determine the differences in physical characteristics and sensory characteristics of cheddar cheese with local inoculum compared to commercial inoculum MA4002.
Cheddar cheese was made with fresh milk, rennet, lipase, salt, local inoculum and commercial inoculum as comparison. During cheese making, pH, whey volume and yield were measured. Cheddar cheese that had been aged for 2 months was subjected to texture testing using a texture analyzer, color testing using a chromameter, and sensory testing using the rate all that apply (RATA) method, acceptance, and JAR scale. Sensory testing was conducted by assessing the attributes of sour, milky, and buttery aroma; texture hardness, softness, and chewiness; flavor milky, buttery, salty, bitter, and sour taste.
The results showed that cheese with local inoculum, compared to commercial inoculum, produced higher pH, whey volume, firmness, chewiness, and yellowness. However, low yields were produced. Sensorially, the local inoculum received a higher level of acceptance for each attribute evaluated. In addition, the intensity of most of the cheese attributes with local inoculum is considered to be close to the ideal value.
Kata Kunci : keju cheddar, Lactiplantibacillus plantarum subsp. plantarum Dad-13 & Streptococcus thermophilus Dad-11, uji sensoris, rate all that apply (RATA) acceptance test, skala JAR.