KARAKTERISASI KEJU RICOTTA DARI WHEY KEJU HALLOUMI MENGGUNAKAN ASAM SITRAT SEBAGAI KOAGULAN DENGAN VARIASI SUHU DAN WAKTU PENIRISAN
NELSYA MEYRIZA PRAMUSELLA, Dr. Eng Annie Mufyda Rahmatika, S.T., M.T.
2024 | Tugas Akhir | D4 Pengembangan Produk Agroindustri
Whey keju halloumi memiliki kandungan Biochemical Oxygen Demand (BOD)
sebanyak 15 mg/L dan Chemical Oxygen Demand (COD) sebanyak 32.160 mg/L yang
melebihi batas baku mutu air limbah. Whey keju susu sapi mengandung sekitar 0,6-0,8% protein, 0,4-0,5%
lemak, 4,5-5% laktosa, dan 8-10% garam mineral. Jumlah nutrisi whey keju
cukup untuk dimanfaatkan kembali, salah satunya dapat diolah menjadi keju
ricotta. Masih belum banyak pengembangan keju ricotta dengan whey keju halloumi dengan koagulan asam
sitrat. Tujuan penelitian ini adalah memanfaatkan limbah whey keju
halloumi menjadi keju ricotta menggunakan asam sitrat sebagai koagulan dengan
variasi suhu dan waktu penirisan. Rancangan percobaan penelitian ini
menggunakan Rancangan Acak Lengkap (RAL) 2 faktor, yaitu suhu koagulasi (80 oC,
85 oC, dan 90 oC) dan waktu penirisan (60 menit, 75
menit, 90 menit, dan 105 menit). Hasil prototipe dievaluasi sesuai dengan
standar karakteristik fisik USDA Ricotta 1981. Pengolahan data menggunakan
analisis uji Spearman dan Mann-Whitney dengan taraf signifikansi 95%. Berdasarkan
hasil penelitian, pada uji Mann-Whitney dengan nilai signifikansi 0,05, konsentrasi
asam sitrat dan suhu pemanasan memiliki pengaruh terhadap karakteristik fisik
keju ricotta (p value < 0>p value > 0,05). Prototipe
keju ricotta telah memenuhi standar USDA Ricotta 1981 pada parameter kadar air,
warna, tekstur, dan rasa, tetapi kadar lemak keju ricotta lebih tinggi dari
standar. Hasil uji hedonik dan rangking terbaik adalah formulasi keju ricotta
suhu 85 oC dengan waktu penirisan 60 menit. Nilai persentase penurunan BOD limbah whey keju halloumi setelah diolah yakni
sebesar 36,67%, sedangkan persentase penurunan COD sebesar 17%.
Halloumi cheese whey has a
Biochemical Oxygen Demand (BOD) of 15 mg/L and a Chemical Oxygen Demand (COD)
of 32,160 mg/L, which exceeds the wastewater quality standards. Cow's milk
cheese whey contains approximately 0.6-0.8% protein, 0.4-0.5?t, 4.5-5%
lactose, and 8-10% mineral salts. The nutritional content of cheese whey is
sufficient for reutilization, one of which is processing it into ricotta
cheese. There has been limited development in ricotta cheese made from halloumi
cheese whey using citric acid as a coagulant. This research aims to utilize
halloumi cheese whey waste to produce ricotta cheese using citric acid as a
coagulant with variations in temperature and draining time. The experimental
design used in this research is a Completely Randomized Design (CRD) with 2
factors: coagulation temperature (80°C, 85°C, and 90°C) and draining time (60
minutes, 75 minutes, 90 minutes, and 105 minutes). The prototype results were
evaluated according to the USDA Ricotta 1981 physical characteristic standards.
Data processing used Spearman and Mann-Whitney tests with a significance level
of 95%. Based on the research results, the Mann-Whitney test with a
significance value of 0.05 showed that citric acid concentration and heating
temperature had an effect on the physical characteristics of ricotta cheese (p
value < 0> 0.05). The ricotta cheese prototype met the
USDA Ricotta 1981 standards for moisture content, color, texture, and flavor,
but the fat content of the ricotta cheese was higher than the standard. The
best hedonic test result and ranking were for the ricotta cheese formulation at
a temperature of 85°C with a draining time of 60 minutes. The percentage
reduction in BOD of halloumi cheese whey waste after processing was 36.67%,
while the percentage reduction in COD was 17%.
Kata Kunci : Asam sitrat, Keju ricotta, Whey keju halloumi
