Pengaruh Perbedaan Jenis Susu dan Garam Kalsium terhadap Kualitas Fisik dan Kimia Keju Segar

INTAN KHAYATI, Prof. Dr. Ir. Tridjoko Wisnu Murti, DEA

2024 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Diversifikasi susu masih terbatas dan perlu diperbanyak produk olahan yang ada sehingga terjadi peningkatan konsumsi susu. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan jenis susu, jenis, dan konsentrasi garam kalsium terhadap karakteristik fisik dan kimia keju segar. Bahan yang digunakan dalam penelitian ini adalah susu Sapi Friesian Holstein (FH), susu Kambing Kacang, kalsium klorida (CaCl₂), kalsium karbonat (CaCO₃), dan rennet. Pengujian yang dilakukan yaitu mencakup uji kualitas susu segar dan uji fisik kimia keju segar. Rancangan yang digunakan yaitu Rancangan Acak Lengkap (RAL) pola faktorial (2x2x3). Perlakuan yang diberikan yaitu dua jenis susu (susu Sapi Friesian Holstein serta susu Kambing Kacang), perlakuan dua jenis garam kalsium (CaCl₂ dan CaCO₃) dan konsentrasi garam kalsium (0, 10, 20 mg/100ml susu). Kualitas susu segar dan kualitas fisik keju segar dianalisis secara deskriptif dan kualitas kimia keju segar dianalisis dengan Analysis of Variance (ANNOVA) pada taraf signifikansi 5%. Penelitian ini bermanfaat sebagai  informasi dan referensi tentang pengaruh perbedaan jenis susu, jenis, dan konsentrasi garam kalsium terhadap karakteristik fisik dan kimia keju segar. Hasil penelitian menunjukkan bahwa susu sapi dan susu kambing memiliki kualitas yang baik sesuai dengan kisaran normal. Sineresis pada keju susu sapi lebih tinggi dibandingkan keju susu kambing. Rendemen keju susu sapi lebih rendah dibandingkan rendemen keju susu kambing. Nilai pH keju susu sapi lebih rendah daripada keju susu kambing. Nilai pH keju dengan penambahan kalsium klorida memiliki nilai yang lebih rendah dibandingkan keju dengan penambahan kalsium karbonat. Jenis susu sebagai bahan baku berpengaruh (p<0>

Diversification of milk products remains limited, and there is a need to increase the variety of processed milk products to boost milk consumption. This study aims to investigate the influence of different types of milk, types, and concentrations of calcium salts on the physical and chemical characteristics of fresh cheese. The materials used in this research include Friesian Holstein (FH) cow's milk, Kacang Goat’s milk, calcium chloride (CaCl₂), calcium carbonate (CaCO₃), and rennet. The tests cover the quality testing of fresh milk and the physical and chemical testing of fresh cheese. The design used was a Complete Randomized Design (CRD) with a factorial pattern (2x2x3). The treatments included two types of milk (Friesian Holstein cow's milk and Kacang goat's milk), two types of calcium salts (CaCl₂ and CaCO₃), and calcium salt concentrations (0, 10, 20 mg/100ml milk). The quality of fresh milk and the physical quality of fresh cheese were analyzed descriptively, while the chemical quality of fresh cheese was analyzed using Analysis of Variance (ANOVA) at a 5% significance level. This research provided valuable information and references on the effects of different types of milk, types, and concentrations of calcium salts on the physical and chemical characteristics of fresh cheese. The results showed that both cow's milk and goat's milk had good quality within the normal range. Syneresis in cow's milk cheese was higher compared to goat's milk cheese. The yield of cow's milk cheese was lower than that of goat's milk cheese. The pH value of cow's milk cheese was lower than that of goat's milk cheese. Cheese with added calcium chloride had a lower pH value compared to cheese with added calcium carbonate. The type of milk significantly affected (p<0>

Kata Kunci : fisikokimia, garam kalsium, keju, susu kambing, susu sapi