PROSES BIOKIMIA PADA KEJU PERAM DINGIN YANG DISUPLEMENTASI 3 BAKTERI ASAM LAKTAT PROBIOTIK DAN PENGARUHNYA PADA KOMPOSISI DAN CITA RASA

Pramundhita Permana Putra, Prof. Dr. Ir. Lies Mira Yusiati, SU.; Prof. Dr. Ir. Tridjoko Wisnu Murti, DEA.

2010 | Skripsi | S1 PETERNAKAN

Penelitian ini bertujuan untuk mengetahui sifat biokimia dan cita rasa keju peram tradisional dengan penambahan 3 bakteri probiotik (Lactobacillus acidophilus, Bifidobacterium sp., Lactobacillus casei). Kultur 3 bakteri probiotik yang digunakan sebagai starter diperoleh dari susu fermentasi komersial. Susu pasteurisasi ditambah dengan 3 bakteri probiotik sebanyak 10% v/v kemudian diinkubasi pada suhu 390C selama 45 menit, kemudian ditambahkan rennet (1:20.000) dan diinkubasi selama 6 jam pada suhu 390C. Setelah proses whey syneresis, dilakukan penggaraman pada curd yang terbentuk. Keju diperam pada suhu 4 sampai 8 0C selama 2 bulan. Pengujian untuk mengetahui fisik keju meliputi; nilai pH dan keempukan. Pengukuran komposisi kimia meliputi; kadar air, kadar abu, kadar protein dan kadar lemak. Pengujian intensitas rasa keju meliputi; rasa manis, asam, asin, pahit, dan bau tengik, penilaian tekstur dan kesukaan. Berat curd, rendemen curd dan kualitas whey dianalisis menggunakan rancangan Independent Sampel T-test. Kadar air, kadar abu, kadar lemak dan keempukan dianalisis dengan rancangan Split-Plot, sedangkan untuk cita rasa, kesukaan dan tekstur keju dianalisis dengan rancangan Chi_square (metode Kruskal Wallis-H). Hasil penelitian menunjukkan bahwa penambahan 3 bakteri probiotik pada pembuatan keju memberikan penurunan pada; kadar abu (P<0,05), nilai pH keju, kadar lemak keju, ketengikan dan nilai pH whey (P<0,01) dan mengakibatkan kenaikan berat curd dan rasa asam (P<0,01). Di lain sisi memberikan perbedaan yang tidak nyata pada rendemen curd, keempukan, kadar protein keju, tekstur keju, kadar protein whey, kadar lemak whey, dan volume whey. Pemeraman memberikan penurunan (P<0,05) pada; rasa asam, pahit dan meningkatkan kesukaan (P<0,05), meningkatkan (P<0,01) nilai pH keju, kadar abu dan lemak. Secara umum sifat fisik, komposisi kimia keju berubah dan pemeraman mempengaruhi cita rasa keju. (Kata kunci: Keju peram, Bakteri probiotik, Proses biokimia, Cita rasa keju)

The research was conducted to evaluate the biochemical process and flavors of traditional ripened cheese made by addition of 3 probiotic culture (Lactobacillus acidophilus, Bifidobacterium sp., Lactobacillus casei). The culture of 3 probiotic used as starter were obtained from commercial fermented milk. Pasteurized milk had been used as much as 10% v/v of 3 probiotic culture then it was incubated at 390C for 45 minutes. Fermented milk that had been made was added rennet (1:20,000) followed in incubation for 6 hours at 390C. After whey syneresis, curd was salted. The cheese was ripened at 4 to 80C, after 0 and 2 months of ripening, the cheese were sampled to be checked its value on: physical such as pH tenderness, and chemical composition such as moisture, ash, protein and fat. Measured cheese flavors (sweetness, sourness, saltiness, bitterness and rancidity), preferrences and texture. Curd weight, curd yield and whey qualities were analized by Independent sample T-Test Design. While, moisture, ash, protein, fat and tenderness of cheese were analized by Split-Plot Design. Cheese flavors, consumer preferrences and their notice on cheese texture were analized by Chi-square (Kruskal-Wallis H method). The results showed that addition of 3 probiotic culture on cheese decreased significantly their ash content (P<0.05), while pH of cheese, fat of cheese, rancidity and pH of whey had very significant(P<0.01). Others, the supplementation have significantly increased curd weight (P<0.01) and significantly sourness (P<0.05). On the other hand there was no significant effect on curd yield, tenderness, protein, texture of cheese whey protein, fat of whey, and amount of whey. Ripening times have decreased (P<0.05) of sourness and bitterness flavors, and increased preferrency of cheese (P<0.05). Ripening time have also increased (P<0.01) pH of cheese, ash and fat content. It could be concluded that the addition of 3 probiotic culture had changed physical, chemical composition of cheese and ripening time have changed cheese flavor. (Key words: Ripened cheese, Probiotic culture, Biochemical process, Cheese flavor)

Kata Kunci : Keju peram, Bakteri probiotik, Proses biokimia, Cita rasa keju