Studi Bioavailabilitas Mineral Kalsium dan Karakteristik Keju Susu Kambing dengan Koagulan Ekstrak Getah Tanaman Tin (Ficus carica L.)

Widitya Tri Nugraha, Prof. Dr. Ir. Tridjoko Wisnu Murti, DEA.; Prof. Ir. Yuny Erwanto, S.Pt., M.P., Ph.D., IPM.; Prof. Dr. Ir. Nurliyani, M.S., IPM.

2025 | Disertasi | S3 Ilmu Peternakan

Ekstrak getah tanaman tin (Ficus carica L.) menjadi salah satu opsi koagulan nabati untuk pembuatan keju susu kambing yang menjanjikan, meskipun informasi mengenai karakteristik keju yang dihasilkan masih terbatas. Penelitian ini bertujuan mengevaluasi karakteristik keju susu kambing yang diproduksi dengan koagulan ekstrak getah tanaman tin. Penelitian dilakukan dalam empat tahap yaitu 1. Studi Optimasi Lama Inkubasi dan Konsentrasi Ekstrak Getah Tanaman Tin sebagai Koagulan pada Pembuatan Keju Susu Kambing, 2. Studi Pengaruh Jenis Koagulan dan Penambahan Garam Kalsium terhadap Komposisi Kimia, Tekstur, dan Struktur Mikro Keju Susu Kambing, 3. Evaluasi Bioavailabilitas Kalsium dan Karakteristik Keju Susu Kambing dengan Koagulan Ekstrak Getah Tanaman Tin, dan 4. Stabilitas Kimia dan Tekstur Keju Susu Kambing selama Penyimpanan. Hasil penelitian ini menunjukkan bahwa konsentrasi ekstrak getah tanaman tin sebesar 0,5% v/v dengan lama inkubasi 120 menit menghasilkan keju susu kambing dengan karakteristik terbaik. Jenis koagulan dan penambahan garam kalsium memengaruhi komposisi kimia, tekstur, dan struktur mikro keju. Koagulan dari getah tanaman tin mampu menghasilkan keju dengan kadar abu dan kalsium lebih tinggi serta kadar protein setara rennet komersial, meskipun kadar air lebih tinggi dan tekstur lebih lembut. Penambahan garam kalsium (CaCO?) 20 mg/100 mL susu meningkatkan kualitas kimia dan tekstur keju. Keju dengan koagulan ekstrak getah tanaman tini ini memiliki karakteristik yang mendekati keju dengan rennet komersial, meskipun menunjukkan rasa pahit yang dominan, kadar air lebih tinggi, dan bioavailabilitas kalsium lebih rendah. Serta selama penyimpanan dingin (±4?°C), terjadi perubahan komposisi kimia dan tekstur akibat aktivitas biokimia. Sehingga koagulan ekstrak getah tanaman tin ini memiliki potensi besar yang dapat digunakan pada pembuatan keju.

Fig latex extract (Ficus carica L.) has emerged as a promising plant-based coagulant for goat cheese production, although information regarding the characteristics of the resulting cheese remains limited. This study aimed to evaluate the characteristics of goat cheese produced using fig latex extract as a coagulant. The research was conducted in four stages: 1) Optimization Study of Incubation Time and Concentration of Fig Latex Extract as a Coagulant in Fresh Goat Cheese Production, 2) Study on the Effect of Coagulant Type and Calcium Compounds Addition on the Chemical Composition, Texture, and Microstructure of Fresh Goat Cheese, 3) Exploration of the Characteristics of Fresh Goat Cheese with Fig Latex Extract Coagulant, and 4) Changes in the Chemical Composition and Texture of Fresh Goat Cheese during Storage. The results of this study showed that a concentration of 0.5% v/v fig latex extract with an incubation time of 120 minutes produced goat milk cheese with the best characteristics. The type of coagulant and the addition of calcium salt affected the chemical composition, texture, and microstructure of the cheese. The coagulant derived from fig latex was able to produce cheese with higher ash and calcium content, and a protein content comparable to that of commercial rennet, although it had a higher moisture content and a softer texture. The addition of calcium salt (CaCO?) at 20 mg/100 mL of milk improved the chemical quality and texture of the cheese. Cheese made with fig latex extract coagulant exhibited characteristics approaching those of cheese made with commercial rennet, although it had a dominant bitter taste, higher moisture content, and lower calcium bioavailability. During cold storage (±4?°C), changes in chemical composition and texture occurred due to biochemical activity. Therefore, fig latex extract coagulant has significant potential for use in cheese production.

Kata Kunci : bioavailabilitas kalsium, keju susu kambing, komposisi kimia, koagulan nabati, profil sensoris, tekstur