Kualitas keju yang dihasilkan dari susu kambing ras Kaligesing pada bulan laktasi yang berbeda

YUDATAMA, Rizki, Dr. Ir. Tridjoko Wisnu Murti, DEA

2010 | Tesis | S2 Ilmu Peternakan

Tujuan dari penelitian ini untuk mengetahui pengaruh kualitas susu yang dihasilkan pada hari laktasi yang berbeda terhadap kualitas keju segar dan keju yang diperam selama 2 bulan serta cita rasa keju. Penelitian dilaksanakan dari bulan Desember 2009 hingga April 2010. Lima ekor kambing digunakan sebagai ulangan, setiap kambing diambil susunya pada hari ke 7 dan ke 30 setelah beranak dan sampel susu kemudian diproses menjadi keju. Keju dibuat menggunakan rennet yang berasal dari ekstrak abomasum cempe berumur 10 hari yang dikeringkan pada suhu kamar. Keju segar dianalisis kualitasnya dan disimpan selama 2 bulan yang kemudian dianalisis kualitas dan citarasanya. Parameter yang diamati meliputi : kualitas fisik (rendemen keju dan keempukan) dan kualitas kimia (pH, kadar protein, lemak, air, abu dan kalsium) yang dianalisis statistik dengan metode Repeated Measurement of General Linear Model. Organoleptik (untuk keju peram) yang diuji dengan Mann-Whitney Test. Hasil penelitian ini menunjukkan bahwa susu hari ke 7 dan ke 30 laktasi tidak mempengaruhi rendemen, pH, kadar protein, kadar lemak, dan kadar kalsium namun mempengaruhi keempukan, kadar air dan kadar abu. Pemeraman mempengaruhi citarasa asin, asam, pahit dan ketengikan namun tidak mempengaruhi rasa manis. Pemeraman juga mempengaruhi pH dan kadar lemak tetapi tidak mempengaruhi kadar air, abu, protein, kalsium dan keempukan. Dapat disimpulkan bahwa susu kambing laktasi hari ke 7 dan ke 30 tidak mempengaruhi kualitas keju, tetapi disarankan untuk memilih susu pada hari ke 30 setelah beranak, karena susu dari hari ke 7 setelah beranak menyebabkan rasa pahit dan susu ini masih sangat dibutuhkan anak kambing.

Objective of this experiment was to evaluate the effect of lactation stage on the quality of cheese and flavor of 2 months ripened cheese. This experiment was conducted from December 2009 until April 2010. Five goats were used as samples. Milk were collected at 7 days and 30 days post kidding. Milk was coagulated using rennet, produced by extracting dried abomasums of 10 days old kids. Fresh cheeses were analyzed for its quality and kept for 2 month as ripened cheeses. After 2 month, ripened cheeses were analyzed for its quality and flavor. Parameters used on this research were cheese’s physical quality (cheese yield and tenderness), chemical quality (pH, protein, fat, moisture, ash, calcium) and flavor (for ripened cheeses). Cheese yield, tenderness, pH, protein, fat, moisture ash and calcium composition were analyzed using Repeated Measurement of General Linear Model and flavor quality was analyzed using Mann-Whitney Test. The result showed that lactation stages (7 and 30 days post kidding) was not significantly affecting cheese yield, pH, protein, fat and calcium but tenderness, moisture and ash. Ripening significantly affected flavor such as salty, sour, bitter and rancidity but not sweet taste. Ripening also affected pH and fat composition but not moisture, ash, protein, calcium and tenderness. It can be concluded that two stages of lactation were not significantly affecting overall cheese quality, but it was suggested to choose milk from days 30 after partum as cheese raw material since cheeses from day 7 milk have a flavor defect (bitter) and this kind of milk is still needed by the kids of the goat.

Kata Kunci : Susu kambing ras Kaligesing, Kualitas keju, Citarasa keju, Tahap laktasi