KUALITAS FISIKO-KIMIA KEJU PROBIOTIK YANG DIPERAM DENGAN STARTER Lactobacillus paracasei M104 dan Pediococcus pentosaceus M103

KANITA GALIH JULIA R, Dr. Ir. Nurliyani, MS ; Widodo, S. P., M. Sc., Ph. D.

2016 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Tujuan penelitian ini untuk mengetahui pengaruh penambahan starter Lactobacillus paracasei M104 (LP) dan Pediococcus pentosaceus M103 (PP) terhadap kualitas fisiko-kimia keju selama pemeraman. Kontrol yang digunakan adalah keju non starter (NS). Keju diperam dan diamati perubahan fisiko-kimia pada hari ke-0, 15 dan 30. Parameter yang diamati adalah rendemen (hari ke-0), keasaman, pH, free fatty acid (FFA), kadar air dan protein. Analisis data dilakukan dengan analisis variansi (ANNOVA) pola searah dan pola faktorial, dilanjutkan uji DMRT. Hasil penelitian menunjukkan keasaman keju meningkat selama pemeraman, keju PP dengan asam tertinggi 0,58±0,29% kemudian LP dan NS secara berurutan 0,49±0,32% dan 0,41±0,32%. Nilai pH menurun selama pemeraman, keju starter PP memiliki pH paling rendah 4,43±0,59, NS 5,94±0,42 dan LP 6,00±0,34. FFA keju meningkat selama pemeraman, FFA tertinggi keju PP 1,78±0,79% kemudian LP dan NS secara berurutan 1,54±1,04% dan 1,47±0,94%. Kadar air keju menurun selama penyimpanan, kadar air tertinggi keju PP 48,94±5,43% sedangkan LP 48,26±4,69% dan NS 44,95±6,67%. Penambahan starter LP dan PP selama penyimpanan menurunkan nilai pH, namun tidak mempengaruhi kadar protein dan rendemen keju. Keasaman, FFA dan kadar air lebih dipengaruhi lama pemeraman.

This research was aimed to know the effect of adding up starters Lactobacillus paracasei M104 (LP) and Pediococcus pentosaceus M103 (PP) to cheese physico-chemical quality during ripening. There are three groups of ripening; 0 day, 15 days and 30 days. Control which was used is non starter (NS) cheese. Parameter that observed were yield (zero day), acidity, pH, FFA, water content, and protein. Data analysis was done with one-way and factorial variance analysis (ANNOVA), continued with DMRT test. Research results showed cheese acidity increased during ripening of PP cheese with highest acidity 0,58±0,29 then LP 0,49±0,32% and NS 0,41±0,32%. pH values were decreased during ripening, LP cheese had the lowest pH 4,43±0,59, NS 5,94±0,42 and LP 6,00±0,34. Cheese FFA was increased during ripening, highest FFA was PP cheese 1,78±0,79% then LP 1,54±1,04% and NS 1,47±0,94%. Cheese water content was decreased during ripening, highest water content was cheese PP 48,94±5,43% while LP 48,26±4,69% and NS 44,95±6,67%. pH values are decreased when adding up starter LP and PP during ripening, yet it is no affecting on yield and protein content in cheese. Acidity, FFA and water content are much affected by the long period of ripening.

Kata Kunci : susu kambing, Lactobacillus paracasei, Pediococcus pentosaceus, keju probiotik, pemeraman