Update Artikelilmiah: 25940

ELIZABETH PRISCILIA WENEHENUBUN

NIM

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Abstrak (Bhs. Indonesia)

Keju merupakan salah satu produk turunan susu yang sangat disukai oleh masyarakat namun memiliki kandungan lemak yang tinggi. Salah satu inovasi yang dapat dilakukan untuk membuat keju rendah lemak adalah dengan mengganti lemak dan protein susu menjadi lemak dan protein nabati. Protein nabati yang digunakan pada penelitian ini berasal dari jagung manis sedangkan lemak nabati berasal dari Virgin Coconut Oil (VCO). Dalam proses pembuatannya dibutuhkan emulsifier seperti Span 80 dan Tween 80 untuk mempertahankan emulsi yang terbentuk. Penelitian ini dilakukan dengan tujuan untuk mengetahui: 1) pengaruh konsentrasi Virgin Coconut Oil (VCO) terhadap kualitas keju cheddar analog berbasis susu jagung; 2) mengetahui pengaruh jenis emulsifier terhadap kualitas keju cheddar analog berbasis susu jagung; 3) mengetahui kualitas keju cheddar analog berbasis susu jagung dengan penambahan konsentrasi VCO dan jenis emulsifier. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK). Faktor yang diteliti meliputi konsentrasi VCO (A) dengan taraf 15% (A1), 20% (A2), dan 25% (A3); jenis emulsifier (B) terdiri dari Span 80 (B1), Tween 80 (B2), dan Span:Tween (B3). Variabel yang diamati berupa variabel fisikokimia (rendemen, pH, total padatan terlarut, total asam tertitrasi, kadar air, kadar lemak, dan kadar protein terlarut) dan variabel sensori (warna, aroma, rasa, tekstur, dan kesukaan). Data variabel fisikokimia dan sensori dianalisis menggunakan uji ANOVA dan uji lanjut Duncan Multiple Range Test taraf 5%. Perlakuan terbaik dipilih dengan menggunakan uji indeks efektivitas. Hasil penelitian menunjukkan bahwa pada variabel fisikokimia, konsentrasi VCO sangat berpengaruh pada peningkatan kadar lemak dan penurunan kadar air keju cheddar analog. Sedangkan jenis emulsifier tidak memberikan pengaruh yang signifikan untuk semua variabel fisikokimia. Pada variabel sensori kombinasi perlakuan berpengaruh signifikan pada warna, aroma, rasa, tekstur, dan kesukaan panelis terhadap keju cheddar analog berbasis susu jagung. Kombinasi perlakuan terbaik adalah keju cheddar dengan penambahan VCO 25% dan emulsifier Tween 80 karena memiliki rendemen 59,93%, kadar lemak 19,96%, kadar protein terlarut 11,51% dengan sensori warna putih kekuningan, aroma sedikit khas keju, rasa agak asin, tekstur tidak keras, dan sedikit suka secara keseluruhan.

Abtrak (Bhs. Inggris)

Cheese is one of the milk derivative products that are very well-liked by the people but has a high-fat content. The innovation that can be done to make low-fat cheese is to replace milk fat and milk protein into vegetable fat and vegetable protein. The vegetable protein used in this study comes from sweet corn while vegetable fat comes from Virgin Coconut Oil (VCO). In the manufacturing process, it takes emulsifiers such as Span 80 and Tween 80 to maintain the emulsion formed. This research was conducted with the aim of knowing: 1) the effect of the concentration of Virgin Coconut Oil (VCO) on the quality of corn milk-based analog cheddar cheese; 2) the effect of the type of emulsifier on the quality of corn milk-based analog cheddar cheese; 3) the quality of corn milk-based analog cheddar cheese with the best combination of treatment of the concentration of Virgin Coconut Oil and type of emulsifier. Experimental design in this study using a Block Randomized Design. The factors studied were the concentration of Virgin Coconut Oil (A) with 3 levels, they are 15% (A1), 20% (A2), and 25% (A3); and the type of emulsifier (B) with 3 levels, they are Span 80 (B1), Tween 80 (B2), and Span: Tween (B3). Based on these factors, 9 combinations of treatments were obtained. Variables observed are physicochemical such as yield, pH, total solids, total acid titration, moisture content, fat content, and dissolved protein content and sensory variables such as color, aroma, taste, texture, and favorite. The data of variables physicochemical and sensory analyzed with ANOVA test 5% and further test with Duncan Multiple Range Test 5%. The best combination of treatment is chosen by using the effectiveness index test. The results showed that on physicochemical variables, VCO concentration was very influential on increasing fat content and decreasing water content of analog cheddar cheese. While the type of emulsifier did not have a significant effect on all physicochemical variables. The sensory variables of the treatment combination had a significant effect on color, aroma, taste, texture, and panelist preference for analog milk-based cheddar cheese. The best treatment combination is cheddar cheese with the addition of 25% VCO and Tween 80 emulsifier because it has a 59.93% yield, 19.96% fat content, 11.51% dissolved protein content with a sensory yellowish-white color, a slightly characteristic aroma of cheese, a slight taste salty, non-hard texture, and a little like overall.

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