Update Artikelilmiah: 36643

ZALIKHA PUTRI SALMA

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk daun dalam
dengan persentase yang berbeda terhadap pH, kadar air, dan tekstur keju berbahan dasar susu low fat. Penelitian dilaksanakan pada 25 Mei - 09 Juni 2022 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman. Bahan penelitian yang digunakan yaitu susu low fat 20.000 gram, bubuk daun salam 100 gram, kalsium klorida 4 gram, susu skim bubuk 200 gram, akuades, rennet 20 gram, Lactobacillus lactis 0,2 gram, dan garam. Penelitian dilakukan menggunakan metode Rancangan Acak Lengkap dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan yaitu perlakuan tanpa penambahan bubuk daun salam (P0), penambahan bubuk daun salam 0,25% (P1), 0,5% (P2), 0,75% (P3), dan 1% (P4). Data hasil penelitian dianalisis dengan analisis variansi dan uji lanjut orthogonal polynomial. Hasil analisis menunjukkan bahwa penambahan bubuk daun salam tidak menurunkan pH dan kadar air (P>0,05) namun meningkatkan (P<0,01) tekstur keju susu low fat. Rata-rata pH keju susu low fat
yaitu 4,68±0,92, rata-rata kadar air yaitu 57,55%±2,02, dan rata-rata tekstur keju susu low fat tertinggi ada pada penambahan bubuk daun salam 1% yaitu 203,77±29,00 gr/mm2. Kesimpulan, penambahan bubuk daun salam pada keju susu low fat yang optimal yaitu 1,0% karena pH dan kadar air yang masih dalam batas normal serta menghasilkan kekerasan yang paling tinggi.

Abtrak (Bhs. Inggris)

This purpose of this research was to determine the effect of adding leaf powder with
different percentages on pH, moisture content, and texture of low fat cheese. This research was held from May 25th - June 09th, 2022 at Laboratory of Animal Products Technology, Faculty of Animal Science, Jenderal Soedirman University. The material was used 20,000 grams of low fat milk, 100 grams of bay leaf powder, 4 grams of calcium chloride, 200 grams of skim milk powder, distilled water, 20 grams of rennet, 0.2 grams of Lactobacillus lactis, and salt. This research was conducted using a completely randomized design (CRD) method with 5 treatments and 4 repetitions. Treatment without adding bay leaf powder (P0), and treatments adding bay leaf 0.25% (P1), 0.5% (P2), 0.75% (P3), and 1% (P4). The research data were analyzed by analysis of variance and further test of orthogonal polynomials. The results showed that the addition of bay leaf powder can’t decrease pH and water content (P>0,05) but increase (P<0,01) the texture of low fat milk cheese. The average pH of low fat milk cheese was 4,68 ± 0,92, the average water content is 57,55 ± 2,02, and higher average of texture low fat milk cheese was 203,77±29,00 by adding 1% of bay leaf powder. In conclusion, the addition of bay leaf powder to the optimal was 1.0% because pH and water content that are on normal limits with highest hardness.

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