Update Artikelilmiah: 36696

HELMI MUSYAFFA' AKMAL

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengetahui pengaruh perlakuan terhadap pembuatan keju susu low fat yang ditambahkan bubuk daun salam dengan persentase yang berbeda terhadap persentase produk, warna, dan total asam laktat. Materi penelitian terdiri dari susu low fat komersial 20 liter, 100 g bubuk daun salam, 1 g bakteri mesofilik, 20 ml rennet cair, 400 g susu skim, 4 g CaCl2, 200 ml aquades, larutan NaOH 1 liter, indikator warna phenolptalein 50 ml. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan dengan uji lanjut orthogonal polinomial. Perlakuan penelitian meliputi P0 : perlakuan tanpa penambahan bubuk daun salam, P1 : perlakuan penambahan bubuk daun salam 0,25%, P2 : perlakuan penambahan bubuk daun salam 0,50%, P3 : perlakuan penambahan bubuk daun salam 0,75%, P4 : perlakuan penambahan bubuk daun salam 1%. Hasil analisis variansi menunjukan terdapat pengaruh yang sangat nyata (P<0,01) pada indikator warna L* (+terang, -gelap), berbeda nyata (P<0,05) a*(+merah, -hijau) serta berpengaruh sangat nyata (P<0,01) whiteness index yang diuji lanjut dengan orthogonal polynomial memiliki garis kuadratik parabola menurun, sedangkan terhadap persentase produk, indikator warna b*, dan total asam laktat tidak ada pengaruh (P>0,05) penambahan bubuk daun salam. Nilai total rataan persentase produk 13,57 ± 1,87; warna L* 42,47 ± 8,03; a* 3,78 ± 2,09; b* 22,66 ± 1,48; whiteness index 37,91 ± 7,24; dan total asam laktat 2,75 ± 0,55. Kesimpulan penambahan bubuk daun salam dengan persentase yang berbeda dapat mengubah warna keju menjadi lebih gelap dan hijau tua.

Abtrak (Bhs. Inggris)

This research aims to determine the treatment given on the manufacture of low-fat milk cheese added with bay leaf powder with different percentages on yield, color, and total lactic acid. The materials used were 20 liters of commercial low-fat milk, 100 g of bay leaf powder, 1 g of mesophilic bacteria, 20 ml of liquid rennet, 400 g of skim milk, 4 g of CaCl2, 200 ml of distilled water, 1 liter of NaOH solution, 50 ml of phenolphthalein color indicator. The obtained research were analyzed by completely randomized design (CRD) with 5 treatments and 4 replications with an orthogonal polynomial. The treatments included P0: without the addition of bay leaf powder, P1: 0.25% of bay leaf powder, P2: 0.50% of bay leaf powder, P3: 0.75% of bay leaf powder, and P4: 1% of bay leaf powder. The results showed there was a highly significant effect (P<0.01) on the color indicator L* (+light, -dark), significant effect on a*(+red, -green), and highly significant on whiteness index which was further tested with orthogonal polynomials having a descending parabolic quadratic line while the yield, color indicator b*, and total lactic acid had no effect (P>0.05) the addition of bay leaf powder. Total value of average yield 13.57 ± 1.87; color L* 42.47 ± 8.03; a* 3.78 ± 2.09; b* 22.66 ± 1.48; whiteness index 37.91 ± 7.24; and total lactic acid 2.75 ± 0.55. The addition of bay leaf powder with different percentages can change the color of the cheese to darker and dark green

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