Update Artikelilmiah: 36708

KALISTA INTAN PERTIWI

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan serbuk daun kelor pada pembuatan keju low fat terhadap kadar air, tekstur (kekerasan) dan total asam laktat. Penelitian dilaksanakan pada bulan Mei sampai Juni 2022 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan Universitas Jenderal Soedirman, Purwokerto. Metode penelitian meliputi materi penelitian yang digunakan antara lain 20.000 g susu sapi low fat pasteurisasi, 100 g serbuk daun kelor, 1 g bakteri mesofilik, 20 ml rennet, 1000 g susu skim, 4 g CaCl2, aquades dan garam secukupnya. Penelitian dilakukan secara eksperimental menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan adalah kontrol (P0), penambahan daun kelor 0,25 % (P1), 0,50% (P2), 0,75% (P3), dan 1,00% (P4). Variabel yang diamati berupa kadar air, tekstur (kekerasan) dan total asam laktat. Data dianalisis menggunakan analisis variansi. Hasil analisis menunjukkan penambahan serbuk daun kelor dengan persentase yang berbeda tidak memberikan pengaruh yang nyata terhadap kadar air, tekstur (kekerasan) dan total asam laktat keju low fat. Rataan kadar air keju diperoleh sebesar 58,20%, rataan tekstur (kekerasan) sebesar 107,84 gf dan rataan total asam laktat sebesar 3,08%. Kesimpulan, penambahan serbuk daun kelor dapat ditambahkan pada keju low fat hingga 1% tanpa mengubah kadar air, tekstur (kekerasan) dan total asam laktat keju low fat.

Abtrak (Bhs. Inggris)

This study aimed to determine the effect of adding Moringa leaf powder in the manufacture of low fat on moisture content, texture (hardness) and total lactic acid. The research was conducted from May to June 2022 at the Laboratory of Animal Products Technology, Faculty of Animal Husbandry, Jenderal Soedirman University, Purwokerto. The research method includes research materials used, including 20,000 g of pasteurized low fat milk, 100 g of Moringa leaf powder, 1 g of mesophilic bacteria, 20 ml rennet, 1000 g of skim milk, 4 g of CaCl2, aquades and salt to taste. The study was conducted experimentally using a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments given were control (P0), the addition of moringa leaves 0.25% (P1), 0.50% (P2), 0.75% (P3), and 1.00% (P4). The variables observed were moisture content, texture (hardness) and total lactic acid. Data were analyzed using analysis of variance. The results of the analysis showed that the addition of Moringa leaf powder with different percentages did not have a significant effect on the moisture content, texture (hardness) and total lactic acid of low fat. The average moisture content of the cheese was 58.20%, the average texture (hardness) was 107.84 gf and the total lactic acid average was 3.08%. In conclusion, the addition of Moringa leaf powder can be added to low fat up to 1% without changing the moisture content, texture (hardness) and total lactic acid of low fat cheese.

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