Update Artikelilmiah: 38266

IRFAN FADHLURROHMAN

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Terjadinya covid-19 dan meningkatnya penyakit degeneratif menjadi alasan sebagian orang banyak mengonsumsi pangan fungsional. Penelitian ini dilakukan untuk mengkaji karakteristik fisikokimia, sensoris dan fungsional keju yang diperkaya dengan teh hitam orthodox. Materi utama penelitian terdiri dari 40 liter susu sapi segar, teh hitam orthodox, bakteri mesofilik, enzim renet dan CaCl2. Penelitian dilakukan secara eksperimen menggunakan Rancangan Acak Lengkap (RAL). Perlakuan terdiri atas kontrol (T0), penambahan teh hitam orthodox sebanyak 0,5% (T1), 1% (T2), 1,5% (T3), dan 2% (T4). Masing-masing perlakuan diulangi sebanyak 4 kali dan dilakukan secara duplo. Peubah yang diamati meliputi karakteristik fisik (warna dan tekstur), karakteristik kimia (kadar air, total padatan, pH, dan total asam tertitrasi), aktivitas antioksidan, dan karakteristik sensoris keju. Hasil penelitian menunjukkan bahwa penambahan teh hitam orthodox hingga 2% berbeda secara signifikan terhadap pH, total asam tertitrasi, warna (L*, a*, b*), hardness dan stickiness, aktivitas antioksidan serta karakteristik sensoris keju. Akan tetapi tidak memberikan perbedaan yang signifikan terhadap kadar air dan total padatan keju. Berdasarkan hasil penelitian dapat disimpulkan bahwa penambahan teh hitam orthodox hingga 2% pada pembuatan keju cenderung meningkatkan warna a*, stickiness, total asam tertitrasi, kadar air, dan aktivitas antioksidan keju. Namun, cenderung menurunkan warna L* dan b*, hardness, total padatan, nilai pH, dan kesukaan panelis terhadap keju. Tingkat kesukaan panelis terhadap keju susu sapi dengan penambahan teh hitam orthodox yang paling disukai adalah dengan penambahan 0,5%.

Abtrak (Bhs. Inggris)

The occurrence of COVID-19 and the increase in degenerative diseases are the reasons why most people consume functional foods. This research was conducted to examine the physicochemical, sensory and functional properties of cheese enriched with orthodox black tea. The main research material consisted of 40 liters of fresh cow's milk, orthodox black tea (OBT), mesophilic bacteria, rennet enzymes and CaCl2. The study was conducted experimentally using Completely Randomized Design (CRD). The treatments consisted of control (T0), the addition of orthodox black tea was 0.5% (T1), 1% (T2), 1.5% (T3), and 2% (T4). Each treatment was repeated 4 times and performed in duplicate. The observed variables included physical properties (colors and textures), chemical properties (moisture content, total solids, pH, and total titratable acidity), antioxidant activity, and sensory properties of cheese. The results showed that the addition of orthodox black tea up to 2% differed significantly on pH, total titratable acidity, values (L*, a*, b*), hardness and stickiness, antioxidant activity and sensory properties of cheese. However, it did not give a significant difference to the moisture content and total solids of cheese. Based on the results of the study, it can be concluded that the addition of orthodox black tea up to 2% in cheese making tends to increase the a* value, stickiness, total titratable acidity, moisture content and antioxidant activity of cheese. However, it tends to decrease the L* and b* values, hardness, total solids, pH value, and panelists preference for cheese. The panelists preference for cow's milk cheese with the addition of orthodox black tea was the most preferred with the addition of 0.5%.

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