Update Artikelilmiah: 43106

QORY SAFIRA

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Abstrak (Bhs. Indonesia)

Jahe merah mengandung enzim protease berupa zingibain yang mempunyai aktivitas proteolitik untuk menggumpalkan susu dalam pembuatan keju. Penelitian ini bertujuan untuk mempelajari pengaruh ekstrak jahe merah terhadap rendemen, indeks warna putih dan kadar air keju segar susu sapi. Materi yang digunakan yaitu 20.000g susu sapi segar, 300g ekstrak jahe merah, 4g rennet, 0,2g bakteri mesofilik dan 4g CaCl2. Penelitian tersebut dilakukan secara eksperimental pada tanggal 3 – 14 Agustus 2023 di Laboratorium Teknologi Hasil Ternak, Fakultas Peternakan, Universitas Jenderal Soedirman dengan menggunakan Rancangan Acak Lengkap (RAL). Perlakuan yang diberikan yaitu ekstrak jahe merah 0% (P1), 0,75% (P2), 1,5% (P3), 2,25% (P4) dan 3% (P5). Variabel yang diamati berupa rendemen, indeks warna putih dan kadar air. Data hasil penelitian dianalisis menggunakan analisis variansi dan uji lanjut orthogonal polinomial. Hasil penelitian menunjukan bahwa ekstrak jahe merah sebagai bahan penggumpal dalam pembuatan keju segar susu sapi tidak berpengaruh nyata (P<0,05) terhadap rendemen, indeks warna putih dan kadar air. Rataan rendemen sebesar 12,46%, rataan indeks warna putih 42,99 dan rataan kadar air 48,60%. Ekstrak jahe merah dapat dijadikan bahan alternatif untuk menggantikan rennet.

Abtrak (Bhs. Inggris)

Red ginger contains protease enzyme called zingibain, which has proteolytic activity to coagulate milk in cheese making. This research aims to study the effect of red ginger extract on yield, whiteness index and moisture content of fresh cow's milk cheese. The materials used were 20,000g fresh cow milk, 300g red ginger extract, 4g rennet, 0,2g mesophilic bacteria and 4g CaCl2. The research was conducted experimentally on August 3-14, 2023 at the Animal Product Technology Laboratory, Faculty of Animal Husbandry, Jenderal Soedirman University using a completely randomized design (CRD). The treatments given were 0% (P1), 0.75% (P2), 1.5% (P3), 2.25% (P4) and 3% (P5) red ginger extract. Variables observed were yield, whiteness index and moisture content. The data were analyzed using analysis of variance and orthogonal polynomial further test. The results showed that red ginger extract as a coagulant in making fresh cow's milk cheese had no significant effect (P<0.05) on yield, whiteness index and moisture content. The average yield was 12.46%, the average whiteness index was 42.99 and the average moisture content was 48.60%. Red ginger extract can be used as an alternative ingredient to replace rennet.

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