Update Artikelilmiah: 45144

ASMARADIKA CAHYA TIRTA

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Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengkaji pengaruh fortifikasi keju susu sapi dengan ekstrak sereh (Cymbopogon citratus) terhadap tekstur, pH dan total padatan. Materi penelitian yang digunakan yaitu 20.000 g susu sapi, 500 g sereh, 20 g rennet, 0,4 g bakteri mesofilik (Lactococcus lactis), dan 10 g CaCl2. Metode penelitian dilakukan secara eksperimental dengan Rancangan Acak Lengkap (RAL) menggunakan 5 perlakuan dan 4 ulangan. Perlakuan yang diberikan adalah penambahan ekstrak sereh 0% (P0), 0,5% (P1) 1% (P2), 1,5% (P3), dan 2% (P4). Data dianalisis menggunakan analisis variansi dengan uji lanjut orthogonal polynomial. Hasil analisis menunjukkan penambahan ekstrak sereh berpengaruh nyata terhadap tekstur kekerasan dan total padatan, serta tidak berpengaruh nyata terhadap pH. Keju pada penelitian ini memiliki rataan tekstur, pH, dan total padatan berturut-turut sebesar 125,22 g/mm2, 6,26, dan 53,20%. Kesimpulan, penambahan ekstrak sereh yang semakin tinggi terbukti meningkatkan kekerasan pada tekstur dan total padatan keju. Namun, penambahan ekstrak sereh yang semakin tinggi tidak memengaruhi nilai pH pada keju.

Abtrak (Bhs. Inggris)

This study aims to examine the effect of fortification of cow's milk cheese with lemongrass (Cymbopogon citratus) extract on texture, pH and total solids. The research materials used were 20,000 g cow's milk, 500 g lemongrass, 20 g rennet, 0.4 g mesophilic bacteria (Lactococcus lactis), and 10 g CaCl2. The research method was carried out experimentally with a Completely Randomized Design (CRD) using 5 treatments and 4 replications. The treatment given was the addition of 0% (P0), 0.5% (P1) 1% (P2), 1.5% (P3) and 2% (P4) lemongrass extract. Data were analyzed using variance analysis with further orthogonal polynomial tests. The analysis results showed that the addition of lemongrass extract had a significant effect on texture, hardness and total solids, and had no significant effect on pH. The cheese in this study had an average texture, pH and total solids of 125.22 g/mm2, 6.26 and 53.20% respectively. In conclusion, the addition of higher levels of lemongrass extract was proven to increase the hardness of the texture and total cheese solids. However, the addition of higher levels of lemongrass extract did not affect the pH value of the cheese.

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