Update Artikelilmiah: 45147

MUHAMMAD RAZAN ASSAQTHI AL RYADHI

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Penelitian dilakukan dengan tujuan mengetahui pengaruh penambahan ekstrak kayu manis terhadap tekstur (hardness), pH dan total padatan keju susu sapi. Materi penelitian berupa seperangkat alat pembuat keju, Texture Analyzer, pH meter dan oven. Bahan yang digunakan berupa, susu sapi, kayu manis, Rennet, bakteri mesofilik (Lactococcus lactis), CaCl2, akuades, garam dan buffer. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakukan dan 4 ulangan. Perlakuan yang diberikan yaitu keju susu sapi tanpa penambahan ekstrak kayu manis (P0), keju susu sapi dengan penambahan ekstrak kayu manis 0,5% (P1), 1% (P2), 1,5% (P3), dan 2% (P4). Data hasil penelitian dianalisis dengan analisis variansi dan di uji lanjut ortogonal polinomial. Hasil analisis menunjukkan bahwa penambahan ekstrak kayu manis berpengaruh nyata terhadap total padatan, namun berpengaruh tidak nyata terhadap tekstur dan pH. Rata-rata nilai tekstur (kekerasan) 137,5±33,08 g/mm2, nilai pH 6,33±0,04, dan total padatan 52,92%±4,56. Kesimpulannya adalah penambahan ekstrak kayu manis mampu meningkatkan total padatan keju susu sapi, namun tidak berpengaruh nyata terhadap tekstur dan pH.

Abtrak (Bhs. Inggris)

The research was carried out with the aim of knowing the effect of adding cinnamon extract on the texture (hardness), pH and total solids of cow's milk cheese. The research materials include a set of cheese making tools, Texture Analyzer, pH meter and oven. The ingredients used are cow's milk, cinnamon, Rennet, mesophilic bacteria (Lactococcus lactis), CaCl2, aquadest, salt and buffer. The research method used a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments given were cow's milk cheese without the addition of cinnamon extract (P0), cow's milk cheese with the addition of 0,5% cinnamon extract (P1), 1% (P2), 1,5% (P3), and 2% (P4). The research data were analyzed using variance analysis and further orthogonal polynomial testing. The analysis results showed that the addition of cinnamon extract had a significant effect on total solids, but had no significant effect on texture and pH. The average texture value (hardness) was 137,5±33,08 g/mm2, pH value 6,33±0,04, and total solids 52,92%±4,56. The conclusion was that the addition of cinnamon extract was able to increase the total solids of cow's milk cheese, but had no real effect on the texture and pH.

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