Update Artikelilmiah: 4914

AULIA FISQI ARINDA

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Penelitian ini bertujuan untuk mengkaji pengaruh bahan pengasam (asam asetat dan asam sitrat) dan kondisi susu sapi (susu segar dan susu dalam pendingin 24 jam) terhadap hasil/rendemen, keasaman, kadar air dan ketegaran (firmness) keju mozarella. Pengambilan data dilaksanakan pada 28 Februari sampai 10 Maret 2013 di Laboratorium Teknologi Hasil Ternak Fakultas Peternakan, Universitas Jenderal Soedirman Purwokerto. Materi penelitian yang digunakan adalah 30 liter susu sapi dari Experimental Farm, 1 tablet rennet, asam asetat, asam sitrat dan aquadest. Metode penelitian yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Lengkap (RAL) Faktorial 2 x 2. Faktor 1 bahan pengasam: asam asetat (P1) dan asam sitrat (P2).  Faktor 2 kondisi susu: susu segar (T1) dan susu dalam pendingin 24 jam (T2). Sehingga ada 4 perlakuan (P1T1, P1T2, P2T1, dan P2T2) dan 5 ulangan. Data yang diperoleh dianalisis dengan analisis variansi. Hasil penelitian menunjukkan bahwa penggunaan bahan pengasam dan kondisi susu serta interaksinya  tidak memberikan pengaruh yang nyata terhadap hasil/rendemen, keasaman, kadar air dan ketegaran (firmness) keju tipe mozarella (P>0,05). Disimpulkan bahwa keju tipe mozarella dapat dibuat dengan menggunakan susu segar atau susu dalam pendingin 24 jam yang ditambahkan bahan pengasam asetat maupun asam sitrat.

Abtrak (Bhs. Inggris)

The research aimed to examine the effects of types of acidulants (acetic acid and citric acid) and cow’s milk conditions (fresh milk and 24 hours refrigerated milk) on yield, acidity, moisture content and firmness mozarella cheese. The experiment was carried out from February 28th to March 10th, 2013 at Laboratory of Animal Products Technology, Faculty of Animal Science Jenderal Soedirman University, Purwokerto. Research materials were 30 liters of cow's milk from the Experimental Farm, 1 tablet rennet, acetic acid, citric acid and distilled water. Research was done experimentaly using a Completely Randomized Design 2 x 2 factorial. Factor 1 was acidulants types : acetic acid (P1) and citric acid (P2). Factor 2 was milk conditions : fresh milk (T1) and 24 hours refrigerated milk (T2). There were 4 treatment combinations (P1T1, P1T2, P2T1 and P2T2) and each treatments has 5 replicates. Data were analyzed by analysis of variance. The results showed that types of acidulants, milk conditions and their interactions have no significant effects on yield, acidity, moisture content and firmness of mozzarella-types cheese. In conclution mozarella types cheese can be made with used  fresh milk or 24 hours refrigerated milk with acidulants acetic acid and citric acid.

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