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YUDI YOGASWARA

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Abstrak (Bhs. Indonesia)

Tujuan penelitian ini adalah mempelajari pengaruh penggunaan rennet pasta segar, rennet pasta peram dan rennet cair dari abomasum kambing terhadap kadar air, lemak dan organoleptik keju. Materi yang digunakan dalam penelitian adalah susu sapi PFH 24 liter, rennet cair komersial 0,84 ml, 18 abomasum kambing muda. Penelitian dilakukan menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL) untuk kadar air dan kadar lemak. Rancangan acak kelompok (RAK) untuk organoleptik keju menggunakan 25 panelis semi terlatih sebagai kelompok. Perlakuan yang digunakan yaitu R0 = Keju dengan koagulan rennet cair komersial, R1 = Keju dengan koagulan rennet cair dari abomasum kering, R2 = Keju dengan koagulan rennet pasta segar, R3 = Keju dengan koagulan rennet pasta (diperam), setiap perlakuan diulang sebanyak enam kali sehingga unit percobaan berjumlah 24 buah. Hasil penelitian menunjukkan bahwa penggunaan rennet pasta segar, pasta peram dan rennet cair dari abomasum kering berbeda tidak nyata terhadap kadar air (52,75 %), kadar lemak (9,00 %), dan organoleptik keju. Penggunaan rennet pasta segar, pasta peran dan rennet cair dari abomasum kering baik digunakan sebagai alternatif koagulan dalam pembuatan keju.

Abtrak (Bhs. Inggris)

The aim of this research was to study the influence of using fresh and ripened rennet pastes and liquid rennet from kid abomasa on moisture, fat and organoleptic characteristic of cheese. The materials used were cow’s milk 24 liters, 0,84 ml commercial liquid rennet, 18 kid abomasa. The research was conducted using an experimental method with experimental design was a completely randomized design (CRD) for moisture and fat content. A randomized block design (RAK) was used for organoleptic test with 25 trained panelists, which considered as a group. The treatments were R0 = cheese made using commercial liquid rennet (as control), R1 = cheese made using liquid rennet from dried abomasa, R2 = cheese made using fresh rennet paste, R3 = cheese made using ripened rennet paste. Each treatment was repeated six times, so total of experimental units were 24. The result showed that the use of fresh rennet paste, ripened rennet paste and liquid rennet from dried abomasa was not significant affected moisture content (52,75 %), fat content (9,00 %) and organoleptic (flavor) of cheese. The use of fresh and ripened rennet paste, and liquid rennet from dried abomasa as alternative coagulants during cheese making process.

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