Artikel Ilmiah : D1A021152 a.n. MUHAMMAD SAFIK AL BASTHI
| NIM | D1A021152 |
|---|---|
| Namamhs | MUHAMMAD SAFIK AL BASTHI |
| Judul Artikel | Karakteristik Fisikokimia Keju Mozzarella dengan Penambahan Ekstrak Kayu Secang (Caesalpinia Sappan L.) |
| Abstrak (Bhs. Indonesia) | Kualitas fisikokimia pada keju mozzarella adalah salah satu karakteristik penting untuk kualitas keju mozzarella. Penambahan ekstrak kayu secang yang ditambahkan pada keju mozzarella dianggap menarik. Penelitian ini menggunakan susu sapi, ekstrak kayu secang, rennet hewani, asam sitrat, garam dan seperangkat alat pembuatan keju mozzarella. Penelitian dilakukan dengan lima perlakuan penambahan ekstrak kayu secang, yaitu (kontrol) (P0) 0%, P1 1%, P2 2%, P3 3%, dan P4 4% dari susu. Variabel yang diukur meliputi tingkat kekerasan, kelenturan, persentase produk, warna, kadar air, pH, dan total padatan. Hasil pengukuran rata-rata penambahan ekstrak kayu secang terhadap tingkat kekerasan adalah 379,07 g/mm2 , Kelenturan 95,86 mm, persentase produk 6,70%, warna (WI) 75,41, kadar air 54,73%, pH 5,45 dan total padatan 45,26%. Hasil analisis regresi menunjukkan ekstrak kayu secang berpengaruh sangat nyata (P<0,01) terhadap warna dan kelenturan, berpengaruh nyata (P<0,05) terhadap tingkat kekerasan, pH dan tidak berpengaruh nyata (P>0,05) terhadap kadar air, total padatan, dan persentase produk. |
| Abtrak (Bhs. Inggris) | The physicochemical quality of mozzarella cheese is one of the important characteristics for the quality of mozzarella cheese. The addition of sappanwood extract added to mozzarella cheese is interesting. This study used cow's milk, sappanwood extract, animal rennet, citric acid, salt and a set of mozzarella cheese making tools. The research was conducted with five treatments of adding sappan wood extract, namely (control) (P0) 0%, P1 1%, P2 2%, P3 3%, and P4 4% of milk. The variables measured were the level of hardness, flexibility, percentage of product, color, water content, pH, and total solids. The average measurement results of the addition of sappanwood extract to the hardness level were 379.07 g/mm2, flexibility 95.86 mm, product percentage 6.70%, color (WI) 75.41, water content 54.73%, pH 5.45 and total solids 45.26%. The results of the regression analysis showed that sappanwood extract had a very significant effect (P<0.01) on color and flexibility, a significant effect (P<0.05) on hardness level, pH and no significant effect (P>0.05) on water content, total solids, and product percentage. |
| Kata kunci | keju mozzarella, kayu secang, fisikokimia |
| Pembimbing 1 | Prof. Dr. Ir. Triana Setyawardani, S.Pt., M.P., IPU., ASEAN Eng |
| Pembimbing 2 | Dr. Hermawan Setyo Widodo, S.Pt., M.Si |
| Pembimbing 3 | |
| Tahun | 2025 |
| Jumlah Halaman | 10 |
| Tgl. Entri | 2025-08-11 10:18:02.330285 |