| NIM | A1F022109 |
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| Namamhs | AYU NUR AMINAH |
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| Judul Artikel | Pengaruh Konsentrasi Enzim Rennet dan Ekstrak Kecombrang (Etlingera elatior) Terhadap Karakteristik Fisikokimia, Mikrobiologi, dan Sensori Cream Cheese |
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| Abstrak (Bhs. Indonesia) | Cream cheese merupakan jenis keju lunak yang memiliki karakteristik tekstur lembut, berwarna putih, rasa sedikit gurih, dan mudah diaplikasikan pada produk pangan. Cream cheese menjadi produk olahan susu yang dibuat melalui proses penggumpalan menggunakan kultur bakteri asam laktat dan enzim koagulan yang menghasilkan curd sebagai bahan utama cream cheese. Penggunaan enzim rennet berperan mengkoagulasi protein kasein sehingga perbedaan konsentrasi rennet dapat memengaruhi karakteristik cream cheese. Penambahan ekstrak kecombrang berfungsi sebagai bahan alami untuk meningkatkan mutu cream cheese sebagai pangan fungsional yang mengandung senyawa antimikroba dan antioksidan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 12 kombinasi perlakuan dengan dua faktor yaitu konsentrasi enzim rennet (0,5%, 1%, 1,5% dan 2%) dan ekstrak kecombrang (2%, 5%, dan 7%) dengan tiga kali ulangan. Bahan baku yang digunakan berupa campuran susu sapi dan susu kambing dengan perbandingan 70% : 30% (b/b). Parameter yang diamati yaitu karakteristik fisikokimia (rendemen, sineresis, daya oles, warna, pH, kadar air, kadar protein, dan kadar lemak), mikrobiologi (total bakteri asam laktat), dan sensori (uji mutu hedonik dan hedonik). Data dianalisis menggunakan analisis ragam (ANOVA), dilanjutkan dengan uji DMRT taraf 5% untuk data parametrik, dan data sensori dianalisis uji Friedman. Penentuan perlakuan terbaik menggunakan metode Technique for Order Preference by Similarity to Ideal Solution (TOPSIS). Hasil penelitian menunjukkan bahwa konsentrasi enzim rennet berpengaruh nyata terhadap rendemen, sineresis, warna, pH, kadar protein, kadar lemak, kadar air, dan total bakteri asam laktat serta sebagian besar atribut sensori. Variasi konsentrasi ekstrak kecombrang berpengaruh nyata terhadap rendemen, sineresis, daya oles, warna, pH, kadar air, kadar protein, dan total bakteri asam laktat, serta atribut sensori. Berdasarkan analisis TOPSIS perlakuan terbaik karakteristik fisikokimia dan mikrobiologi yaitu perlakuan rennet 0,5% dan ekstrak kecombrang 5%. Hasil penelitian menunjukkan bahwa konsentrasi rennet 0,5% dan konsentrasi ekstrak kecombrang 5% merupakan konsentrasi yang lebih efektif dalam menghasilkan cream cheese dengan karakteristik fisik, kimia dan mikrobiologi berdasarkan atribut mutu secara objektif. Pada konsentrasi ekstrak kecombrang 7% menjadi perlakuan dengan nilai keseluruhan (overall) tertinggi. |
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| Abtrak (Bhs. Inggris) | Cream cheese is a type of soft cheese characterized by a smooth texture, white color, a mildly savory flavor, and ease of application to food products. It is a dairy product manufactured through a coagulation process using lactic acid bacteria cultures and coagulating enzymes, which yield the curd that serves as the primary ingredient. Rennet enzymes facilitate the coagulation of casein proteins; consequently, variations in rennet concentration can influence the characteristics of the cream cheese. The addition of Torch ginger extract serves as a natural means to enhance the quality of the cream cheese as a functional food, owing to the presence of antimicrobial and antioxidant compounds. This study employed a Randomized Block Design (RBD) featuring 12 treatment combinations based on two factors: rennet enzyme concentration (0.5%, 1%, 1.5%, and 2%) and kecombrang extract concentration (2%, 5%, and 7%), with three replications. The raw material consisted of a mixture of cow's milk and goat's milk in a 70:30 (w/w) ratio. The parameters observed included physicochemical characteristics (yield, syneresis, spreadability, color, pH, moisture content, protein content, and fat content), microbiological properties (total lactic acid bacteria), and sensory attributes (hedonic quality and hedonic tests). Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan's Multiple Range Test (DMRT) at the 5% level for parametric data, while sensory data were analyzed using the Friedman test. The best treatment was determined using the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) method. The research results indicate that rennet enzyme concentration significantly affects yield, syneresis, color, pH, protein content, fat content, moisture content, total lactic acid bacteria, and most sensory attributes. Variations in kecombrang extract concentration significantly influence yield, syneresis, spreadability, color, pH, moisture content, protein content, total lactic acid bacteria, and sensory attributes. Based on TOPSIS analysis, the treatment yielding the best physicochemical and microbiological characteristics was the combination of 0.5% rennet and 5% kecombrang extract. The findings demonstrate that concentrations of 0.5% rennet and 5% kecombrang extract are more effective for producing cream cheese with desirable physical, chemical, and microbiological characteristics based on objective quality attributes. However, the treatment with 7% kecombrang extract achieved the highest overall score |
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| Kata kunci | Cream cheese, ekstrak kecombrang, enzim rennet, proses koagulasi, fisikokimia, bakteri asam laktat, sensori, TOPSIS. |
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| Pembimbing 1 | Prof. Dr. Rifda Naufalin, S.P., M.Si |
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| Pembimbing 2 | Nurul Latifasari, S.T.P., M.P. |
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| Pembimbing 3 | |
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| Tahun | 2026 |
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| Jumlah Halaman | 122 |
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| Tgl. Entri | 2026-08-24 14:10:41.778413 |
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