Busiri, Agus (2014) Pengaruh Penambahan Lisozim Putih Telur pada Edible Film Protein Whey terhadap Kualitas Kimia Keju Gouda SelamaPematangan. Sarjana thesis, Universitas Brawijaya.
Abstract
Penelitian ini dilaksanakan di Laboratorium Fisiko Kimia Program Studi Teknologi Hasil Ternak, Laboratorium Epidemiologi Fakultas Peternakan, Laboratorium Pengujian Mutu dan Keamanan Pangan Jurusan Teknologi Hasil Pertanian (THP) Universitas Brawijaya Malang. Pelaksanaan penelitian ini dimulai pada bulan Agustus 2013 sampai dengan Januari 2014. Tujuan penelitian ini adalah untuk mengetahui perbedaan pengaruh penambahan lisozim putih telur pada edible film protein whey terhada perubahan kualitas kimia keju Gouda dan mengetahui perlakuan terbaik dengan penambahan lisozim putih telur pada edible film protein whey dalam meningkatkan kualitas kimia keju Gouda ditinjau dari kadar air, kadar protein, kadar lemak dan kadar garam selama waktu pematangan 1 hari, 2, 4, dan 8 minggu. Materi yang digunakan dalam penelitian ini adalah edible film yang dibuat dari protein whey, keju Gouda muda yang diperoleh dari Unit Usaha Kemal Keju Wajak, dan lisozim putih telur ayam. Metode yang digunakan adalah percobaan faktorial menggunakan Rancangan Acak Kelompok dengan dua faktor. Faktor pertama adalah konsentrasi penambahan lisozim dengan (P0): tanpa penambahan lisozim, (P1): penambahan lisozim 0,5 %, dan (P2): penambahan lisozim 1,0 %. Faktor kedua adalah waktu pematangan 1 hari (Q1), 2 minggu (Q2), 4 minggu (Q3), dan 8 minggu (Q4). Penelitian ini dilakukan sebanyak tiga pengelompokan didasarkan pada hari pembuatan keju. Variabel yang diamati adalah kadar air, kadar protein, kadar lemak, dan kadar garam. Data hasil pengamatan dianalisis menggunakan sidik ragam, apabila terdapat perbedaan yang nyata atau sangat nyata pada setiap perlakuan dilanjutkan dengan uji Beda NyataTerkecil (BNT). Hasil penelitian menunjukkan bahwa perlakuan penambahan lisozim tidak memberikan perbedaan pengaruh yang nyata (P>0,05) terhadap nilai kadar air, kadar protein, kadar lemak dan kadar garam keju Gouda. Sedangkan perlakuan waktu pematangan memberikan perbedaan pengaruh yang sangat nyata (P<0,01) terhadap nilai kadar air, kadar protein, dan kadar lemak keju Gouda. Tetapi kadar garam pada keju Gouda tidak mengalami peningkatan dengan adanya perlakuan penambahan lisozim dan waktu pematangan. Interaksi antara penambahan lisozim putih telur dengan waktu pematangan tidak memberikan perbedaan pengaruh yang nyata (P>0,05) terhadap nilai kadar air, kadar protein, kadar lemak, dan kadar garam pada keju Gouda. Kesimpulan dari penelitian ini adalah perlakuan penambahan lisozim dan waktu pematangan pada keju Gouda meningkatkan kadar air, kadar protein dan kadar lemak, tetapi kadar garam pada keju Gouda tidak mengalami peningkatan. Perlakuan terbaik penambahan lisozim putih telur pada edible film protein whey adalah perlakuan lisozim 1,0 % dengan waktu pematangan 8 minggu.
English Abstract
This study aimed to determine the best combination of the addition of egg white lysozyme in whey protein edible film and maturation time to improve the chemical quality of Gouda cheese in terms of moisture content, protein, fat and salt. The method used in this study was factorial experiment using Randomized Block Design with two factors. The results showed that the addition of lysozyme treatment did not give significanly difference effect (P > 0.05) on the water content, protein, fat and salt of Gouda cheese. While maturation time treatment gave significanly difference effect (P ≤ 0.01) on the value of water content, protein content, fat content of Gouda cheese. The interaction between the addition of egg white lysozyme with maturation time gave no significant difference effect (P > 0.05) on the water, protein, fat, and salt content of Gouda cheese. The conclusion of this study was Gouda cheese coated by edible film with the addition of lysozyme treatment and ripening time increase water, protein and fat content. While the value of salt content has increased with the addition of lysozyme treatment and ripening time. The best addition of lysozyme treatment was 1,0 % with a maturation period of 8 weeks.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FPT/2014/133/051404639 |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Hasbi |
| Date Deposited: | 19 Aug 2014 10:48 |
| Last Modified: | 10 Nov 2021 03:23 |
| URI: | http://repository.ub.ac.id/id/eprint/137104 |
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