Halim, Arif Abdul (2018) Pembuatan Keju Cottage Berbasis Sari Kedelai Hitam (Glycine Soja L) (Kajian Proporsi Penambahan Sari Jeruk Lemon Dan Konsentrasi Susu Skim). Sarjana thesis, Universitas Brawijaya.
Abstract
Keju cottage umumnya terbuat dari susu. Namun, harganya yang cukup mahal membatasi daya beli masyarakat. Kedelai hitam (Glycine soja L.) dengan tambahan sari jeruk lemon dan susu skim merupakan bahan alternatif keju cottage. Sari jeruk lemon berperan dalam proses koagulasi curd keju, dan penambahan susu skim dapat meningkatkan total padatan, memperbaiki tekstur dan flavor keju cottage. Penelitian bertujuan untuk mengetahui proporsi penambahan konsentrasi sari jeruk lemon serta konsentrasi susu skim terhadap sifat fisikokimia dan organoleptik keju cottage kedelai hitam. Penelitian ini menggunakan metode RAK (Racangan Acak Kelompok) dengan 2 faktor. Faktor 1 yaitu konsentrasi susu skim (5%, 10%, 15%) dan faktor 2 yaitu konsentrasi sari jeruk lemon (2,5%, 5%, 7,5%). Data dari hasil penelitian dianalisis menggunakan statistik analisa ragam Analysis of Variance (ANOVA). Apabila dari hasil uji tersebut terdapat adanya pengaruh nyata dan terjadi interaksi, maka dilanjutkan dengan uji DMRT dengan α = 5% (0.05). Selanjutnya perlakuan terbaik ditentukan menggunakan Metode Zeleny. Hasil analisis ragam ANOVA menunjukkan sari jeruk lemon dan susu skim terjadi interaksi dan memberikan pengaruh nyata terhadap kadar protein, kadar lemak, kadar air, pH, aktivitas antioksidan, dan rendemen keju cottage kedelai hitam sehingga dilakukan uji lanjut DMRT. Namun, untuk derajat kecerahan (L*) dan derajat kekuningan (b*) tidak menunjukkan terjadinya interaksi sehingga dilakukan uji lanjut BNT. Perlakuan terbaik diperoleh pada keju cottage kedelai hitam dengan penambahan sari jeruk lemon dengan konsentrasi 7,5% dan susu skim dengan konsentrasi 15 % yang memiliki kadar air 74,91%, kadar protein 17,50%, kadar lemak 6,25%, aktivitas antioksidan 18,52%, derajat kekuningan (b*) 17,80; nilai derajat kecerahan (L*) 74,30, pH 4,39; nilai hedonik dengan skala 1-5 (sangat tidak suka sampai sangat suka) pada rasa 2,6, kesukaan aroma 3,7, kesukaan warna 3,5, dan kesukaan tekstur 3,6.
English Abstract
Cottage cheese is generally made from milk. However, the price is quite expensive restrict people's purchasing power. Black soybean (Glycine soja L.) with the addition of lemon juice and skim milk is an alternative material cottage cheese. Lemon juice play a role in the coagulation process cheese curd, and the addition of skim milk may increase the total solids, improve the texture and flavor of cottage cheese. The study aims to determine the proportion of the addition concentration of lemon juice and skim milk concentration on the physicochemical properties of black soy cottage cheese. This study uses Randomized Block Design with two factors. Factor 1 is the concentration of skim milk (5%, 10%, 15%) and the second factor is the concentration of lemon juice (2.5%, 5%, 7.5%). Data from the study were analyzed using analysis of variance Statistical Analysis of Variance (ANOVA). If the results of these tests are the real influence and interaction, then continued with Duncan Multiple Test (DMRT) with α = 5% (0:05). Furthermore, the best treatment is determined using the Zeleny method. Results of analysis of variance ANOVA showed lemon juice and skim milk interaction and significant effect on levels of protein, fat, moisture content, pH, antioxidant activity, and yield of black soya cottage cheese so do a further test DMRT. However, to the degree of brightness (L *) and the degree of yellowness (b *) does not show the interaction so that a further test of Least Significance Different Test. The best treatment is obtained on the black soy cottage cheese with the addition of lemon juice with a concentration of 7.5% and skim milk with a concentration of 15%, which has a moisture content 74.91%, 17.50% protein content, fat content 6.25%, activity antioxidants 18.52%, the degree of yellowness (b *) 17.80; the degree of brightness (L *) 74.30, pH 4.39; hedonic value with a scale of 1-5 (really do not like to really like) in 2.6 flavor, aroma A 3.7, A 3.5 color and texture preferences 3.6.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/531/051810621 |
| Uncontrolled Keywords: | keju, kedelai hitam, jeruk lemon, susu skim,/ cheese, black soybeans, lemon juice, skim milk |
| Subjects: | 600 Technology (Applied sciences) > 641 Food and drink > 641.3 Food > 641.37 Dairy and related products |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 29 Jul 2019 07:24 |
| Last Modified: | 06 Jul 2022 04:58 |
| URI: | http://repository.ub.ac.id/id/eprint/165066 |
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