Optimasi Proses Koagulasi Curd Keju Mozzarella Menggunakan Response Surface Methodology (Studi Kasus Di Cv. Brawijaya Dairy Industry, Batu)

Hasibuan, Rodi Jumadil Akhir (2019) Optimasi Proses Koagulasi Curd Keju Mozzarella Menggunakan Response Surface Methodology (Studi Kasus Di Cv. Brawijaya Dairy Industry, Batu). Sarjana thesis, Universitas Brawijaya.

Abstract

Keju mozzarella adalah hasil olahan susu yang dikoagulasi oleh enzim rennet dan melalui proses stretching (pemuluran) sehingga bersifat renggang. Menurut Badan Pusat Statistik (2015), total konsumsi keju di Indonesia setiap tahun sebesar 2.281,25 ton/tahun. Hal ini merupakan peluang bagi industri keju di Indonesia. CV. Brawijaya Dairy Industry merupakan salah satu perusahaan lokal yang memproduksi keju mozzarella dengan merek “Brady”. Perusahaan ini berlokasi di Jl. Raya Junrejo No.1A, Kecamatan Junrejo, Kota Batu, Kab. Malang, Jawa Timur. Pembuatan keju mozzarella dari awal hingga akhir yaitu pasteurisasi, pengasaman (asidifikasi), penambahan enzim rennet (koagulasi), pemotongan curd, pemisahan curd dan whey, mixing, stretching, pengemasan, dan penyimpanan. Masalah yang dihadapi perusahaan yaitu proses koagulasi menghasilkan curd (rendemen) tidak maksimal. Konsentrasi rennet dan waktu koagulasi sangat berpengaruh dalam proses koagulasi menghasilkan curd. Penelitian ini bertujuan untuk memperoleh variabel-varieabel koagulasi untuk menghasilkan respon optimal. Metode penelitian yang digunakan adalah Response Surface Methodology (RSM) dengan Central Composite Design (CCD). Variabel-variabel yang digunakan adalah konsentrasi rennet (0,01- 0,02% v/v) dan waktu koagulasi (10-30 menit). Respon yang diinginkan yaitu berat curd (gram) maksimum; kadar air curd (% b/b) minimum; kadar protein curd (% b/b) maksimum; dan kadar protein whey (% b/v) minimum. Analisis proksimat keju mozzarella yang optimal meliputi kadar air (% b/b), kadar protein (% b/b), dan kadar lemak (% b/b).vii Kombinasi variabel yang optimal adalah konsentrasi rennet 0,022 % (v/v) dan waktu koagulasi 6 menit. Prediksi respon-respon yang optimal adalah berat curd 149,104 gram; kadar air curd 48,638% (b/b); kadar protein curd 18,002% (b/b); dan kadar protein whey 0,761% (b/v). Hasil verifikasi memperoleh rata-rata data berat curd 143 gram; kadar air curd 57,70% (b/b); kadar protein curd 14,28% (b/b); kadar protein whey 0,68% (b/v). Rata-rata data berat curd dan kadar protein curd sesuai dengan nilai prediksi, sedangkan rata-rata data kadar air curd dan kadar protein whey tidak sesuai dengan nilai prediksi. Hasil uji kualitas keju mozzarella yaitu rata-rata kadar air 29,40% (b/b); kadar protein 26,35% (b/b); kadar lemak 32,08% (b/b); dan kadar lemak basis kering 45,44% (b/b).

English Abstract

Mozzarella cheese is the dairy product that is coagulated by the rennet enzyme and through a stretching process so that it is elastic. According to the Central Bureau of Statistics (2015), the total consumption of cheese in Indonesia every year is 2,281.25 tons/year. This is an opportunity for the cheese industry in Indonesia. CV. Brawijaya Dairy Industry is one of the local companies that produce mozzarella cheese with the brand "Brady". This company is located on Junrejo Rd. No.1A, Junrejo Town, Batu City, Malang District, East Java. Mozzarella cheesemaking from the beginning until the last that are pasteurization, acidification, addition of rennet enzyme (coagulation), cutting of curd, curd and whey separation, mixing, stretching, packaging, and storage. The problem encountered by the company is that the coagulation process produces curd (yield) is not optimal. The rennet concentration and coagulation time are very influential in the coagulation process that produces curd. This study aims to obtain coagulation variables to produce optimal responses. The research method used was Response Surface Methodology (RSM) with Central Composite Design (CCD). The variables used were rennet concentration (0.01-0.02% v/v) and coagulation time (10-30 minutes). The desired responses were the maximum curd yield (gram); the minimum curd moisture (% w/w); the maximum curd protein (% w/w); and the minimum whey protein (% w/v). The proximate analysis of optimal mozzarella cheese included that were moisture content (% w/w), protein content (% w/w), and fat content (% w/w).ix The optimal variable combination was the rennet concentration 0.022% (v/v) and coagulation time for 6 minutes. The predictions of optimal responses were the curd yield 149.104 grams; the curd moisture 48.638% (w/w); the curd protein 18.002% (w/w); and the whey protein 0.761% (w/v). The verification results obtained the average data of curd yield 143 grams; the curd moisture 57.70% (w/w); the curd protein 14.28% (w/w); the whey protein 0.68% (w/v). The average data of curd yield and curd protein included in the predicted values, while the average data of curd moisture and whey protein did not include in the predicted values. The quality test result of mozzarella cheese were the average data of moisture content 29.40% (w/w); protein content 26.35% (w/w); fat content 32.08% (w/w); and dry basis fat content 45.44% (w/w).

Other obstract

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Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2019/188/052002233
Uncontrolled Keywords:	Curd, Keju Mozzarella, Rennet, RSM, Waktu Koagulasi., Coagulation Time, Curd, Mozzarella Cheese, Rennet, RSM.
Subjects:	600 Technology (Applied sciences) > 637 Processing dairy and related products > 637.3 Cheese processing
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Nur Cholis
Date Deposited:	30 Jul 2020 06:18
Last Modified:	21 Oct 2021 06:40
URI:	http://repository.ub.ac.id/id/eprint/181530

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