Hariyadi, Farah and Dr. Ir. Purwadi,, MS. and Dr. Ir. Imam Thohari,, MP., IPM.,ASEAN Eng. (2023) Penambahan Berbagai Jenis dan Level Minyak Nabati Pada Pembuatan Keju Mozzarella. Magister thesis, Universitas Brawijaya.
Abstract
Penelitian ini bertujuan untuk membuktikan bahwa penambahan berbagai jenis dan level minyak nabati mempunyai kualitas baik ditinjau dari kimia, fisik, mikrobiologis, serta mengandung komponen senyawa bioaktif dan bernilai gizi dengan adanya kandungan omega pada minyak nabati, serta mengetahui level berbagai jenis minyak nabati yang tepat dan maksimal untuk menghasilkan karakteristik yang baik pada keju Mozzarella. Materi yang digunakan dalam penelitian ini adalah keju Mozzarella yang dibuat dari susu segar yang diasamkan menggunakan kombinasi starter dan asam sitrat serta penambahan berbagai jenis minyak nabati (P₁ = minyak zaitun, P₂ = minyak jagung, P₃ = minyak kanola, dan P₄ = minyak biji bunga matahari). Metode yang digunakan adalah percobaan laboratorium menggunakan Rancangan Acak Lengkap (RAL) pola tersarang dengan perlakuan jenis minyak nabati. Masing-masing perlakuan diberi ulangan sebanyak 3 kali. Hasil penelitian menunjukkan bahwa penambahan berbagai jenis minyak nabati memberikan perbedaan yang sangat nyata (P<0,01) terhadap kadar air dan memberikan perbedaan yang tidak nyata (P>0,05) terhadap kadar protein, kadar lemak, pH, warna (L a*b*), kemuluran, daya leleh, elastisitas, kekerasan, free oil, dan TPC. Sedangkan, level minyak nabati yang tersarang pada jenis minyak nabati memberikan perbedaan yang sangat nyata (P<0,01) terhadap kadar air, elastisitas, dan free oil. Memberikan perbedaan yang nyata (P<0,05) terhadap kadar protein, kadar lemak, dan kemuluran. Kemudian, memberikan perbedaan yang tidak nyata (P>0,05) terhadap pH, warna (L a*b*), daya leleh, kekerasan, dan TPC. Perlakuan terbaik dilakukan pengujian profil asam lemak dengan menghasilkan nilai kadar air 38,31%, kadar protein 16,89%, kadar lemak 25,92%, pH 6,40, warna L 57,50, warna a* 8,67, warna b* 30,80, kemuluran 0,42 (1/N), daya leleh 22,33, elastisitas 11,11%, kekerasan 4,83 N, free oil 30,42%, dan TPC 2,16 (Log CFU/g).
English Abstract
This study aims to prove that the addition of various types and levels of vegetable oils has good quality in terms of chemistry, physical, and microbiological, contains components of bioactive compounds, and has nutritional value in the presence of omega content in vegetable oils. This study also aims to understand the level of various appropriate vegetable oils to produce good characteristics in Mozzarella cheese. The material used in this study was Mozzarella cheese made from fresh milk acidified utilizing a combination of starter and citric acid and the addition of various types of vegetable oil (P₁ = olive oil, P₂ = corn oil, P₃ = canola oil, and P₄ = sunflower oil). The method used is a laboratory experiment using a completely randomized design (CRD) with a nested pattern with the treatment of vegetable oils. Each treatment was replicated three times. The results showed that the addition of various types of vegetable oil had a highly significant effect (P<0.01) on the moisture content and had no significant effect (P>0.05) on the protein content, fat content, pH, and color (L a*b*), stretchability, meltability, elasticity, hardness, free oil, and TPC. Meanwhile, the vegetable oil level nested in the type of vegetable oil had a highly significant effect (P<0.01) on the moisture content, elasticity, and free oil, and it also had a significant effect (P<0.05) on protein content, fat content, and stretchability. Then, it had no significant effect (P>0.05) on pH, color (L a*b*), meltability, hardness, and TPC. The best treatment was carried out by testing the fatty acid profile and produced a moisture content value of 38.31%, protein content of 16.89%, fat content of 25.92%, pH 6.40, color L 57.50, color a* 8.67, color b* 30.80, stretchability 0.42 (1/N), meltability 22.33, elasticity 11.11%, hardness 4.83 N, free oil 30.42%, and TPC 2.16 (Log CFU /g).
Other obstract
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| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | 0423050014 |
| Uncontrolled Keywords: | Keju Mozzarella, Minyak Nabati, Minyak Zaitun, Minyak Jagung, Minyak Kanola, Minyak Biji Bunga Matahari. |
| Subjects: | 600 Technology (Applied sciences) > 636 Animal husbandry |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Endang Susworini |
| Date Deposited: | 12 May 2023 01:11 |
| Last Modified: | 12 May 2023 01:11 |
| URI: | http://repository.ub.ac.id/id/eprint/199451 |
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