PENGARUH PENAMBAHAN PROBIOTIK (Lactobacillus casei) DAN LAMA PENYIMPANAN TERHADAP SIFAT KIMIA KEJU MOZARELLA DARI SUSU KERBAU SUMBAWA

Abstract

Mozzarella cheese is one of the Italian cheese that has a high nutrition contant. In the manufacturing process of the cheese is enriched with probiotic. Probiotics is known that have functional benefits, such as: reducing cholesterol and over blood-triglserida can cause heart attack and blood vessel disorders. One of the probiotics types used in processing of milk is Lactobacillus casei (Lc). The purpose of this study was to determine the effect of probiotic (Lactobacillus casei) addition and shift life toward the content of nutritional Mozzarella cheese from Sumbawa buffalo’s milk at 20ºC storage temperature. This study was conducted in experimental design based on a completely randomized design, with two factors such as concentration of probiotic (0%, 10%, 15%)and storage period of (0,7, and 14 days).Then it had been continued with advanced test by HSD test (Honestly Significant Difference) at 5% significance level. Based on the results, the concentration of probiotic and storage period significantly affect to the parameters of pH, ash content, protein content and fat content. Interaction of storage period and concentration affect the parameters of pH, ash content, and fatt content, but they were not affect to the protein content. In the concentration of 15% probiotic Lc with 14 days storage period, it was obtained pH was 4.93, ash content was 3.63%, protein content was 32.87% and 8.47% of fat content.

Keywords: mozzarella cheese, probiotic concentration, storage period, chemical components.

ABSTRAK

Keju Mozarella salah satu keju khas Italia yang memiliki kandungan gizi tinggi. Di dalam proses pembuatannya keju ini diperkaya dengan probiotik. Probiotik diketahui memiliki manfaat fungsional antara lain, menurunkan kolesterol dan triglserida darah yang berlebihan yang bisa menyebabkan serangan jantung dan gangguan pembuluh darah. Salah satu jenis probiotik yang banyak digunakan dalam pengolahan susu adalah Lactobacillus casei (Lc). Adapun tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan probiotik (Lactobacillus casei) dan lama penyimpanan terhadap kandungan gizi keju Mozzarella dari susu kerbau Sumbawa pada suhu 20ºC. Penelitian ini didasarkan pada eksperimental yang menggunakan rancangan acak lengkap dengan 2 faktor faktor konsentrasi probiotik (0%, 10% dan 15%) dengan lama penyimpanan (0, 7 dan 14 hari) kemudian diuji lanjut dengan uji lanjut BNJ (Beda Nyata Jujur) pada taraf nyata 5%. Berdasarkan hasil penelitian didapatkan bahwa faktor konsentrasi dan lama penyimpanan berpengaruh nyata terhadap parameter pH, kadar abu, kadar protein dan kadar lemak. Interaksi lama penyimpanan dan konsentrasi berpengaruh terhadap parameter pH, kadar abu, kadar lemak akan tetapi tidak berpengaruh pada kadar protein. Pada konsentrasi 15% probiotik Lc dengan lama penyimpanan 14 hari diperoleh pH sebesar 4,93, kadar abu sebesar 3,63%, kadar protein sebesar 32,87% dengan kadar lemak sebesar 8,47%.

Kata kunci: keju mozarella, konsentrasi probiotik, lama penyimpanan, komponen kimia.