Rahmatiniangsih, Imelia (2015) PENGARUH WAKTU PEMATANGAN TERHADAP KANDUNGAN GIZI DAN SIFAT SENSORI KEJU COTTAGE BERBASIS SUSU KAMBING. S1 thesis, Universitas Pendidikan Indonesia.
Abstract
Keju cottage berbasis susu kambing merupakan keju lunak yang memiliki waktu pematangan singkat dan proses pembuatannya relatif mudah. Penelitian ini bertujuan untuk mendapatkan waktu pematangan terbaik dari kandungan gizi yang meliputi kadar protein, lemak, dan air serta data sensori (hedonik) dengan parameter warna, aroma dan tekstur. Keju cottage berbasis susu kambing dibuat menggunakan enzim papain sebagai koagulan, bakteri Streptococcus thermophilus, Lactococcus lactis dan Leuconostoc mesenteroides sebagai starter pada variasi waktu pematangan 0, 3, dan 6 hari. Analisis kandungan gizi protein, lemak, dan air masing-masing digunakan metode Kjeldahl, Soxhlet, dan Gravimetri. Uji sensori (hedonik) melibatkan 25 panelis tidak terlatih, data yang diperoleh diuji statistik menggunakan uji Kolmogorov-Smirnov kemudian uji Kruskal Wallis. Hasil penelitian menunjukkan bahwa waktu pematangan berpengaruh terhadap kandungan gizi keju cottage sedangkan kandungan gizi terbaik diperoleh pada waktu pematangan 6 hari dengan kandungan protein 17,02%, lemak 12,07%, dan air 53,98%. Hasil uji sensori (hedonik) yang paling disukai panelis adalah keju cottage dengan waktu pematangan 3 hari.---------- Cottage cheese from goat milk is a type of soft cheese that has a short ripening time and the manufacturing process is relatively easy. This research intends to get the best ripening time, and nutrient content include protein, lipid, and water content and sensory test (hedonic) for color, odor and texture. The process of making cottage cheese from goat milk using research methode enzyme papain as coagulant, bacteria Streptococcus thermophilus, Lactococcus lactis and Leuconostoc mesenteroides as starter with time ripening during 0, 3, and 6 days. Analysis nutrient for protein, lipid, and water content using Kjeldahl, Soxhlet, Gravimetri methode. Sensory test (hedonic) using 25 unpractised panelists, the data was processed with Kolmogorov-Smienov test and then Kruskal Wallis test. The result of this experiment showed that ripening time influential about nutrient content of cottage cheese, the best of cottage cheese is ripening time during 6 days with protein content 17,02%, lipid 12,07%, and water 53,98%. Hedonic test showed that most preferable is cottage cheese with ripening time during 3 days
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| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No. Panggil : S KIM RAH p-2015 ; Pembimbing : I.Zackiyah, II.Titin Supriyanti |
| Uncontrolled Keywords: | susu kambing, keju cottage, waktu pematangan |
| Subjects: | Q Science > QD Chemistry |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Program Studi Kimia - S1 > Program Studi Pendidikan Kimia |
| Depositing User: | Mr. Tri Agung |
| Date Deposited: | 02 Sep 2016 07:08 |
| Last Modified: | 02 Sep 2016 07:08 |
| URI: | http://repository.upi.edu/id/eprint/22151 |
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