Ratu Stella Nurfitriana Fortuna, - (2024) EKSTRAK BONGGOL NANAS (Ananas comosus L. Merr) SEBAGAI BAHAN TAMBAHAN AIR GARAM UNTUK MENINGKATKAN UMUR SIMPAN KEJU MOZZARELLA. S1 thesis, Universitas Pendidikan Indonesia.
Abstract
Keju mozzarella merupakan salah satu jenis keju pasta filata dan merupakan keju yang memiliki ciri umur simpan yang singkat, paling lama berkisar 1-2 minggu. Umur simpan keju mozzarella dapat ditingkatkan dengan penambahan ekstrak bonggol nanas pada cairan pengawet air garam. Bonggol nanas mengandung senyawa aktif, berupa enzim bromelin dan flavonoid yang memiliki aktivitas antibakteri. Penelitian ini bertujuan untuk mengetahui pengaruh ekstrak bonggol nanas terhadap aktivitas antibakteri, mengetahui pengaruh ekstrak bonggol nanas sebagai bahan tambahan air garam pada pengawetan keju mozzarella terhadap umur simpan dan pH serta mengetahui variasi keju mozzarella terbaik melalui uji sensori. Metode yang digunakan meliputi pembuatan keju mozzarella, pembuatan ekstrak bonggol nanas, pembuatan keju mozzarella yang diawetkan pada air garam dengan penambahan ekstrak bonggol nanas (5%, 10%, dan 20%) dengan penyimpanan 0 hari; 4 hari; 8 hari; dan 12 hari. Analisis yang dilakukan meliputi aktivitas antibakteri, kandungan fitokimia, pH, umur simpan dan sensori. Hasil penelitian uji aktivitas antibakteri menunjukkan bahwa pada konsentrasi 0%, 5%, 10%, dan 20% tidak mengasilkan zona hambat. Hasil analisis fitokimia menunjukkan ekstrak bonggol nanas murni mengandung senyawa flavonoid dan saponin, namun tidak terkandung pada sampel 0%, 5%, 10%, dan 20%. Hasil pengujian pH selama 12 hari penyimpanan menunjukkan penurunan yang diakibatkan oleh kandungan asam pada ekstrak bonggol nanas yang memiliki pH sebesar 3,95 ± 0,10. Hasil pengujian umur simpan menunjukkan bahwa keju mozzarella yang diawetkan pada air garam dengan penambahan ekstrak bonggol nanas mampu bertahan hingga 21 – 28 hari. Hasil uji sensori menunjukkan bahwa varian 208 (sampel 0% ekstrak bonggol nanas penyimpanan 0 hari) merupakan varian keju mozzarella terbaik. Mozzarella cheese is a type of pasta filata cheese and is characterized by a short shelf life, ranging from 1-2 weeks at most. The shelf life of mozzarella cheese can be increased by adding pineapple pith extract to the brine preservation liquid. Pineapple stem contains active compounds, such as bromelain enzyme and flavonoids that have antibacterial activity. This study aims to determine the effect of pineapple pith extract on antibacterial activity, to determine the effect of pineapple pith extract as a brine additive in mozzarella cheese preservation on shelf life and pH and to determine the best mozzarella cheese variation through sensory testing. The methods used included making mozzarella cheese, making pineapple pith extract, making mozzarella cheese preserved in brine with the addition of pineapple pith extract (5%, 10%, and 20%) with 0 days; 4 days; 8 days; and 12 days of storage. The analysis included antibacterial activity, phytochemical content, pH, shelf life and sensory. The results of the antibacterial activity test showed that the concentrations of 0%, 5%, 10%, and 20% did not produce inhibition zones. The results of phytochemical analysis showed that pure pineapple stem extract contained flavonoids and saponins, but not in the 0%, 5%, 10%, and 20% samples. The pH test results for 12 days of storage showed a decrease caused by the acid content in the pineapple pomace extract which was not contained in the 0%, 5%, 10%, and 20% samples. The pH test results during 12 days of storage showed a decrease caused by the acid content of pineapple stem extract which had a pH of 3.95 ± 0.10. Shelf life test results show that mozzarella cheese preserved in brine with the addition of pineapple pith extract can last up to 21 – 28 days. Sensory test results showed that variant 208 (sample 0% pineapple pith extract, 0 days storage) was the best mozzarella cheese variant.
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| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | https://scholar.google.com/citations?view_op=new_profile&hl=en ID SINTA Dosen Pembimbing: Florentina Maria Titin Supriyanti: 6682493 Zackiyah: 6683065 |
| Uncontrolled Keywords: | air garam, aktivitas antibakteri, ekstrak bonggol nanas, keju mozzarella. brine, antibacterial activity, pineapple pith extract, mozzarella cheese. |
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Program Studi Kimia - S1 > Program Studi Kimia (non kependidikan) |
| Depositing User: | Ratu Stella Nurfitriana Fortuna |
| Date Deposited: | 17 Sep 2024 07:31 |
| Last Modified: | 17 Sep 2024 07:31 |
| URI: | http://repository.upi.edu/id/eprint/124834 |
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