Article Details
Kualitas Kimia Keju Berbasis Herbal Kayu Manis dengan Kultur Lactobacillus plantarum Kita-3 selama Penyimpanan Suhu Rendah
Chemical Quality of Cinnamon Herbal-Based Cheese with Lactobacillus plantarum Kita-3 Culture during Low-Temperature Storage
Main Article Content
Pengembangan pangan fungsional berbasis susu salah satunya produk keju yang disuplementasi dengan herbal, sehingga menghasilkan keju herbal dengan karakeristik fisiko-kimia yang baik. Tujuan penelitian ini yaitu untuk mengidentifikasi kualitas keju yang diasamkan secara tidak langsung menggunakan Lactobacillus plantarum Kita-3 dengan penambahan ekstrak kayu manis. Keju dibuat dari susu sapi yang dibeli dari Fakultas Peternakan dan Pertanian Universitas Diponegoro, kulit kayu manis, rennet hewani komersial, dan kultur bakteri Lactobacillus plantarum Kita-3 dari Pusat Studi Pangan dan Gizi (PSPG) Universitas Gadjah Mada. Penelitian eksperimen ini menggunakan Rancangan Acak Lengkap (RAL) pola searah yang terdiri atas 4 perlakuan dan diulang 6 kali. Perlakuan terdiri atas penambahan ekstrak kayu manis 0% (P1), 3% (P2), 6% (P3), dan 9% (P4) (v/v). Keju disimpan selama 7 hari pada suhu rendah (4-10°C) dan dilakukan pengujian parameter. Parameter yang diuji diantaranya nilai pH, Total Asam Tertitrasi (TAT), Asam Lemak Bebas (ALB), kadar air, dan total padatan. Analisis data dilakukan dengan analisis variansi (Anova) dan post-hoc Duncan’s Multiple Range Test (DMRT) untuk data yang signifikan. Berdasar hasil penelitian, penambahan ekstrak kayu manis berpengaruh nyata (p<0,05) terhadap nilai pH, TAT, dan ALB. Nilai pH menurun dan TAT serta ALB meningkat seiring dengan naiknya level ektrak kayu manis pada keju hari ke 7. Penambahan ekstrak kayu manis tidak berpengaruh nyata (p>0,05) terhadap kadar air dan total padatan. Kesimpulanya, penambahan esktrak kayu manis 6% menghasilkan keju dengan kualitas kimia terbaik pada penyimpanan suhu rendah selama 7 hari.
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Received: 11 Apr 2025; Accepted: 01 Aug 2025; Available Online: 26 Sep 2025;
