Review Metode Pengolahan Modern dan Tradisional Pengaruhnya terhadap Karakteristik Fungsional Greek Yogurt
A Review of Modern and Traditional Processing Methods and Their Impact on the Functional Characteristics of Greek Yogurt
Abstract
Greek yogurt merupakan produk susu fermentasi dengan kandungan protein tinggi, tekstur kental, serta karakteristik fungsional yang dipengaruhi oleh metode pengolahannya. Seiring berkembangnya teknologi, proses produksi Greek yogurt tidak lagi terbatas pada metode penyaringan tradisional (traditional straining), tetapi juga memanfaatkan sentrifugasi dan teknologi membran, khususnya ultrafiltrasi. Meskipun berbagai penelitian telah melaporkan keunggulan masing-masing metode, kajian yang membandingkan secara komprehensif pengaruh ketiga metode tersebut terhadap karakteristik fungsional Greek yogurt masih terbatas. Artikel review ini bertujuan menganalisis dan membandingkan pengaruh metode penyaringan tradisional, sentrifugasi, dan teknologi membran terhadap karakteristik fisikokimia, fisik, reologi, viabilitas bakteri asam laktat, dan karakteristik sensoris Greek yogurt. Literatur diperoleh dari berbagai basis data ilmiah bereputasi yang dipublikasikan dalam 10 tahun terakhir dan dipilih berdasarkan relevansi dengan topik kajian. Hasil sintesis menunjukkan bahwa metode penyaringan tradisional mampu menghasilkan karakteristik sensori yang autentik, namun memiliki kelemahan berupa waktu proses yang lebih lama, rendemen rendah, dan menghasilkan limbah acid whey dalam jumlah besar. Metode sentrifugasi meningkatkan efisiensi proses dan menghasilkan mutu produk yang lebih seragam, sedangkan teknologi membran, terutama ultrafiltrasi, memberikan retensi protein yang lebih tinggi, meningkatkan total padatan, water holding capacity, stabilitas tekstur, serta menurunkan sineresis. Secara keseluruhan, teknologi membran menunjukkan potensi paling besar untuk produksi Greek yogurt skala industri, sedangkan metode tradisional tetap relevan untuk menghasilkan karakteristik produk yang autentik. Penelitian selanjutnya perlu mengembangkan studi komparatif terstandarisasi yang mengintegrasikan aspek kualitas produk, efisiensi proses, dan keberlanjutan lingkungan.
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