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All Journal Jurnal Teknologi Bahan Nuklir Pro Food Jurnal Pengabdian Magister Pendidikan IPA JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology)
Djoko Kisworo
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Agriculture, Biological Sciences & Forestry Education Materials Science & Nanotechnology

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Journal : Pro Food

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PENGARUH RASIO SUSU FULL CREAM DENGAN JAGUNG MANIS (Zea mays saccharata) TERHADAP NILAI GIZI, SIFAT FISIK DAN ORGANOLEPTIK ES KRIM Kharisma Dayanti Putri; M. Abbas Zaini; Djoko Kisworo
Pro Food Vol. 1 No. 1 (2015): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

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Abstract

The aimed of this research was to determine the effects of full cream and sweet corn (Zea mays saccharata) ratio on the nutrition, physical characteristic and organoleptic of ice cream.. The design used in this research was Randomized Block Design (CBD) with single factor and it was repeated three times. The treatments were P1 (100% full cream without sweet corn), P2 (75% full cream: 25% sweet corn), P3 (50% full cream: 50% sweet corn), P4 (25% full cream: 75% sweet corn) and P5 (100% sweet corn, without full cream). The observed parameters were moisture, fat and β-carotene contents, overrun, melting time, color, aroma, texture and taste. Data was analyzed using Co-Stat software with 5% and 1% significance differences. The treatments that were significantly and different was then analyzed using Honestly Significance Difference (HSD). Results indicated that full cream and sweet corn ratio were very significantly different on moisture and β-carotene contents, melting time, overrun, hedonic and scoring texture, scoring color, scoring aroma and scoring taste, but they were not significantly different on fat content, hedonic color, hedonic aroma and hedonic taste of ice cream. Ice cream made of 75% full cream and 25% sweet corn ratio gave the best result on maintaining the nutrition, physical characteristic and still acceptable according to the panelists. Keywords: full cream, sweet corn, ice cream. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh rasio susu full cream dengan jagung manis (Zea mays saccharata) terhadap sifat fisik, nilai gizi dan organoleptik es krim. Rancangan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan faktor tunggal dan diulang sebanyak tiga kali. Perlakuan terdiri atas P1 (susu full cream 100% : jagung manis 0%), P2 (susu full cream 75% : jagung manis 25%), P3 (susu full cream 50% : jagung manis 50%), P4 (susu full cream 25% : jagung manis75%) dan P5 (susu full cream 0% : jagung manis 100%). Parameter yang diamati meliputi kadar air, lemak, β-karoten, overrun, resistensi dan organoleptik warna, aroma, tekstur dan rasa. Data hasil pengamatan diuji dengan analisis keragaman pada taraf nyata 5% dan 1% menggunakan software Co-Stat. Perlakuan yang berbeda nyata diuji lanjut menggunakan Beda Nyata Jujur (BNJ) dengan taraf nyata yang sama. Hasil penelitian menunjukkan bahwa rasio susu full cream dengan jagung manis (Zea mays saccharata) memberikan memberikan pengaruh yang sangat nyata terhadap kadar air, kadar β-karoten, pengaruh yang nyata terhadap overrun, resistensi, tekstur hedonik dan warna, aroma, tekstur serta rasa skoring, namun memberikan pengaruh yang tidak berbeda nyata terhadap warna, aroma dan rasa hedonik es krim. Rasio susu full cream 75% dan jagung manis 25% memberikan hasil yang terbaik dan dapat diterima oleh panelis. Kata kunci: susu full cream, jagung manis, es krim.
KAJIAN MUTU DAN DAYA SIMPAN KEJU MOZZARELLA PROBIOTIK DARI SUSU KERBAU Siti Nuzulan Nur; Satrijo Saloko; Djoko Kisworo
Pro Food Vol. 1 No. 1 (2015): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

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Abstract

This study aims to determine the best probiotic concentration andshelf life by adding the probiotic bacteria which were compared by using two types of probiotic bacteria in order to improve the quality and shelf life of Mozzarella cheese from buffalo milk. Fresh raw buffalo milk from Sumbawa and starte rcultures of Lactobacillus casei and Lactobacillus bulgaricus were used from Pusat Studi Pangan dan Gizi, Gadjah Mada University.The coagulants were calfmicrobialrennet (Mucor miehei) and citrit acid derived by Husbandry Laboratoriumof Mataram University. The study was designed through using complete two factorial randomized design with treatment concentration of each types of probiotics are 10% until 15% and storage time for 0, 7, and 14 days. The results of the research showed that the probiotic concentration and the storage time influence on chemical, organoleptic and microbiological quality ofMozzarella cheesein which containing L. caseiand L. bulgaricus. Based on the organoleptic quality, panelists preferred the Mozzarella cheese with poured of 10% L. bulgaricus. The pouring of probiotics with the storage time for 14 days can suppress microbes growth until safe for consumption with total microbe <2,8 x 105 CFU/ml. The pouring treatment of cultural bactery L. bulgaricus is 10 % recommended asthebest treatment that approximatethesimilar results with generallyMozzarella cheese characteristics. Keywords: Probiotic Bacteria, Mozzarella Cheese, ConsumptionSafety,Shelf Life ABSTRAK Penelitian ini bertujuan untuk mengetahui konsentrasi probiotik dan lama penyimpanan yang terbaik, dengan menggunakan dua jenis bakteri probiotikguna meningkatkan mutu dan daya simpan keju Mozzarella dari susu kerbau. Susu kerbau segar diperoleh dari Sumbawa Barat, Sedangkan kultur murni Lactobacillus casei dan Lactobacillus bulgaricus dari Pusat Studi Pangan dan Gizi, Universitas Gadjah Mada. Koagulan yang digunakan yaitu enzim rennet (Mucor miehei) dan asam sitrat yang disediakan di Laboratorium Peternakan, Universitas Mataram. Penelitian dirancang menggunakan rancangan acak lengkap dua faktorial dengan perlakuan konsentrasi adalah 10% sampai 15% dan lama penyimpanan selama 0, 7, dan 14 hari. Hasil penelitian menunjukkan bahwa konsentrasi dan lama penyimpanan memberikan pengaruh terhadap sebagian besar komponen mutu kimia, organoleptik, dan mikrobiologi keju Mozzarella yang mengandung L. casei dan L. Bulgaricus pada masing-masing perlakuan. Berdasarkan mutu organoleptik, panelis lebih menyukai keju Mozzarella dengan penambahan L.bulgaricus 10%. Dengan penyimpanan selama 14 hari dapat menekan pertumbuhan mikroba sehingga aman untuk dikonsumsi dengan total mikroba <2,8 x 105 CFU/ml. Perlakuan penambahan kultur bakteri L. bulgaricus 10% direkomendasikan sebagai perlakuan terbaik yang mendekati hasil sama dengan karakteristik keju Mozzarella umumnya. Kata Kunci: Bakteri Probiotik, Keju Mozzarella, Keamanan Konsumsi, Lama Penyimpanan.
PENGARUH PENAMBAHAN PROBIOTIK (Lactobacillus casei) DAN LAMA PENYIMPANAN TERHADAP SIFAT KIMIA KEJU MOZARELLA DARI SUSU KERBAU SUMBAWA Baiq Mahraini Yulia; M. Abbas Zaini; Djoko Kisworo
Pro Food Vol. 1 No. 1 (2015): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (249.653 KB)

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.
Co-Authors Abdul Latief Akhyar Sutaryono Aldian Maulana Aminuyati Amir Rohman Arief Sasongko Adhi B.R.D Wulandari B.R.D. Wulandari Baiq Mahraini Yulia Baiq Rani Dewi Wulandani Baiq Rani Dewi Wulandani BRD BRD. Wulandani Bulkaini (Bulkaini) Caska - Elsya Mayori Enny Yuliani Eny Yuliani Fahrullah Fahrullah Futichah . Gde Bidura HARYANTO Heri Hardiyanti I Ketut Sumadi I Ketut Wiryawan Kharisma Dayanti Putri Lalu Ahmad Zainuri Lina Permatasari M. Abbas Zaini Maskur Maskur Mastur Mastur Muhammad Haikal Fikri Rani Wulandani Satrijo Saloko Siti Nuzulan Nur Slamet Pribadi SUKIRNO Tata Terbit Saputra Wahid Yuliant Wahid Yulianto