PENGARUH PEMBUATAN KEJU DENGAN PENAMBAHAN AIR SARI DAUN PANDAN TERHADAP pH DAN ORGANOLEPTIK - Rudi Firmansayah; Fridarti Fridarti; Devi Dianti; Halimatuddini Halimatuddini (Jurnal Peternakan Tamansiswa, 2026)
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan campuran daun pandan terhadap pH dan organoleptik pada keju. Penelitian ini dilaksanakan di laboratotium Fakultas Pertanian Universitas Tamansiswa Padang. Penelitian ini menggunkan metode eksperimen dengan rancangan acak lengkap (RAL) yang terdiri dari 5 perlakuan dan 4 ulangan yaitu : Perlakuan air sari daun pandan 0 ml, campuran daun pandan 25 ml, campuran daun pandan 30 ml, campuran daun pandan 35 ml, campuran daun pandan 40 ml. Dan dilanjutkan dengan uji DMRT. Hasil penelitian menunjukkan bahwa penambahan sari daun pandan dalam pembuatan keju meningkatkan rata-rata pH berkisar antara 3,47-5,39. Organoleptik rata-rata Aroma berkisar antara 1,22-2,19, rata-rata warna 1,22-2,31, rata-rata rasa 1,22-2,31, rata-rata tekstur 1,22-2,21, rata-rata kesukaan 1,83-2,31. Hasil terbaik penelitian adalah pH 5,39 pada perlakuan daun pandan 30 ml. Aroma 2,19 pada perlakuan daun pandan 40 ml, warna 2,31 pada perlakuan 40 ml, rasa 2,31 pada perlakuan 40 ml, tekstur 2,21 pada perlakuan 40 ml dan kesukaan 2,31 pada perlakuan 40 ml daun pandan. Hasil analisis ragam menunjukkan bahwa penambahan air sari daun pandan berbeda tidak nyata terhadap pH tetapi berbeda sangat nyata terhadap uji organoleptik (aroma, warna, rasa, tekstur dan kesukaan). This study aims to determine the effect of adding a mixture of pandan leaves on pH and organoleptic properties of cheese. This study was conducted in the laboratory of the Faculty of Agriculture, Tamansiswa University, Padang. This study used an experimental method with a completely randomized design (CRD) consisting of 5 treatments and 4 replications, namely: Treatment of 0 ml pandan leaf juice, 25 ml pandan leaf mixture, 30 ml pandan leaf mixture, 35 ml pandan leaf mixture, 40 ml pandan leaf mixture. And continued with the DMRT test.The results showed that the addition of pandan leaf extract in cheese making increased the average pH ranging from 3.47-5.39. The average organoleptic Aroma ranged from 1.22-2.19, the average color 1.22-2.31, the average taste 1.22-2.31, the average texture 1.22-2.21, the average preference 1.83-2.31. The best result of the study was pH 5.39 in the treatment of 30 ml pandan leaves. Aroma 2.19 in the treatment of 40 ml pandan leaves, color 2.31 in the treatment of 40 ml, taste 2.31 in the treatment of 40 ml, texture 2.21 in the treatment of 40 ml and preference 2.31 in the treatment of 40 ml pandan leaves.The results of the analysis of variance showed that the addition of pandan leaf juice did not significantly differ in pH but significantly differed in organoleptic tests (aroma, color, taste, texture and preference).