Karakteristik Fisik dan Sensoris Keju Tomme Probiotik dengan Variasi Perbandingan Kultur Probiotik Lokal

Abstract

Abstract

Tomme cheese is a type of ripened cheese with a semi-hard texture and is covered by mold and has the characteristics of a yellowish cheese rind, a dense structure with an elastic texture, an earthy aroma and a predominantly salty taste. Tomme cheese is suitable as a probiotic food because it can maintain sufficient probiotic cell viability. The types of local probiotic cultures that can be used are Lactiplantibacillus plantarum subs. plantarum Dad-13 and pH-lowering bacteria, namely Streptococcus thermophilus Dad-11. The purpose of this study was to determine the effect of the ratio of Lactiplantibacillus plantarum subs. plantarum Dad-13 and S. thermophilus Dad-11 on the physical and sensory characteristics of probiotic tomme cheese and to determine the ratio that produces the best physical and sensory characteristics. This study used a Randomized Block Design (RBD) with a treatment comparison of Lactiplantibacillus plantarum subs. plantarum Dad-13 and S. thermophilus Dad-11 cultures. plantarum Dad-13 and S. thermophilus Dad-11 with 3 levels, namely 1:1, 1:2, and 1:3. The treatment was then repeated 3 times, so that 9 experimental units were obtained. The data obtained were analyzed using Kruskal Wallis and continued with the Dunn test (with Bonferroni correction) in the SPSS application. The results showed that the comparison of local starter cultures affected the yield, hardness value, color intensity, and sensory characteristics of tomme cheese. Probiotic tomme cheese with a starter culture ratio of 1:3 had the best physical and sensory characteristics with a yield value of 10.63%, a hardness value of 33.89 N, color intensity L* 71.67, a* value of 0.97, b* value of 23.5 which indicated a yellowish cream color with the name butterscotch, with sensory characteristics of color that was very liked, aroma, texture, and taste that was liked with a very hard texture and a very salty taste and overall acceptance was liked.

Keywords: tomme cheese, probiotic, Streptococcus thermophilus Dad-11, and Lactiplantbacillus plantarum subs. plantarum Dad-13

Abstrak

Keju tomme merupakan jenis keju peram dengan tekstur semi-keras dan diselimuti oleh jamur dan memiliki karakteristik kulit keju berwarna kekuningan, struktur padat dengan tekstur elastis, aroma earthy dan didominasi oleh rasa asin. Keju tomme cocok dijadikan sebagai pangan probiotik karena dapat menjaga viabilitas sel probiotik yang cukup. Jenis kultur probiotik lokal yang dapat digunakan adalah Lactiplantibacillus plantarum subs. plantarum Dad-13 dan bakteri penurun pH yaitu Streptococcus thermophilus Dad-11. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh perbandingan Lactiplantibacillus plantarum subs. plantarum Dad-13 dan S. thermophilus Dad-11 terhadap karakteristik fisik dan sensoris keju tomme probiotik serta untuk mengetahui perbandingan yang menghasilkan karakteristik fisik dan sensoris terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan perlakuan perbandingan kultur Lactiplantibacillus plantarum subs. plantarum Dad-13 dan S. thermophilus Dad-11 dengan 3 taraf yaitu 1:1, 1:2, dan 1:3. Perlakuan kemudian diulang sebanyak 3 kali, sehingga diperoleh 9 satuan percobaan. Data yang diperoleh dianalisis dengan Kruskal Wallis dan dilanjutkan dengan uji Dunn (dengan koreksi Bonferroni) pada aplikasi SPSS. Hasil penelitian menunjukkan perbandingan kultur starter lokal berpengaruh terhadap rendemen, nilai kekerasan, intensitas warna, dan karakteristik sensoris keju tomme. Keju tomme probiotik dengan perbandingan kultur starter 1:3 memiliki karakteristik fisik dan sensoris terbaik dengan nilai rendemen 10,63%, nilai kekerasan 33,89 N, intensitas warna L* 71,67, nilai a* 0,97, nilai b* 23,5 yang menunjukkan warna krem kekuningan dengan nama butterscotch, dengan karakteristik sensoris warna sangat disukai, aroma, tekstur, dan rasa disukai dengan tekstur sangat keras dan rasa sangat asin serta penerimaan keseluruhan disukai.

Kata Kunci: keju tomme, probiotik, Streptococcus thermophilus Dad-11, dan Lactiplantbacillus plantarum subs. plantarum Dad-13