Tinjauan Sistematis: Pengaruh Garam-Garam Pengemulsi Terhadap Mutu Processed Cheese dan Processed Cheese Spread

Abstract

Pengembangan processed cheese dilatarbelakangi oleh kebutuhan mendapatkan produk keju yang stabil pada suhu ruang dan dapat disimpan untuk waktu yang lama tanpa perubahan kualitas. Bahan-bahan yang umumnya digunakan dalam processed cheese dan processed cheese spread adalah natural cheese, air, garam pengemulsi dan bahan pilihan tertentu sesuai jenis produk. Penelitian mengenai pengaruh garam pengemulsi terhadap mutu processed cheese dan processed cheese spread masih bervariasi, sehingga perlu dilakukan tinjauan sistematis. Penelitian ini menggunakan metode telaah pustaka. Sumber pustaka kemudian diseleksi berdasarkan kriteria. Setelah melalui proses identifikasi, penyaringan dan uji kelayakan, diperoleh 12 artikel sebagai data sekunder. Hasil tinjauan menunjukkan, garam pengemulsi berpengaruh terhadap mutu processed cheese dan processed cheese spread. Garam pengemulsi bertindak sebagai penstabil yang berkontribusi dalam pengolahan processed cheese dan processed cheese spread yang lembut, homogen dan stabil secara fisik-kimia. Perubahan tersebut mencakup pergeseran dan stabilisasi pH, penyerapan kalsium dan demineralisasi kasein, hidrasi kasein, emulsifikasi lemak bebas serta perbaikan struktur. Berdasarkan keefektifan garam pengemulsi dalam melakukan berbagai perubahan fisik-kimia seperti penyerapan kalsium, penyesuaian dan stabilisasi pH, hidrasi dan dispersi kasein, kemampuan emulsifikasi, stabilitas, efek bakteriostatik dan pengaruh terhadap rasa, polyphosphate dinilai memiliki potensi terbaik. Kemampuan polyphosphate dinilai akan lebih efektif pada produk processed cheese dan processed cheese spread jika digunakan bersama dengan orthophosphate. Kata Kunci: garam pengemulsi, keju olahan, keju olahan oles, tinjauan sistematis

The development of processed cheese was motivated by the need to develop cheese-like products that were stable at ambient temperatures and could be stored for a long time without a change in quality. The ingredients generally used in processed cheese and processed cheese spread are natural cheese, water, emulsifying salts and optional ingredients that determined by the product type. Research on emulsifying salts to enhance the quality of processed cheese and processed cheese spread are still varied, so a systematic review is needed. This study uses systematic literature review method. Literature sources are the selected based on criterias. After going through identification, screening and eligibility test, 12 articles were obtained as secondary data. The results showed that emulsifying salts affects the quality of processed cheese and processed cheese spread. Emulsifying salts acts as a stabilizer which contribute to the formation of a smooth, homogeneous and physco-chemically stable processed cheese and processed cheese spread during processing. These changes include upward adjustment and buffering of the pH, calcium sequestration and casein demineralization, casein hydration, emulsification of free fat and structure formation. Based on the effectiveness of emulsifying salts in promoting various physic-chemical changes such as calcium sequestration, adjument and buffering of pH, hydration and dispersion of casein, ability to promote emulsification, stability, bacteriostatic effects and flavor effects, polyphosphates is considered to have the highest potential, this generally requires that polyphosphates are used in conjuction with orthophosphates for this influence to be manifested. Key Words: emulsifying salt, systematic review, processed cheese, processed cheese spread