Karakteristik Fisikokimia dan Organoleptik Susu Pasteurisasi dengan Penambahan Bubuk Serai (Cymbopogon citrartus)

Abstract

Penambahan bahan fungsional terus dilakukan sehingga membuat keunggulan produk susu terus meningkat. Penelitian ini bertujuan menganalisis karakteristik fisikokimia dan organoleptik susu pasteurisasi yang diberi penambahan bubuk serai. Bubuk serai ditambahkan pada susu pada saat proses pasteurisasi dengan konsentrasi 0%, 1,5%, 2%, dan 2,5%. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap dengan tiga kali pengulangan. Data dianalisis dengan analisis ragam. Hasil penelitian menunjukkan bahwa penambahan serai meningkatkan total asam tertitrasi dan berat jenis, serta penurunan pada nilai pH. Penambahan bubuk serai pada susu pasteurisasi menurunkan kesukaan panelis terhadap atribut warna dan rasa. Semakin besar konsentrasi bubuk serai yang ditambahkan meningkatkan intensitas aroma dan rasa serai, serta menurunkan intensitas warna, aroma, dan rasa susu. Berdasarkan skala kesukaan terhadap kekentalan, warna, aroma dan rasa, susu pasteurisasi yang ditambah serai hingga 2,5% masih direspon panelis pada kisaran agak suka hingga suka yang tidak berbeda dengan kontrol.

The addition of functional ingredients continues to be carried out so that the superiority of dairy products continues to increase. This study aimed to analyze the physicochemical and organoleptic characteristics of pasteurized milk given the addition of lemongrass powder. Lemongrass powder is added to milk during the pasteurization process with concentrations of 0%; 1,5%; 2,0%; and 2,5%. The design used in this study was a completely randomized design with three repetitions. The data was analyzed by variety analysis. The results showed that the addition of lemongrass increased the total titrated acid and density, as well as a decrease in the pH value. The addition of lemongrass powder into pasteurized milk decreased panelists preference for color and taste attributes. The higher concentration of lemongrass powder added increased the aroma and taste intensity of lemongrass, as well as decreased the intensity of color, aroma, and taste of milk. Based on the scale of preferance for viscosity, color, aroma and taste, pasteurized milk added lemongrass up to 2,5% was still responded by panelists in the range of rather like to like that was not different from control.