Perbaikan Stabilitas Mutu Keju Cheddar Olahan Blok Melalui Kombinasi Garam Pengemulsi di PT XYZ
Date
2024Author
Fitriyyah, Anas
Budi, Faleh Setia
Priliacita, Grisselda
Metadata
Show full item recordAbstract
Keju cheddar olahan blok adalah salah satu produk pengembangan keju
natural dengan tambahan bahan lain. Emulsi oil in water pada keju olahan dapat
mengalami destabilisasi. Fraksi olein keluar dari matriks kasein keju sehingga
permukaan keju menjadi greasy dan oily. Dibutuhkan kombinasi garam pengemulsi
yang tepat untuk meminimalisir oiling off. Tujuan penelitian ini ialah menentukan
jenis dan jumlah garam pengemulsi serta mengamati pengaruh reformulasi terhadap
fisikokimia keju. Variabel bebas penelitian ini ialah jumlah disodium phosphate
(DSP), sodium hexametaphosphate (SHMP), dan trisodium citrate (TSC) dengan
variabel terikat meliputi kadar air, lemak, protein, garam, pH, kekerasan, dan oil
separation index. Optimalisasi formula dilakukan menggunakan response surface
methodology (RSM) dengan Design Expert 13 dan analisis data melalui ANOVA.
Hasil penelitian menunjukkan bahwa penggunaan garam pengemulsi tunggal
menghasilkan produk keju dengan oil separation index tertinggi hingga terendah
secara berturut-turut ialah DSP (3,3495%), SHMP (1,3171%), dan TSC
(0,56245%). Berdasarkan verifikasi, formula optimum 2 dengan kombinasi DSP
(12,3014 g), SHMP (4,3706 g), dan TSC (13,328 g) serta nilai desirability 0,204
berhasil meminimalisir oiling off dari 1,7838% menjadi 0,785446%. Oil separation
index dikaitkan dengan kemampuan garam pengemulsi dalam mengkelat kalsium.
Formula optimum ini memiliki kadar air 44,7483%, lemak 23,7%, protein 4,002%,
garam 1,8472%, pH 5,70, dan kekerasan 627,998 N. Block processed cheddar cheese is a product of developing natural cheese
with the addition of other ingredients. Oil in water emulsions in processed cheese
can experience destabilization. The olein fraction comes out of the cheese casein
matrix so that the surface of the cheese becomes greasy and oily. The right
combination of emulsifying salts is needed to minimize oiling off. The aim of this
research is to determine the type and amount of emulsifying salt and observe the
effect of reformulation on the physicochemistry of cheese. The independent
variables of this research are the amount of disodium phosphate (DSP), sodium
hexametaphosphate (SHMP), and trisodium citrate (TSC) with the dependent
variables including water content, fat, protein, salt, pH, hardness, and oil
separation index. Formula optimization was carried out using response surface
methodology (RSM) with Design Expert 13 and data analysis via ANOVA. The
results of the research show that the use of a single emulsifying salt produces cheese
products with the highest to lowest oil separation index respectively, namely DSP
(3,3495%), SHMP (1,3171%), and TSC (0,56245%). Based on verification,
optimum formula 2 with a combination of DSP (12,3014 g), SHMP (4,3706 g), and
TSC (13,328 g) and a desirability value of 0,204 succeeded in minimizing oiling off
from 1,7838% to 0,785446%. Oil separation index is associated with the ability of
emulsifying salts to chelate calcium. This optimum formula has a water content of
44,7483%, fat 23,7%, protein 4,002%, salt 1,8472%, pH 5,70, and hardness
627,998 N.