Karakteristik Fisikokimia dan Organoleptik Susu Sapi Bubuk Rekonstitusi dengan Penambahan Ekstrak Daun Mint (Mentha piperita L.)

Abstract

Susu merupakan bahan pangan bergizi tinggi dan penambahan daun mint dapat memberikan nilai gizi fungsional serta memperkaya pengalaman sensoris konsumen. Penelitian ini bertujuan menganalisis karakteristik fisikokimia dan organoleptik susu sapi bubuk rekonstitusi dengan penambahan ekstrak daun mint (Mentha piperita L.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan penambahan ekstrak daun mint pada konsentrasi 0%, 2%, dan 4%. Data hasil penelitian dianalisis menggunakan metode One-Way Analysis of Variance (ANOVA). Hasil penelitian menunjukkan bahwa penambahan ekstrak daun mint menunjukkan hasil yang berbeda nyata (P<0,05) terhadap sifat fisikokimia khususnya nilai pH, kadar laktosa, dan kadar lemak. Sementara itu, parameter lainnya seperti kadar air, rendemen, dan kadar protein tidak menunjukkan perbedaan yang signifikan. Hasil uji hedonik menunjukkan bahwa penambahan ekstrak daun mint memengaruhi parameter warna dan aroma, sedangkan pada uji mutu hedonik susu memengaruhi semua parameter warna, aroma, dan rasa.

Milk is a highly nutritious food, and the addition of mint leaves can provide functional nutritional value and enhance the sensory experience for consumers. This study aims to analyze the physicochemical and organoleptic characteristics of reconstituted powdered cow’s milk with the addition of mint leaf extract (Mentha piperita L.). This study was conducted using a Completely Randomized Design (CRD), with treatments involving the addition of mint leaf extract at concentrations of 0%, 2%, and 4%. The research results showed that the addition of mint leaf extract had a significant effect (P<0,05) on the physicochemical properties, particularly pH value, lactose content, and fat content. In contrast, other parameters, including moisture content, yield, and protein content, were not significantly affected by the addition of mint leaf extract. The hedonic test results indicated that the addition of mint leaf extract affected the color and aroma parameters, while the hedonic quality test of the milk powder showed effects on all parameters: color, aroma, and taste.