Sifat Fisikokimia dan Organoleptik Susu Steril dengan Penambahan Ekstrak Kayu Secang (Caesalpinia sappan L.)

Abstract

Penambahan bahan alami, seperti kayu secang menjadi alternatif untuk meningkatkan nilai fungsional susu. Penambahan kayu secang pada susu dapat digunakan sebagai pewarna alami dan memperpanjang umur simpan karena mengandung senyawa fenolik dan flavonoid. Penelitian ini bertujuan menganalisis karakteristik penambahan ekstrak kayu secang terhadap susu steril dengan konsentrasi berbeda, sehingga didapatkan sifat fisik, kimia, dan organoleptik (warna, aroma, rasa, dan tekstur). Penelitian ini menggunakan metode rancangan acak lengkap (RAL), dengan total 4 taraf perlakuan penambahan kayu secang P0 = 0%, P1 = 2%, P3 = 4%, P4 = 6%, dan setiap perlakuan dilakukan 3 ulangan. Data dianalisis menggunakan one-way analysis of variance (ANOVA). Berdasarkan hasil penelitian menunjukan bahwa penambahan kayu secang dapat meningkatkan nilai pH, serta penurunan terhadap nilai bahan kering tanpa lemak, berat jenis, protein, dan laktosa. Perlakuan 4% ekstrak kayu secang menghasilkan kualitas fisikokimia yang stabil dan lebih disukai secara organoleptik. Semakin tinggi konsentrasi yang ditambahkan meningkatkan intensitas warna, aroma, dan rasa serta menurunkan intensitas tekstur

The addition of natural ingredients, such as sappan wood (Caesalpinia sappan L.), serves as an alternative to enhance the functional value of milk. Incorporating sappan wood into milk can be used as a natural colorant and to extend shelf life due to its phenolic and flavonoid compounds. This study aimed to analyze the characteristics of sterilized milk with added sappan wood extract at different concentrations, focusing on physical, chemical, and organoleptic properties (color, aroma, taste, and texture). A completely randomized design (CRD) was used, consisting of four treatment levels of sappan wood extract: P0 = 0%, P1 = 2%, P2 = 4%, and P3 = 6%, each replicated three times. Data were analyzed using one-way analysis of variance (ANOVA). The results showed that the addition of sappan wood extract increased pH values and decreased total solids-not-fat, specific gravity, protein, and lactose content. The 4% treatment yielded stable physicochemical quality and was most preferred in terms of organoleptic attributes. Higher concentrations of the extract enhanced the intensity of color, aroma, and taste, while reducing texture intensity