Sifat Fisikikimia dan Organoleptik Susu Pasteurisasi yang Diberi Penambahan Ekstrak Kayu Manis

Abstract

Susu memiliki sifat yang mudah rusak, sehingga perlu adanya proses seperti pasteurisasi guna meningkatkan daya tahan dan keamanan susu. Penambahan ekstrak kayu manis pada susu dapat digunakan sebagai pengawet dan pemberi flavonoid secara alami, sehingga berpotensi sebagai pangan fungsional. Penelitian ini bertujuan menganalisis karakteristik fisik, kimia, dan organoleptik dari susu pasteurisasi dengan penambahan ekstrak kayu manis. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL), dengan total 4 taraf pada susu pasteurisasi kayu manis P0 = 0% P1 = 4% P2 = 6% P3 = 8%. Setiap perlakuan dilakukan sebanyak 3 kali ulangan. Data yang diperoleh dianalisis menggunakan one-way analysis of variance (ANOVA). Hasil penelitian susu kayu manis mengalami penurunan pada berat jenis, kadar protein, kadar laktosa, dan BKTL susu, serta relatif stabil pada nilai pH dan kadar lemak. Semakin tinggi konsentrasi kayu manis yang diberikan meningkatkan intensitas warna, aroma, rasa, dan kekentalan susu. Susu dengan konsentrasi 4% dan 6% masih relatif diterima oleh konsumen.

Milk is highly perishable, so processes such as pasteurization are necessary to improve its shelf life and safety. Adding cinnamon extract to milk can serve as a natural preservative and source of flavonoids, giving it potential as a functional food. This study aims to analyze the physical, chemical, and organoleptic characteristics of pasteurized milk with added cinnamon extract. The experimental design used in this study was a completely randomized design (CRD), with a total of 4 treatment levels for cinnamon-enriched pasteurized milk: P0 = 0%, P1 = 4%, P2 = 6%, and P3 = 8%. Each treatment was replicated three times. The data obtained were analyzed using one-way analysis of variance (ANOVA). Based on the results, cinnamon infused milk showed a decrease in specific gravity, protein content, lactose content, and total bacterial count, while pH and fat content remained relatively stable. Higher concentrations of cinnamon increased the intensity of the milk’s color, aroma, flavor, and viscosity. Milk with concentrations of 4% and 6% was still relatively well-received by consumers.