KARAKTERISTIK FISIKOKIMIA KEJU MOZZARELLA DENGAN KOAGULAN RENNET DAN EKSTRAK JAHE MERAH (Zingiber officinale var. rubrum)

Abstract

Keju mozzarella memerlukan koagulan untuk menggumpalkan protein susu, yang umumnya menggunakan rennet dari abomasum anak sapi. Namun, ketersediaan rennet terbatas serta menimbulkan isu keberlanjutan dan kesejahteraan hewan. Penelitian ini bertujuan mengevaluasi potensi enzim zingibain dari jahe merah sebagai alternatif koagulan pada pembuatan keju mozzarella. Perlakuan yang digunakan adalah rennet dan ekstrak jahe merah. Parameter yang diamati meliputi karakteristik fisik (springiness, gumminess, chewiness, dan cohesiveness) serta karakteristik kimia (pH, aktivitas air, kadar air, kadar lemak, dan kadar protein). Hasil penelitian menunjukkan bahwa penggunaan ekstrak jahe merah menghasilkan, kadar lemak, dan kadar protein lebih rendah, serta kadar air lebih tinggi dibandingkan rennet. Namun, nilai karakteristik fisik tidak berbeda nyata. Hasil ini menunjukkan bahwa ekstrak jahe merah berpotensi sebagai koagulan alternatif yang mendukung pemanfaatan sumber daya lokal dan keberlanjutan industri keju.

Mozzarella cheese requires a coagulant to coagulate milk proteins, which is commonly obtained from calf abomasum rennet. However, the availability of animal rennet is limited and raises concerns regarding sustainability and animal welfare. This study aimed to evaluate the potential of red ginger (Zingiber officinale var. rubrum) extract as an alternative coagulant in mozzarella cheese production. The treatments consisted of animal rennet and red ginger extract. The observed parameters included physical characteristics (springiness, gumminess, chewiness, and cohesiveness) and chemical characteristics (pH, water activity, moisture content, fat content, and protein content). The results showed that mozzarella cheese produced using red ginger extract had lower fat and protein contents and higher moisture content than cheese produced using animal rennet. However, no significant differences were observed in the physical characteristics. These findings indicate that red ginger extract has the potential to serve as an alternative coagulant, supporting the utilization of local resources and promoting the sustainability of the cheese industry.