Karakteristik Fisikokimia dan Organoleptik Keju Mozarella dengan Penggunaan Kombinasi Susu Sapi dan Susu Kambing

Abstract

Keju mozarella merupakan produk olahan susu yang karakteristik fisikokimia dan organoleptiknya dipengaruhi oleh jenis dan komposisi susu sebagai bahan baku. Penelitian ini bertujuan menganalisis pengaruh kombinasi susu sapi dan susu kambing terhadap karakteristik fisikokimia dan organoleptik keju mozarella. Penelitian menggunakan Rancangan Acak Kelompok (RAK) satu faktor dengan lima perlakuan, yaitu P0 (100 % susu sapi); P1 (75 % susu sapi : 25 % susu kambing); P2 (50 % susu sapi : 50 % susu kambing); P3 (25 % susu sapi : 75 % susu kambing), dan P4 (100 % susu kambing) masing-masing dengan tiga ulangan. Data fisikokimia dianalisis menggunakan analisis ragam (ANOVA) dan uji Tukey, sedangkan data organoleptik dianalisis menggunakan uji Kruskal-Wallis dan uji Mann-Whitney. Hasil penelitian menunjukkan bahwa kombinasi susu sapi dan susu kambing memberikan pengaruh terhadap karakteristik fisikokimia dan organoleptik keju mozarella. Perlakuan berpengaruh nyata (P < 0,05) terhadap rendemen, gumminess, kadar lemak, serta beberapa atribut organoleptik, dan berpengaruh sangat nyata (P < 0,01) terhadap chewiness, kadar air, kadar protein, dan atribut warna.

Mozzarella cheese is a dairy product whose physicochemical and organoleptic characteristics are influenced by the type and composition of the milk used as the raw material. This study aimed to analyze the effect of combining cow's milk and goat's milk on the physicochemical and organoleptic characteristics of mozzarella cheese. A Randomized Block Design (RBD) with a single factor and five treatments was employed: P0 (100 % cow's milk); P1 (75 % cow's milk : 25 % goat's milk); P2 (50 % cow's milk : 50 % goat's milk); P3 (25 % cow's milk : 75 % goat's milk), and P4 (100 % goat's milk) each with three replications. Physicochemical data were analyzed using Analysis of Variance (ANOVA) and the Tukey test, while organoleptic data were analyzed using the Kruskal-Wallis and Mann-Whitney tests. The results indicated that the combination of cow's milk and goat's milk influenced the physicochemical and organoleptic characteristics of the mozzarella cheese. The treatments had a significant effect (P < 0.05) on yield, gumminess, fat content, and several organoleptic attributes, and a highly significant effect (P < 0.01) on chewiness, moisture content, protein content, and color attributes.