Karakteristik Fisikokimia dan Organoleptik Susu Kambing Pasteurisasi dengan Penambahan Ekstrak Daun Pandan (Pandanus amaryllifolius)

Abstract

Susu kambing mengandung banyak nutrisi yang bermanfaat bagi tubuh, namun karena bau prengus yang kuat menjadikan susu kambing kurang diminati. Penambahan ekstrak daun pandan dapat mempengaruhi karakteristik fisikokimia dan meningkatkan kualitas sensorik susu kambing. Penelitian menggunakan rancangan acak lengkap (RAL) dengan satu faktor, yaitu konsentrasi ekstrak daun pandan yang terdiri dari 3 taraf yaitu, P0= 0% ekstrak daun pandan; P1= 4% ekstrak daun pandan; dan P2= 8% ekstrak daun pandan dengan 3 kali ulangan. Data yang diperoleh dianalisis menggunakan analysis of variance (ANOVA). Jika terdapat efek nyata, maka dilanjutkan dengan uji Tukey. Data hasil uji organoleptik akan dianalisis menggunakan Uji Kruskal-Wallis. Penambahan ekstrak daun pandan tidak berpengaruh terhadap viskositas, nilai kadar karbohidrat, preferensi kesukaan, dan tekstur. Nilai pH terendah dihasilkan pada P1 sementara kadar air, kadar abu, kadar lemak, dan kadar protein memiliki nilai tertinggi dihasilkan pada P2. Formula tersebut juga merupakan formula terbaik yang mampu memberi pengaruh terhadap karakteristik sensori berupa warna, tekstur, aroma, dan rasa pada susu.

Goat milk contains many nutrients that are beneficial to the body, but its strong odor makes it less desirable. The addition of pandan leaf extract can affect the physicochemical characteristics and improve the sensory quality of goat milk. The study used a completely randomized design (CRD) with one factor, namely the concentration of pandan leaf extract, consisting of three levels: P0 = 0% pandan leaf extract; P1 = 4% pandan leaf extract; and P2 = 8% pandan leaf extract, with three replications. The data obtained were analyzed using analysis of variance (ANOVA). If a significant effect was found, it was followed by a Tukey test. The results of the organoleptic test were analyzed using the Kruskal-Wallis test. The addition of pandan leaf extract did not affect viscosity, carbohydrate content, preference, and texture. The lowest pH value was obtained in P1, while moisture content, ash content, fat content, and protein content had the highest values in P2. This formula was also the best formula capable of influencing sensory characteristics such as color, texture, aroma, and taste in milk.