EFEK PENAMBAHAN JUS MANGGA DAN CARBOXYMETHYL CELLULOSE PADA MINUMAN FERMENTASI BERBASIS WHEY KEJU SUSU KAMBING - (Effect of Mango Juice and Carboxymethyl Cellulose on Fermented Beverage from Goat Milk Whey Cheese)
Abstract
Fermented beverage can be made from whey goat cheese base ingredients with Lactobacillus casei as inoculum. This product weakness is the aroma and viscosity that consumers have not liked. The addition of mango juice and carboxymethyl cellulose (CMC) is expected to improve product quality. This study aimed to explore the effect of mango juice and CMC concentrations on product quality. This research used complete randomized design with 2 factors. The analysis included physical, chemical, microbiological and sensory analysis of hedonic test. The results showed that mango juice concentrations significantly affected color and attributes of color, taste, and viscosity while CMC concentrations significantly influenced viscosity, color, and sensory attributes of color, aroma, taste, and viscosity acceptability. Mango juice and CMC concentration did not effect on pH, lactic acid, total soluble solids, protein, L. casei, taste and overall sensory attributes. The average sensory value of panelists indicated a slightly dislike to this product.
Keywords: fermented drink, goat milk, mango juice, whey cheese
ABSTRAK
Minuman fermentasi dapat dibuat dari bahan dasar whey keju susu kambing dengan inokulum Lactobacillus casei. Kelemahan minuman fermentasi ini adalah aroma dan kekentalan yang belum disukai konsumen. Penambahan jus mangga dan carboxymethyl cellulose (CMC) diharapkan dapat meningkatkan mutu produk. Penelitian ini dilakukan untuk mengetahui efek perbedaan konsentrasi jus mangga (5%, 10% dan 15%) dan konsentrasi CMC (0,3%; 0,5%; 0,7%) terhadap mutu produk. Rancangan penelitian menggunakan rancangan acak lengkap dengan 2 faktor. Analisis yang dilakukan meliputi analisis fisik (warna dan kekentalan), analisis kimia (pH, asam laktat, total padatan terlarut dan protein), analisis mikrobiologi (total L. casei) dan analisis sensorik uji hedonik (atribut warna, aroma, rasa, kekentalan dan penerimaan keseluruhan). Hasil menunjukkan bahwa konsentrasi jus mangga berpengaruh nyata terhadap warna dan atribut penerimaan warna, rasa dan kekentalan produk. Konsentrasi CMC berpengaruh nyata terhadap viskositas, warna dan atribut sensorik warna, aroma, rasa dan penerimaan kekentalan. Konsentrasi jus mangga dan konsentrasi CMC tidak berpengaruh terhadap nilai pH, asam laktat, total padatan terlarut, protein, jumlah L. casei dan atribut sensorik rasa dan keseluruhan. Rata-rata nilai kesukaan panelis menunjukkan agak tidak suka dengan minuman fermentasi berbasis whey keju susu kambing, sehingga masih perlu penelitian lebih lanjut untuk mendapatkan produk yang disukai.
Kata kunci: jus mangga, minuman fermentasi, susu kambing, whey keju
Keywords
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DOI: http://dx.doi.org/10.36974/jbi.v9i1.3803
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