S KIM 1106291 Table of content
DAFTAR ISI
PERNYATAAN ...................................................................................................i
ABSTRAK ...........................................................................................................ii
ABSTRACT ........................................................................................................iii
KATA PENGANTAR .......................................................................................iv
UCAPAN TERIMA KASIH ..............................................................................v
DAFTAR ISI .......................................................................................................vi
DAFTAR TABEL ..............................................................................................ix
DAFTAR GAMBAR ..........................................................................................x
DAFTAR LAMPIRAN .....................................................................................xi
BAB I PENDAHULUAN ................................................................................... 1
1.1 Latar Belakang ........................................................................................... 1
1.2 Rumusan Masalah ...................................................................................... 4
1.3 Pembatasan Masalah .................................................................................. 4
1.4 Tujuan Penelitian ....................................................................................... 5
1.5 Manfaat Penelitian ..................................................................................... 5
1.6 Struktur Organisasi Skripsi ........................................................................ 5
BAB II TINJAUAN PUSTAKA .........................................................................7
2.1 Pengertian dan Komposisi Penyusun Susu Kambing ................................ 7
2.2 Komponen Kimia Susu Kambing .............................................................. 8
2.2.1
Lemak Susu .................................................................................. 8
2.2.2
Protein Susu ..................................................................................8
2.2.3
Denaturasi dan Koagulasi pada Protein Susu ...............................9
2.2.4
Laktosa Susu ................................................................................10
2.3 Manfaat Susu Kambing .............................................................................11
2.4 Jenis-jenis Keju .........................................................................................11
2.5 Pengertian dan Manfaat Keju ....................................................................12
2.6 Proses Pembuatan Keju .............................................................................14
2.7 Pematangan Keju ......................................................................................16
2.8 Enzim Papain ............................................................................................17
2.9 Bakteri Asam Laktat sebagai Bakteri Starter .......................................... 18
Imelia Rahmatiniangsih, 2015
PENGARUH WAKTU PEMATANGAN TERHADAP KANDUNGAN GIZI DAN SIFAT SENSORI KEJU
COTTAGE BERBASIS SUSU KAMBING
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
vi
2.9.1
Bakteri Leuconostoc mesenteroides ........................................... 20
2.9.2
Bakteri Streptococcus thermophilus............................................ 20
2.9.3
Bakteri Lactococcus lactis.......................................................... 21
2.10 Metode Analisis Keju Cottage berbasis Susu Kambing ....................... 22
2.10.1 Analisis Kadar Protein menggunakan Metode Kjeldahl .............22
2.10.2 Analisis Kadar Lemak menggunakan Metode Soxhlet .............. 23
2.10.3 Analisis Kadar Air menggunakan Metode Gravimetri ............... 24
2.11 Analisis Sensori .................................................................................... 24
BAB III METODE PENELITIAN ..................................................................26
3.1 Waktu dan Lokasi Penelitian ................................................................... 26
3.2 Alat dan Bahan ........................................................................................ 26
3.2.1
Alat ............................................................................................. 26
3.2.2
Bahan .......................................................................................... 26
3.3 Tahapan Penelitian ................................................................................... 27
3.4 Bagan Alir Penelitian ............................................................................... 27
3.5 Prosedur Penelitian .................................................................................. 29
3.5.1
Preparasi Bakteri Starter (Streptococcus thermophilus, Lactococus
lactis, dan Leuconostoc mesenteroides) ..................................... 29
3.5.2
Pembuatan Keju Cottage Berbasis Susu Kambing ......................30
3.5.3
Analisis Nilai Gizi Keju Cottage ................................................ 31
3.5.3.1 Analisis Kadar Protein menggunakan Metode Kjeldahl.......31
3.5.3.2 Analisis Kadar Lemak menggunakan Metode Soxhlet.........32
3.5.3.3 Analisis Kadar Air menggunakan Metode Gravimetri .........33
3.5.4
Analisis Sensori Keju Cottage ....................................................33
BAB IV HASIL PENELITIAN DAN PEMBAHASAN .................................34
4.1 Pembuatan Keju Cottage ........................................................................ 34
4.1.1
Preparasi Starter (Streptococcus thermophilus, Lactococus lactis,
dan Leuconostoc mesenteroides) .................................................34
4.1.2
Pembuatan Keju Cottage ............................................................ 35
4.2 Analisis Gizi Susu dan Keju Cottage .......................................................39
4.2.1
Analisis Gizi Susu Kambing .......................................................40
4.2.2
Analisis Kadar Lemak dari Keju Cottage .................................. 40
Imelia Rahmatiniangsih, 2015
PENGARUH WAKTU PEMATANGAN TERHADAP KANDUNGAN GIZI DAN SIFAT SENSORI KEJU
COTTAGE BERBASIS SUSU KAMBING
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
vii
4.2.3
Analisis Kadar Protein dari Keju Cottage ................................. 40
4.2.4
Analisis Kadar Air dari Keju Cottage ....................................... 42
4.3 Hasil Analisis Sensori Keju Cottage .....................................................42
4.3.1
Atribut Warna ..........................................................................43
4.3.2
Atribut Aroma ..........................................................................43
4.3.3
Atribut Tekstur .........................................................................44
BAB V KESIMPULAN DAN SARAN ........................................................... 46
5.1 Kesimpulan ............................................................................................ 46
5.2 Saran ..................................................................................................... 46
DAFTAR PUSTAKA ....................................................................................... 47
LAMPIRAN ...................................................................................................... 53
Imelia Rahmatiniangsih, 2015
PENGARUH WAKTU PEMATANGAN TERHADAP KANDUNGAN GIZI DAN SIFAT SENSORI KEJU
COTTAGE BERBASIS SUSU KAMBING
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
viii
DAFTAR TABEL
Halaman
Tabel 2.1 Perbandingan komposisi susu sapi dan susu kambing
per 100 gram ................................................................................. 7
Tabel 2.2 Klasifikasi keju berdasarkan kadar air ......................................... 12
Tabel 2.3 Katalog IDF untuk pengelompokkan keju ................................... 12
Tabel 2.4 Spesifikasi keju cottage menurut USDA ..................................... 13
Tabel 4.1 Data nilai pH terhadap waktu inkubasi ........................................ 36
Tabel 4.2 Komposisi gizi susu kambing menurut SNI
dan hasil penelitian ...................................................................... 39
Tabel 4.3 Kadar lemak keju cottage .............................................................40
Tabel 4.4 Kadar protein keju cottage .......................................................... 41
Tabel 4.5 Kadar air keju cottage .................................................................. 42
Tabel 4.6 Hasil uji Kruskal Wallis pada uji hedonik mengenai warna, aroma,
tekstur terhadap tingkat hedonik panelis ................................... 45
Imelia Rahmatiniangsih, 2015
PENGARUH WAKTU PEMATANGAN TERHADAP KANDUNGAN GIZI DAN SIFAT SENSORI KEJU
COTTAGE BERBASIS SUSU KAMBING
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
ix
DAFTAR GAMBAR
Halaman
Gambar 2.1 Struktur misel kasein pada model submisel ............................ 9
Gambar 2.2 Struktur laktosa ....................................................................... 10
Gambar 2.3 Pemutusan ikatan peptida pada κ-kasein oleh enzim .............. 15
Gambar 2.4 Bagian fragmentasi dari κ-kasein ........................................... 15
Gambar 2.5 Ion kalsium sebagai jembatan penghubung ikatan peptida..... 16
Gambar 2.6 Fermentasi laktosa oleh bakteri asam laktat ............................ 19
Gambar 2.7 Morfologi bakteri Leuconostoc mesenteroides ....................... 20
Gambar 2.8 Morfologi bakteri Streptococcus thermophilus ....................... 21
Gambar 2.9 Morfologi bakteri Lactococcus lactis ...................................... 21
Gambar 3.1 Bagan alir penelitian ............................................................... 28
Gambar 4.1 Perubahan warna dan kekeruhan pada media
pantothenate broth ................................................................ 35
Gambar 4.2 Pembentukan dadih dan whey ................................................. 37
Gambar 4.3 Dadih yang telah dipisahkan dari whey ................................... 37
Gambar 4.4 Produk keju cottage berbasis susu kambing dengan waktu
pematangan .............................................................................. 39
Gambar 4.5 Grafik tingkat hedonik panelis berdasarkan warna, aroma,
dan tekstur keju cottage ........................................................... 43
Imelia Rahmatiniangsih, 2015
PENGARUH WAKTU PEMATANGAN TERHADAP KANDUNGAN GIZI DAN SIFAT SENSORI KEJU
COTTAGE BERBASIS SUSU KAMBING
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
x
DAFTAR LAMPIRAN
Halaman
Lampiran 1. Hasil uji protein dan lemak dari susu kambing ...................... 53
Lampiran 2. Hasil uji protein dan lemak dari keju cottage ......................... 54
Lampiran 3. Perhitungan kadar air dari susu kambing
dan keju cottage .................................................................... 55
Lampiran 4. Data hasil uji hedonik terhadap warna, aroma, dan
tekstur dari keju cottage ........................................................ 57
Lampiran 5. Dokumentasi penelitian .......................................................... 61
Imelia Rahmatiniangsih, 2015
PENGARUH WAKTU PEMATANGAN TERHADAP KANDUNGAN GIZI DAN SIFAT SENSORI KEJU
COTTAGE BERBASIS SUSU KAMBING
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
xi
PERNYATAAN ...................................................................................................i
ABSTRAK ...........................................................................................................ii
ABSTRACT ........................................................................................................iii
KATA PENGANTAR .......................................................................................iv
UCAPAN TERIMA KASIH ..............................................................................v
DAFTAR ISI .......................................................................................................vi
DAFTAR TABEL ..............................................................................................ix
DAFTAR GAMBAR ..........................................................................................x
DAFTAR LAMPIRAN .....................................................................................xi
BAB I PENDAHULUAN ................................................................................... 1
1.1 Latar Belakang ........................................................................................... 1
1.2 Rumusan Masalah ...................................................................................... 4
1.3 Pembatasan Masalah .................................................................................. 4
1.4 Tujuan Penelitian ....................................................................................... 5
1.5 Manfaat Penelitian ..................................................................................... 5
1.6 Struktur Organisasi Skripsi ........................................................................ 5
BAB II TINJAUAN PUSTAKA .........................................................................7
2.1 Pengertian dan Komposisi Penyusun Susu Kambing ................................ 7
2.2 Komponen Kimia Susu Kambing .............................................................. 8
2.2.1
Lemak Susu .................................................................................. 8
2.2.2
Protein Susu ..................................................................................8
2.2.3
Denaturasi dan Koagulasi pada Protein Susu ...............................9
2.2.4
Laktosa Susu ................................................................................10
2.3 Manfaat Susu Kambing .............................................................................11
2.4 Jenis-jenis Keju .........................................................................................11
2.5 Pengertian dan Manfaat Keju ....................................................................12
2.6 Proses Pembuatan Keju .............................................................................14
2.7 Pematangan Keju ......................................................................................16
2.8 Enzim Papain ............................................................................................17
2.9 Bakteri Asam Laktat sebagai Bakteri Starter .......................................... 18
Imelia Rahmatiniangsih, 2015
PENGARUH WAKTU PEMATANGAN TERHADAP KANDUNGAN GIZI DAN SIFAT SENSORI KEJU
COTTAGE BERBASIS SUSU KAMBING
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
vi
2.9.1
Bakteri Leuconostoc mesenteroides ........................................... 20
2.9.2
Bakteri Streptococcus thermophilus............................................ 20
2.9.3
Bakteri Lactococcus lactis.......................................................... 21
2.10 Metode Analisis Keju Cottage berbasis Susu Kambing ....................... 22
2.10.1 Analisis Kadar Protein menggunakan Metode Kjeldahl .............22
2.10.2 Analisis Kadar Lemak menggunakan Metode Soxhlet .............. 23
2.10.3 Analisis Kadar Air menggunakan Metode Gravimetri ............... 24
2.11 Analisis Sensori .................................................................................... 24
BAB III METODE PENELITIAN ..................................................................26
3.1 Waktu dan Lokasi Penelitian ................................................................... 26
3.2 Alat dan Bahan ........................................................................................ 26
3.2.1
Alat ............................................................................................. 26
3.2.2
Bahan .......................................................................................... 26
3.3 Tahapan Penelitian ................................................................................... 27
3.4 Bagan Alir Penelitian ............................................................................... 27
3.5 Prosedur Penelitian .................................................................................. 29
3.5.1
Preparasi Bakteri Starter (Streptococcus thermophilus, Lactococus
lactis, dan Leuconostoc mesenteroides) ..................................... 29
3.5.2
Pembuatan Keju Cottage Berbasis Susu Kambing ......................30
3.5.3
Analisis Nilai Gizi Keju Cottage ................................................ 31
3.5.3.1 Analisis Kadar Protein menggunakan Metode Kjeldahl.......31
3.5.3.2 Analisis Kadar Lemak menggunakan Metode Soxhlet.........32
3.5.3.3 Analisis Kadar Air menggunakan Metode Gravimetri .........33
3.5.4
Analisis Sensori Keju Cottage ....................................................33
BAB IV HASIL PENELITIAN DAN PEMBAHASAN .................................34
4.1 Pembuatan Keju Cottage ........................................................................ 34
4.1.1
Preparasi Starter (Streptococcus thermophilus, Lactococus lactis,
dan Leuconostoc mesenteroides) .................................................34
4.1.2
Pembuatan Keju Cottage ............................................................ 35
4.2 Analisis Gizi Susu dan Keju Cottage .......................................................39
4.2.1
Analisis Gizi Susu Kambing .......................................................40
4.2.2
Analisis Kadar Lemak dari Keju Cottage .................................. 40
Imelia Rahmatiniangsih, 2015
PENGARUH WAKTU PEMATANGAN TERHADAP KANDUNGAN GIZI DAN SIFAT SENSORI KEJU
COTTAGE BERBASIS SUSU KAMBING
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
vii
4.2.3
Analisis Kadar Protein dari Keju Cottage ................................. 40
4.2.4
Analisis Kadar Air dari Keju Cottage ....................................... 42
4.3 Hasil Analisis Sensori Keju Cottage .....................................................42
4.3.1
Atribut Warna ..........................................................................43
4.3.2
Atribut Aroma ..........................................................................43
4.3.3
Atribut Tekstur .........................................................................44
BAB V KESIMPULAN DAN SARAN ........................................................... 46
5.1 Kesimpulan ............................................................................................ 46
5.2 Saran ..................................................................................................... 46
DAFTAR PUSTAKA ....................................................................................... 47
LAMPIRAN ...................................................................................................... 53
Imelia Rahmatiniangsih, 2015
PENGARUH WAKTU PEMATANGAN TERHADAP KANDUNGAN GIZI DAN SIFAT SENSORI KEJU
COTTAGE BERBASIS SUSU KAMBING
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
viii
DAFTAR TABEL
Halaman
Tabel 2.1 Perbandingan komposisi susu sapi dan susu kambing
per 100 gram ................................................................................. 7
Tabel 2.2 Klasifikasi keju berdasarkan kadar air ......................................... 12
Tabel 2.3 Katalog IDF untuk pengelompokkan keju ................................... 12
Tabel 2.4 Spesifikasi keju cottage menurut USDA ..................................... 13
Tabel 4.1 Data nilai pH terhadap waktu inkubasi ........................................ 36
Tabel 4.2 Komposisi gizi susu kambing menurut SNI
dan hasil penelitian ...................................................................... 39
Tabel 4.3 Kadar lemak keju cottage .............................................................40
Tabel 4.4 Kadar protein keju cottage .......................................................... 41
Tabel 4.5 Kadar air keju cottage .................................................................. 42
Tabel 4.6 Hasil uji Kruskal Wallis pada uji hedonik mengenai warna, aroma,
tekstur terhadap tingkat hedonik panelis ................................... 45
Imelia Rahmatiniangsih, 2015
PENGARUH WAKTU PEMATANGAN TERHADAP KANDUNGAN GIZI DAN SIFAT SENSORI KEJU
COTTAGE BERBASIS SUSU KAMBING
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
ix
DAFTAR GAMBAR
Halaman
Gambar 2.1 Struktur misel kasein pada model submisel ............................ 9
Gambar 2.2 Struktur laktosa ....................................................................... 10
Gambar 2.3 Pemutusan ikatan peptida pada κ-kasein oleh enzim .............. 15
Gambar 2.4 Bagian fragmentasi dari κ-kasein ........................................... 15
Gambar 2.5 Ion kalsium sebagai jembatan penghubung ikatan peptida..... 16
Gambar 2.6 Fermentasi laktosa oleh bakteri asam laktat ............................ 19
Gambar 2.7 Morfologi bakteri Leuconostoc mesenteroides ....................... 20
Gambar 2.8 Morfologi bakteri Streptococcus thermophilus ....................... 21
Gambar 2.9 Morfologi bakteri Lactococcus lactis ...................................... 21
Gambar 3.1 Bagan alir penelitian ............................................................... 28
Gambar 4.1 Perubahan warna dan kekeruhan pada media
pantothenate broth ................................................................ 35
Gambar 4.2 Pembentukan dadih dan whey ................................................. 37
Gambar 4.3 Dadih yang telah dipisahkan dari whey ................................... 37
Gambar 4.4 Produk keju cottage berbasis susu kambing dengan waktu
pematangan .............................................................................. 39
Gambar 4.5 Grafik tingkat hedonik panelis berdasarkan warna, aroma,
dan tekstur keju cottage ........................................................... 43
Imelia Rahmatiniangsih, 2015
PENGARUH WAKTU PEMATANGAN TERHADAP KANDUNGAN GIZI DAN SIFAT SENSORI KEJU
COTTAGE BERBASIS SUSU KAMBING
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
x
DAFTAR LAMPIRAN
Halaman
Lampiran 1. Hasil uji protein dan lemak dari susu kambing ...................... 53
Lampiran 2. Hasil uji protein dan lemak dari keju cottage ......................... 54
Lampiran 3. Perhitungan kadar air dari susu kambing
dan keju cottage .................................................................... 55
Lampiran 4. Data hasil uji hedonik terhadap warna, aroma, dan
tekstur dari keju cottage ........................................................ 57
Lampiran 5. Dokumentasi penelitian .......................................................... 61
Imelia Rahmatiniangsih, 2015
PENGARUH WAKTU PEMATANGAN TERHADAP KANDUNGAN GIZI DAN SIFAT SENSORI KEJU
COTTAGE BERBASIS SUSU KAMBING
Universitas Pendidikan Indonesia | repository.upi.edu | perpustakaan.upi.edu
xi