Optimization of Kelulut Honey Addition on Organoleptic Quality of Pasteurized Goat Milk

Andi Nurmasytha; Ari Wibowo; Anastasya Dian Sulistyowati; Fauziyyah Divayanti; Amalina Nur Wahyuningtyas; Kirana Dara Dinanti Adiputra

doi:10.22437/jiiip.v28i1.42622

Penulis

Andi Nurmasytha Departement of Animal Science, Faculty of Agriculture, Mulawarman University, Samarinda, Indonesia
Ari Wibowo Department of Animal Science, Faculty of Agriculture, Mulawarman University, Samarinda, Indonesia
Anastasya Dian Sulistyowati Student of Department of Animal Science Program Study, Faculty of Agriculture, Mulawarman University, Samarinda, Indonesia
Fauziyyah Divayanti Postgraduate Student of Animal Science Program Study, Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
Amalina Nur Wahyuningtyas Department of Animal Science, Faculty of Agriculture, Mulawarman University, Samarinda, Indonesia
Kirana Dara Dinanti Adiputra Department of Animal Science, Faculty of Agriculture, Mulawarman University, Samarinda, Indonesia

DOI:

https://doi.org/10.22437/jiiip.v28i1.42622

Kata Kunci:

Organoleptic Quality, Kelulut Honey, Pasteurization, Honney Addition, Goat Milk

Abstrak

Latar Belakang: Kesadaran masyarakat yang meningkat akan pentingnya hidup sehat menjadi salah satu hal yang mendorong peningkatan konsumsi susu kambing dikarenakan mengandung antioksidan, lebih banyak asam lemak, protein, mineral jika dibandingkan dengan susu sapi serta mudah dicerna bagi yang intoleran terhadap laktosa, memiliki sifat yang mudah rusak sehingga perlu melalui proses pemanasan dengan pateurisasi sebelum dikonsumsi.

Tujuan: Penelitian ini bertujuan untuk mengukur optimalisasi penambahan madu kelulut terhadap kualitas organooleptik susu kambing pasteurisasi.

Metode: Susu kambing dipanaskan dan ketika mencapai suhu 75⁰C, produk diaduk secara konstan dan dipasteurisasi selama 15 detik. Parameter penelitian pada uji sensoris menggunakan 36 panelis semi terlatih. Panelis menilai karakteristik produk minuman susu kambing pasteurisasi dengan penambahan kadar madu yang berbeda dengan menggunakan metode skala (rating scale 1-5). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan (penambahan level madu 0%, 5%, 10%, 15%, dan 20%) dengan 3 kali ulangan. Apabila hasil yang diperoleh menunjukkan perbedaan yang signifikan maka dilanjutkan dengan uji Duncan. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 5 perlakuan (penambahan level madu 0%, 5%, 10%, 15%, dan 20%) dengan 3 kali ulangan. Jika hasil yang didapatkan menunjukkan adanya perbedaan nyata dilanjutkan dengan uji Duncan.

Hasil: Nilai warna, aroma madu, aroma susu, kekentalan produk, rasa, dan kesukaan panelis berpengaruh sangat nyata (P<0.01) terhadap susu kambing pasteurisasi dengan penambahan level madu yang berbeda.

Kesimpulan: Penmabhan madu berpengaruh terhadap peningkatan kualitas nilai organoleptik terhadap nilai warna, aroma madu, dan kekentalan produk. Adapun aroma susu, rasa, dan kesukaan mengalami penurunan seiring meningkatnya penambahan level madu. Berdasarkan penilaian organoleptik panelis secara keseluruhan menjadikan susu kambing pasteurisasi dengan penambahan level madu 5%-10% adalah produk yang diterima oleh masyarakat.

Kata Kunci: Kualitas Organoleptik; Madu Kelulut; Pasteurisasi; Penambahan Madu; Susu Kambing

Unduhan

Data unduhan belum tersedia.

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