Kajian Keju Mozzarella Analog yang Disubstitusi dengan Pati Termodifikasi

https://doi.org/10.22146/agritech.52777

Gusnilawati Gusnilawati(1), Nur Wulandari(2), Eko Hari Purnomo(3*)

(1) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680
(2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680 & Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor, Jl. Ulin No. 1, Gedung SEAFAST Center, Kampus IPB Darmaga, Bogor 16680
(3) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680 & Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor, Jl. Ulin No. 1, Gedung SEAFAST Center, Kampus IPB Darmaga, Bogor 16680
(*) Corresponding Author

Abstract


Keju mozzarella analog (KMA) merupakan keju mozzarella imitasi yang telah menjadi perhatian beberapa tahun terakhir. Namun, keju mozzarella analog memiliki umur simpan yang pendek karena tekstur dan regangannya tidak stabil pada suhu tinggi. Tujuan penelitian ini adalah meningkatkan umur simpan keju mozzarella analog dengan mensubstitusi lemak menggunakan pati termodifikasi. Pada penelitian ini digunakan tiga tipe pati termodifikasi yaitu pati beras, pati jagung, dan pati kentang. Pada penelitian ini, kestabilan KMA terpilih dipelajari pada beberapa suhu penyimpanan berbeda yaitu 5 °C, 15 °C, 25 °C, dan 35 °C. Kekerasan dan daya regang merupakan parameter yang diamati selama penelitian. Keju mozzarella analog terpilih pada penelitian ini adalah KMA yang disubstitusi dengan 5% pati beras termodifikasi. Kualitas KMA menurun seiring dengan meningkatnya suhu penyimpanan. Paramater regangan menurun lebih cepat dari pada parameter kekerasan. Laju penurunan kualitas kekerasan dan regangan pada suhu 5 °C, 15 °C, 25 °C, dan 35 °C berturut-turut 0,017; 0,022; 0,105; dan 0,151% per hari dan 0,025; 0,028; 0,172; dan 0,222% per hari. Karakteristik penurunan kestabilan kekerasan dan regangan yang dipengaruhi oleh suhu disebut dengan energi aktivasi (Ea) adalah 14378,64 kal/mol dan 14507,73 kal/mol. Stabilitas KMA meningkat berturut-turut 31 hari (46%), 10 hari (34%), 3 hari (22%), dan 1 hari (15%) pada masing-masing suhu penyimpanan 5 °C, 15 °C, 25 °C, dan 35 °C. Kestabilan KMA terpilih pada suhu ruang (30 °C) meningkat 10%. Substitusi pati beras termodifikasi juga dapat mengurangi aw dari 0,95 menjadi 0,92.

Keywords


Keju mozzarella analog; pati termodifikasi; akselerasi

Full Text:

PDF


References

Abbas, K. A., Sahar, K., K., & Anis, S., M., H. (2010). Modified starches and their usages in selected food products: A review study. Journal of Agricultural Science, 2(2). http://doi.org/10.5539/jas.v2n2p90

AH, Jana. (2015). Influence of Rennet casein levels on the chemical, baking and sensory quality of mozzarella cheese analogue. Journal of Dairy, Veterinary & Animal Research, 2(3), 99–105. http://doi.org/10.15406/jdvar.2015.02.00039

Alnemr, T., Basioni, A., Hassan, A., & Alghanam, M. (2015). Effect of synergized filler as protein base substitution and replacer on technological properties of low-fat spreadable processed cheese analogue. Journal of Dairy, Veterinary & Animal Research, 2(5). http:doi.org/10.15406/jdvar.2015.02.00051

AOAC. (2002). 33.2.27A AOAC Official Method 2000.18 Fat Content of Raw and Pasteurized Whole Milk. AOAC International.

Bi, W., Zhao, W., Li, D., Li, X., Yao, C., Zhu, Y., & Zhang, Y. (2016). Effect of resistant starch and inulin on the properties of imitation mozzarella cheese. International Journal of Food Properties, 19(1). http://doi.org/10.1080/10942912.2015.1013634

Bontinis, T., Mallatou, H., Pappa, E., Massouras, T., & ALichanidis, E. (2012). Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (xinotyri) during ripening. Food Reasearch International, 105(1–3), 193–201.

BPOM. (2016). PerKa BPOM No 21 Tahun 2016. Kategori Pangan Indonesia 1–28.

Ceruti, J., Susanna, Z., & Guelerrmo, S. (2012). The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese. Food Reasearch International, 48(1), 34–40.

Considine, T., Noisuwan, A., Hemar, Y., Wilkinson, B., Bronlund, J., & Kasapis, S. (2011). Rheological investigations of the interactions between starch and milk proteins in model dairy systems: A review. Food Hydrocolloids, 25, 8. https://doi.org/10.1016/j.foodhyd.2010.09.023

Enab, A. K., Hassan, F. A. M., & El-Gawad, M. A. M. A. (2012). Effect of Manufacture steps on cheese structure (review). International Journal of Academic Research. http://doi.org/10.7813/2075-4124.2012/4-6/a.11

Fife, R. L., McMahon, D. J., & Oberg, C. J. (2002). Test for measuring the stretchability of melted cheese. Journal of Dairy Science. http://doi.org/10.3168/jds.S0022-0302(02)74444-5

Guinee, T. P., Feeney, E. P., & Fox, P., F. (2001). Effect of ripening temperature on low moisture mozzarella cheese: 2. Texture and functionality. Lait, 81, 4. https://doi.org/10.1051/lait:2001146

Hough, G., Garitta, L., & Gómez, G. (2006). Sensory shelf-life predictions by survival analysis accelerated storage models. Food

Quality and Preference, 17, 6. http://doi.org/10.1016/j.foodqual.2005.05.009.

Jana, A. H., & Mandal, P. K. (2011). Manufacturing and quality of mozzarella cheese: A review. International Journal of Dairy Science, 6, 4. http://doi.org/10.3923/ijds.2011.199.226

Lamichhne, P., Sharma, P., Kennedy, D., Kelly, A. L., & Sheehan, J. J. (2019). Microstructure and fracture properties of semi-hard cheese:

Differentiating the effects of primary proteolysis and calcium solubilization. Food Reasearch International, 125. https://doi.org/10.1016/j.foodres.2019.108525

Larsen, K. M. (2009). Effects of starch addition on low fat rennet curd properties and their partitioning between curd and whey. Utha State, 3–96.

Mounsey, J. S., & O’Rlordan, E. D. (1999). Empirical and dynamic rheological data correlation to characterize melt characteristics of imitation cheese. Journal of Food Science, 64, 4. https://doi.org/10.1111/j.1365-2621.1999.tb15114.x

Mounsey, J. S., & O’Riordan, E. D. (2008). Characteristics of Imitation cheese containing native or modified rice starches. Food Hydrocolloids, 22, 6. http://doi.org/10.1016/j.foodhyd.2007.06.014

Muliawan, E. B., & Hatzikiriakos, S. G. (2007). Rheology of ozzarella cheese. International Dairy Journal, 17, 9. http://doi.org/10.1016/j.idairyj.2007.01.003

Zheng, Y., Liu, Z. & Mo, B. (2016). Texture profile analysis of sliced cheese in relation to chemical composition and storage temperature. Journal of Chemistry, 2016. http://doi.org/10.1155/2016/8690380

Soledad, M. C. (2010). Development of a reformedswiss cheese product without emulsifier salt [Disertasi, Ohio State University]. USA.



DOI: https://doi.org/10.22146/agritech.52777

Article Metrics

Abstract views : 1206 | views : 843

Refbacks

  • There are currently no refbacks.




Copyright (c) 2022 Gusnila Wati, Eko Hari Purnomo, Nur Wulandari

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:


agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


website statisticsView My Stats