Aspek mikrobiologis, serta Sensori (Rasa, Warna,Tekstur, Aroma) Pada Dua Bentuk Penyajian Keju yang Berbeda
Abstract: This study was
conducted to determine the contamination of microorganisms, pH, water activity
(aw), as well as sensory tests (color, aroma, flavor, and texture) with the
presentation of different cheeses. This research was conducted in an
Laboratorium Terpadu and Laboratorium Phatogen, Teknologi Hasil Ternak, Program
Study Ilmu Produksi dan Teknologi Peternakan, Fakultas Peternakan, Bogor
Agricultural University. Data from the observations in doing calculations using
t-test mathematical model of this design is t =
with 2 times each replicate. The variables measured were the value of
Total Plate Count (TPC), Potato Dextrote Agar (PDA), pH, aw, and a sensory
test. Data were analyzed using t-test model. The results of the analysis of the
t-test (α = 5%) of cheddar cheese block and cheddar cheese slice stem not give
significant differences (P > 0,05) on the TPC and PDA yeasts or fungi.
t-test (α = 5%) to pH and aw on each individual cheese does not give
significant differences (P> 0,05). From the results of sensory analysis on
the color of the cheese is seen that the panelists really liked the cheese
sticks. Rate on cheese stem higher with the average value of which is 4
compared with cheddar cheese shaped slice which has an average value is 3,7. as
well as on the assessment of texture and flavor, the rod-shaped cheddar cheese
has a value - average higher than shaped slice of cheddar cheese. while the
aroma cheddar cheese slice has a higher average value than the rod-shaped
cheddar cheese. However this is seen not provide a significant difference due
to differences in cheese and cheese slice stem relatively small. On the results
of the analysis (t-test) showed that the difference in assessment of color,
texture, aroma and taste of the cheese slice and cheese stems not significant
or not significant. This is most likely because of the cheese slice and rods
produced by the company that produced simultaneously.
Keywords: Cheddar cheese;
microbiologys aspect; sensory
Penulis: J.K. Negara, A.K.
Sio, Rifkhan ., M. Arifin, A.Y. Oktaviana, R.R.S. Wihansah, M. Yusuf
Kode Jurnal: jppeternakandd160458