Pengaruh Penambahan Bubuk Daun Salam (Syzygium polyanthum) terhadap Kadar Protein dan Total Padatan Keju Rendah Lemak

Abstract

Bay leaves as a treatment for cheese making aims to determine how it affects low fat milk-based cheese on protein and total solids. The research materials used included 20,000 grams of low fat milk, 250 grams of bay leaf powder, 4 grams of calcium chloride, 200 grams of skim milk powder, sufficient water, 20 ml of rennet, 0.2 g of mesophilic bacteria, salt to taste, H2SO4 30 ml, sufficient catalyst, 200 ml 4% boric acid, sufficient methyl red indicator, 200 ml 40% NaOH, and 0.1N HCl to taste. The cheese was ripened for one week and then analyzed for protein and total solids. The research method was experimentally using Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments given were the addition of 0% bay leaf powder (P0), 0.25% bay leaf powder (P1), 0, 5% bay leaf powder (P2), 0.75% bay leaf powder (P3), and 0.1% bay leaf powder (P4). Data were analyzed using analysis of variance with further test of Honest Significant Difference (BNJ). The results of the analysis showed that the addition of bay leaf powder had no significant effect (P>0.05) on protein and total solids. The average protein content was 29.53±4.63 and the total solids was 42.21±2.26. The conclusion is that making herbal cheese with the addition of bay leaf powder with an increasing percentage up to one percentage produces relatively the same protein and total solids as cheese without the addition of bay leaf powder so that the dosage can be increased to more than one percentage. The results of the analysis showed that the addition of bay leaf powder had no significant effect (P>0.05) on protein and total solids. The average protein content was 29.53±4.63 and the total solids was 42.21±2.26. The conclusion is that making herbal cheese with the addition of bay leaf powder with an increasing percentage up to one percentage produces relatively the same protein and total solids as cheese without bay leaf powder so that the dosage can be increased to more than one percentage. The results of the analysis showed that the addition of bay leaf powder had no significant effect (P>0.05) on protein and total solids. The average protein content was 29.53±4.63 and the total solids was 42.21±2.26. The conclusion is that making herbal cheese with the addition of bay leaf powder with an increasing percentage up to one percentage produces relatively the same protein and total solids as cheese without bay leaf powder so that the dosage can be increased to more than one percentage. Keywords : Cheese, low fat milk, bay leaf, protein content, total solids.