Optimasi Waktu dan Suhu Pemeraman untuk Meningkatkan Kualitas Analog Keju secara Mikrobiologis, Fisiko-Kimia, dan Sensori
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Latar belakang: Meningkatnya tren gaya hidup vegan dan pola makan berbasis nabati telah memicu permintaan industri pangan untuk memproduksi analog keju. Tantangan utama dalam penelitian ini adalah menghasilkan produk yang menyerupai keju konvensional.
Tujuan: Kebaharuan dari penelitian ini adalah penggunaan Geotrichum candidum yang dikombinasikan dengan waktu dan suhu pemeraman untuk meningkatkan kualitas keju nabati secara mikrobiologis, fisiko-kimia, dan sensori.
Metode: Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor, yaitu waktu dan suhu. Data penelitian diolah menggunakan ANOVA dan DMRT.
Hasil dan Pembahasan: Hasil penelitian menunjukkan bahwa waktu pemeraman berpengaruh (p<0,01) terhadap viabilitas, nilai pH, proteolisis, lipolisis, kadar air, moisture-free-fat-basis (MFFB), flavor, dan tekstur serta berpengaruh (p<0,05) terhadap fat-in-dry-matter (FDM) dan kadar abu. Suhu pemeraman sebanding dengan viabilitas, proteolisis, lipolisis, FDM, flavor, tekstur, kadar lemak, protein, dan abu meski berbanding terbalik terhadap nilai pH, kadar air, dan MFFB (p<0,01). Interaksi antara waktu dan suhu terjadi pada viabilitas, proteolisis, lipolisis, flavor, dan tekstur (p<0,05).
Kesimpulan: Teknik pemeraman yang direkomendasikan adalah D4T3 yaitu 15 °C selama 90 hari. Strategi tersebut mampu menghasilkan analog keju dengan kualitas mikrobiologis (viabilitas, proteolisis dan lipolisis masing-masing sebesar 5,54 log CFU/mL, 3,55 mM Gly/L, dan 24,21 mol oleat/jam), fisiko-kimia (MFFB, kadar air, kadar protein, FDM, kadar abu, dan kadar lemak masing-masing sebesar 59%, 55%, 21%, 17%, 13% dan 10% serta kualitas sensori (flavor dan tekstur) yang paling disukai panelis.
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