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Jurusan Ilmu Dan Teknologi Pangan Fakultas Pertanian Peternakan Universitas Muhammadiyah Malang 2018 Halaman Pengesahan HALAMAN JUDUL PENGARUH PENAMBAHAN EKSTRAK JERUK NIPIS ( Citrus aurantifolia) SEBAGAI KOAGULAN DAN KONSENTRASI GARAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK CREAM CHEESE SKRIPSI Diajukan sebagai Persyaratan untuk Memperoleh Gelar Sarjana Teknologi Pangan Strata-1 pada Jurusan Ilmu dan Teknologi Pangan Oleh: LOUDY ALAMANDA HASANNA 201310220311026 JURUSAN ILMU DAN TEKNOLOGI PANGAN FAKULTAS PERTANIAN PETERNAKAN UNIVERSITAS MUHAMMADIYAH MALANG 2018 HALAMAN PENGESAHAN ii HALAMAN PERSETUJUAN iii SURAT PERNYATAAN iv RIWAYAT HIDUP Penulis memiliki nama lengkap Loudy Alamanda Hasanna, lahir pada tanggal 28 November 1994 di Tanah Grogot, Kabupaten Paser, Kalimantan Timur. Penulis merupakan putri dari pasangan Lukman Hasan dan Luthfiani Ismawati yang merupakan anak pertama dari empat bersaudara. Penulis bertempat tinggal di BTN Jone Indah Blok F No. 11, Kecamatan Tanah Grogot, Kabupaten Paser, Kalimantan Timur. Penulis menyelesaikan pendidikan Sekolah Dasar Negeri 031 Tanah Grogot, Kecamatan Tanah Grogot, Kabupaten Paser tahun 2007, Sekolah Menengah Pertama Negeri 2 Tanah Grogot, Kecamatan Tanah Grogot, Kabupaten Paser tahun 2010 dan Sekolah Menengah Atas Negeri 1 Tanah Grogot, Kecamatan Tanah Grogot, Kabupaten Paser tahun 2013. Tahun 2013 penulis melanjutkan pendidikan Strata 1 di Fakultas Pertanian-Peternakan Jurusan Ilmu dan Teknologi Pangan Universitas Muhammadiyah Malang. v KATA PENGANTAR Assalamu’alaikum Wr.Wb Alhamdulillahirabbil’alamin, dengan menyebut nama Allah Yang Maha Pengasih dan Maha Penyayang, segala puji dan syukur kami panjatkan kehadirat Allah SWT yang telah melimpahkan rahmat serta hidayah-Nya, sehingga penulis dapat menyelesaikan penyusunan skripsi yang berjudul “Pengaruh Penambahan Ekstrak Jeruk Nipis (Citrus aurantifolia) Sebagai Koagulan dan Konsentrasi Garam Terhadap Karakteristik Fisikokimia dan Organoleptik Cream Cheese”. Skripsi ini diajukan sebagai syarat untuk memperoleh gelar Sarjana Teknologi Pertanian pada Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian-Peternakan, Universitas Muhammadiyah Malang. Pada Kesempatan ini penulis ingin mengucapkan terima kasih yang sebesar-besarnya kepada : 1. Bapak Dr. Ir. David Hermawan, MP., IPM., selaku Dekan Fakultas Pertanian Peternakan Universitas Muhammadiyah Malang. 2. Bapak Moch. Wachid, STP, M.Sc., selaku ketua Jurusan Ilmu dan Teknologi Pangan Universitas Muhammadiyah Malang. 3. Bapak Dr. Ir. Warkoyo, MP., IPM., selaku Dosen Pembimbing I yang dengan sabar dan telaten membimbing penelitian ini hingga selesai. 4. Ibu Rista Anggriani, S.TP., MP., M.Sc., selaku Dosen Pembimbing II yang dengan sabar dan memberikan motivasi yang besar dalam penulisan ini hingga selesai. viii 5. Ibu Dr. Ir Listiari Hendraningsih, MP., dan Ibu Sri Winarsih, S.TP., MP., selaku Dosen Penguji I dan Dosen Penguji II. 6. Para Dosen dan Staf Jurusan Ilmu dan Teknologi Pangan yang telah banyak memberikan petunjuk ilmu selama perkuliahan. 7. Ayah Lukman Hasan, Mama Luthfiani Ismawati, Adik dan seluruh keluarga besar yang telah memberikan yang terbaik sepanjang waktu, doa yang selalu dipanjatkan setiap saat serta semangat dan motivasi selama perkuliahan dan penyusunan skripsi ini berlangsung.. 8. Edwin Indra Setiawan yang selalu memberikan dukungan, semangat, motivasi, dan doa selama perkuliahan dan penyusunan skripsi ini berlangsung. 9. Para sahabat Nurul, Ami, Nanda, Cathrine, Esta, Uwik, Kiki, Wiwid yang memberikan bantuan, motivasi, dan doa selama penyusunan skripsi ini berlangsung. 10. Keluarga ITP Angkatan 2013 terutama ITP A yang selalu berbagi ilmu dan memberi semangat serta doa. 11. Semua orang yang tidak bisa penulis sebutkan satu persatu dengan ikhlas membantu dalam penyelesaian skripsi ini, saya ucapkan jazakumulloh khoiron katsiro. Semoga skripsi ini bermanfaat bagi penulis dan semua pihak yang berkepentingann terhadap hasil penelitian ini. Wassalamu’alaikum Wr.Wb. Malang, Januari 2018 Penulis ix x xi xii xiii xiv DAFTAR PUSTAKA Abrianto, P. 2010. Dangke, Olahan Susu Sapi Tradisional Khas Enrekang Sulawesi Selatan (online), (http://dangke- olahan-susu-sapi- tradisionalkhas- enrekang-sulawesi-selatan.html, diakses tanggal 26 November 2017). Afianti, F. 2016. Karakteristik Asam Lemak dan Sensori Keju Lunak Hasil Fermentasi Bakteri Asam Laktat Indigenus. Puslit Bioteknologi LIPI. Jakarta Aliyah, R. 2010. Pengaruh Jenis Bahan Pengental Dalam Pembuatan Es Krim Sari Wortel Terhadap Kadar Betakaroten dan Sifat Inderawi. Skripsi. Fakultas Teknik, Universitas Negeri Semarang. Amalia, F. R. 2007. Pengembangan Tes Keterampilan Problem Solving Siswa SMA pada Materi Pokok Hidrolisis Garam. Skripsi. UPI. Bandung. Ambri, K., J. Kusnadi dan W.D.R. Putri. 2009. Studi Pertumbuhan Bakteri Asam Laktat (BAL) dari Dadih dalam Es Krim Sebagai Pangan Probiotik. Jurnal Teknologi Pertanian. Ananto, D.S. 2010. Rahasia Membuat Cheese Cake. Demedia. Jakarta. AOAC, 2005. Official Methods of Analysis. Association of Official. Analytical Chemists. Benjamin Franklin Station, Washington. Assadad, L dan Utomo, B. S. B. 2011. Pemanfaatan Garam dalam Industri Pengolahan Produk Perikanan. Squalen. Vol. 6 No. 1 Astawan, M. 2008. Tetap Sehat dengan Produk Makanan Olahan. PT. Tiga Serangkai Pustaka Mandiri. Solo. Astriani, N. P., Burhan, R. Y. P., dan Zatra, Y. 2010. Minyak Atsiri dari Kulit Buah Citrus grandis, Citrus aurantium (L), dan Citrus aurantifolia (Rutaceae) Sebagai Senyawa Antibakteri dan Insektisida. Fakultas Matematika dan Ilmu Pengetahuan Alam, Jurusan Kimia. Institut Teknologi 10 Nopember. Surabaya. Badan Standarisasi Nasional. 1992. Standar Nasional Indonesia. SNI- 01.2980:1992. Standar Keju Olahan. BSN. Jakarta. ________. 2011. Standar Nasional Indonesia. SNI-3141.1:2011. Syarat Mutu Susu Segar. BSN. Jakarta Basya, S. 1983. Berbagai faktor yang mempengaruhi kadar lemak susu sapi perah. Balai Penelitian Ternak Bogor. Wartazoa Vol. 1 No 2. 63 Buckle, K.A., R.A. Edward, G.H. Fleet dan M. Wooton. 1987. Ilmu Pangan. Terjemahan Purnomo dan Adiono. Universitas Indonesia Press. Jakarta. Bunton, M. 2005. Mozzarella Cheese Recipe. Home Dairyin & Cheese Making. Fias Co Farm. Burhanuddin. 2001. Proceding Forum Pasar Garam Indonesia. Badan Riset Kelautan dan Perikanan. Jakarta. Daulay, D. 1991. Fermentasi Keju. PAU Pangan dan Gizi. IPB, Bogor. de Man, J.M. 1999. Principles of Food Chemistry Third Edition. An Aspen Publication. Gaithersburg Estiasih, T. 2011. Teknologi Pengolahan Pangan. Bumi Aksara. Jakarta. Everett, D. 2003. Functionality of directly acidified Mozzarella cheese using dif erent acid types. Thesis Topics for 2003. Food Science Department University of Otago. Fauzan, A. 2007. Pengaruh Penambahan Na-CMC dan Gula Pasir terhadap Kualitas Sari Buah Nangka (Jack Fruit). Program Penelitian Dosen Muda DP2M DIKTI. Figoni, P. 2011. How Baking Works 3rd. Ebook Son Inc. Canada. Fox, P.F., T.P. Guinee, T.M. Cogan and P.L.H. McSweeney. 2000. Fundamentals of Cheese Science. Aspen Publishers, Inc. Maryland. Hadiwiyoto, S. 2004. Teknik Uji Mutu Susu dan Hasil Olahannya. Liberty. Yogyakarta. Hariana. 2006. Tumbuhan Obat dan Khasiatnya. Penebar Swadaya. Jakarta Hariyoko, N., Fidyah, A., dan A.R. Fristi. 2015. Koagulasi Protein Susu. Fakultas Teknologi Pertanian. Universitas Brawijaya. Malang. Hutagalung, I. L. 2008. Pengujian Level Rennet, Suhu, dan Lama Penyimpanan Terhadap Kualitas Kimia Keju dari Susu Kerbau Murrah. Skripsi. Departemen Peternakan, Fakultas Pertanian, Universitas Sumatra Utara. Medan. Joshi, N. S., K. Muthukumarappan and R. I. Dave. 2004. Effect of Calcium on Microstructure and Meltability of Part Skim Mozzarella Cheese. J. Dairy Sci. 87: 1975-1985 Kalab, M. 2004. Cheese: Development of Structure. Food Under The Microscope. 64 Komar, N. 2009. Karakteristik Termal Produk Keju Mozzarella (Kajian Konsentrasi Asam Sitrat). Jurusan Teknik Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya. Malang. Komar, N., L. C. Hawa., R. Prastiwi. 2009. Karakteristik Termal Produk Keju Mozzarella (Kajian Konsentrasi Asam Sitrat). Jurnal Teknologi Pertanian. Vol. 10 No. 2: 78-87 Legowo, A. M., Kusrahayu dan S, Mulyani. 2009. Ilmu dan Teknologi Susu. Badan Penerbit Universitas Diponegoro, Semarang. Likah, S. dan N.D, Kristanti. 2008. Kualitas Kimia dan Profil Asam Amino Keju Cottage yang Dibuat dengan Enzim Renin Mucor pusillus. Fakultas Peternakan STPP. Malang. Lundin, J. 2013. Investigation of How Different Fat Systems and Other Ingredient Affect the Properties of Whipping Creams Based on Vagetable Fat. Degree Project Work. Linnaeus University. Manfaati, R. 2011. Pengaruh Komposisi Media Fermentasi Terhadap Produksi Asam Sitrat. Jurnal Fluida. Vol. 7 No. 1: 23-27 Margareta A. 2011. Pengembangan Produk Keju Krim Kedelai (Glycine max (L.) merill) Rendah Lemak. Skripsi. Universitas Brawijaya. Malang. Milewski, S. 2001. Protein Structure and Physicochemical Properties. In Sikorski ZE (Eds). Chemical and Fractional Properties of Food Proteins. P 35- 55. Technomic Publishing Company, Inc. Lancaster Pennsylvania. Mistiyaningsih, D. 2007. Kualitas Keju Mozzarella dengan Penggunaan Berbagai Bahan Pengasam. Skripsi. Program Studi Teknologi Hasil Ternak. Fakultas Peternakan. Universitas Brawijaya. Malang. Nurwantoro dan A.S, Djarirah. 1994. Mikro-Biologi Pangan Hewani-Nabati. Penerbit Kanisius. Yogyakarta. Permainy, A., S. Wasito., dan K. Widayaka. Pengaruh Dosis Rennet yang Berbeda Terhadap Kadar Protein dan Lemak Keju Lunak Susu Sapi. Fakultas Peternakan. Universitas Jenderal Soedirman. Purwokerto Phadungath, C. 2005. Cream cheese Product: A Review. Journal Science and Technology. Vol. 27. No. 1.
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