Profil Organoleptik dan Tingkat Kesukaan konsumen Terhadap Susu Pasteurisasi Berbahan Kurma Roasted

Syahriana Sabil; Fatma Maruddin; La Ode Rahman Musawa; Syamsuddin Taggo; Muhammad Ihsan A. Dagong; Ahmad Arsyad

doi:10.46918/peternakan.v8i2.3625

Authors

Syahriana Sabil Prodi Peternakan, Fakultas Peternakan, Universitas Hasanuddin
Fatma Maruddin Prodi Peternakan, Fakultas Peternakan, Universitas Hasanuddin
La Ode Rahman Musawa Prodi Peternakan, Fakultas Peternakan, Universitas Hasanuddin
Syamsuddin Taggo Prodi Teknologi Produksi Ternak, Fakultas Vokasi, Universitas Hasanuddin
Muhammad Ihsan A. Dagong Prodi Peternakan, Fakultas Peternakan, Universitas Hasanuddin
Ahmad Arsyad Mahasiswa Prodi Peternakan, Fakultas Peternakan, Universitas Hasanuddin

DOI:

https://doi.org/10.46918/peternakan.v8i2.3625

Keywords:

Susu kambing pasteurisasi, kurma, roasting, organoleptik, kesukaan

Abstract

Susu kambing Saanen memiliki kandungan gizi tinggi namun penerimaan sensoris konsumen terhambat oleh goaty flavor. Salah satu upaya strategis untuk meningkatkan palatabilitas susu kambing adalah melalui formulasi dengan sari kurma (Phoenix dactylifera L.) roasted. Metode penelitian dilakukan secara eksperimen menggunakan rancangan acak lengkap (RAL) pola faktorial. Faktorial perlakuan adalah level suhu roasting (120, 130 dan 140 °C) dan lama waktu roasting (5, 10, dan 15 menit). Setiap perlakuan dilakukan pengulangan sebanyak 30 kali (jumlah panelis). Varibel penelitian yang diukur adalah profil organoleptik dan tingkat kesukaan konsumen terhadap produk susu pasteurisasi berbahan kurma roasted. Hasil penelitian menunjukkan bahwa suhu dan waktu roasting serta interaksi keduanya berpengaruh sangat nyata (p<0,01) terhadap rasa manis, cita rasa susu, cita rasa kurma roasted, aroma susu, aroma kurma roasted, warna, kekentalan dan konsistensi. Sementara suhu dan waktu roasting serta interaksi keduanya tidak berpengaruh nyata (p>0,05) terhadap tingkat kesukaan konsumen. Profil organoleptik penerimaan konsumen adalah pada perlakuan 140 °C selama 5 menit cukup produk beraroma susu, 140 °C selama 10 menit produk beraroma kurma roasted, konsistensi dengan jumlah gumpalan agak banyak, berasa kurma roasted, cukup kental dan perlakuan roasting 140 °C selama 15 menit untuk rasa manis dan cukup berasa susu. Tingkat kesukaan konsumen terhadap produk susu pasteurisasi kurma roasted adalah pada perlakuan 140 °C selama 10 menit. Kesimpulan penilitian ini adalah suhu roasting terbaik pada 140 °C dengan lama waktu roasting terbaik 10 dan 15 menit. Perlakuan optimal untuk menghasilkan profil organoleptik dan tingkat kesukaan konsumen diperoleh pada roasting kurma dengan suhu 140 °C selama 10 menit.

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