PENGARUH LEVEL CURD YANG DIHASILKAN DENGAN ZINGIBAIN DARI JAHE TERHADAP SIFAT HEDONIK STIK CURD
The Effect Of Curd Dosage Produced From Milk Coagulation Using Zingibain From Ginger On The Hedonic Attributes Of Cheese Stick
DOI:
https://doi.org/10.52434/janhus.v10i2.44135Keywords:
Stick curd, Uji hedonik, zingibain (jahe)Abstract
Dairy products such as curd sticks have potential as highly nutritious snacks. The enzyme zingibain from ginger (Zingiber officinale) is known to have the ability to coagulate milk protein, thus having potential to be used as a natural coagulant alternative. This research aims to determine the effect of curd dosage produced from milk coagulation with zingibain from ginger on the hedonic properties of curd sticks. This research was conducted from June 2025 to July 2025, located in Kampung Babakan Cipari, Rt 02 Rw 04, Sukarasa Village, Pangatikan District, Garut Regency, West Java Province. The research method used was an experimental method with a Completely Randomized Design (CRD) consisting of 5 treatments: P0 = 100 ingredients + 0% Curd, P1 = 100 ingredients + 5% Curd, P2 = 100 ingredients + 20% Curd, P3 = 100 ingredients + 35% Curd, P4 = 100 ingredients + 50% Curd. Research parameters were obtained from hedonic test results in the form of color, aroma, taste, and texture. The data obtained were analyzed using ANOVA and if the results showed a significant effect (P<0,05). Duncan's multiple range test was performed at the 5% level. Based on the research conducted, the results showed that the addition of zingibain curd dosage had a significant effect (P<0,05) on the sensory values of color, texture, taste, and aroma of curd sticks. The best concentration results with the percentage of zingibain curd addition in curd stick production were found in treatment P3 (35%) with sensory values of color 4,07, texture 4,39, taste 4,36 and aroma 3,89.
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