A'YUN, QURRATU (2025) KARAKTERISTIK KIMIA KEJU MOZZARELLA SUSU SAPI DARI FASE LAKTASI AWAL DENGAN FORTIFIKASI PREMIX MIKRONUTRIEN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Defisiensi vitamin D masih menjadi masalah kesehatan global, baik di negara-negara tropis, maupun non-tropis. Sumber vitamin D adalah asupan makan kaya akan vitamin D dan paparan sinar matahari. Namun, dewasa ini, orang lebih banyak beraktivitas di dalam ruangan, sehingga kurang terpapar sinar matahari. Oleh karena itu, Fortifikasi pangan menjadi salah satu langkah untuk memenuhi kebutuhan vitamin D melalui asupan makanan. Makanan yang paling umum difortifikasi dengan vitamin D adalah susu segar dan salah satu produk turunannya adalah keju mozzarella, yang popular karena rasanya lezat dan teksturnya unik. Sapi memiliki tiga fase laktasi yang memiliki komposisi komponen berbeda, hal tersebut dapat memengaruhi kualitas dan produksi, serta karakteristik kimia keju mozzarella. Tujuan penelitian ini adalah untuk mengetahui nilai proksimat, meliputi kadar air, abu, lemak, protein, dan karbohidrat, kandungan vitamin D dan kalsium, serta kecukupan zat gizi makro dan mikro berdasarkan Acuan Label Gizi (ALG) pada produk Keju Mozzarella dari Susu Fase Laktasi Berbeda yang difortifikasi Premix Mikronutrien. Jenis penelitian ini adalah penelitian deskriptif yang merupakan penelitian lanjutan dari penelitian pendahuluan. Formula terpilih dari penelitian pendahuluan dianalisis di penelitian lanjutan, meliputi uji proksimat (kadar air, abu, lemak, karbohidrat, dan protein), vitamin D, kalsium, dan perhitungan kecukupan zat gizi makro dan mikro berdasarkan Acuan Label Gizi (ALG) pada kelompok umum. Berdasarkan hasil analisis pada Keju Mozzarella dengan Susu Fase Laktasi 1; Premix 0,15% (P1), diperoleh kadar air sebesar 57,57%, kadar abu 3,49%, kadar lemak 12,11%, kadar protein 22,71%, kadar karbohidrat sebesar 4,14%, kandungan vitamin D sebesar 2,13 mcg per 100 gram, dan kandungan kalsium sebesar 3,83 mg per 100 gram, serta dapat memenuhi sebesar 1,21% dari Angka Kecukupan Lemak ALG Kelompok Umum, 5,73% protein, 0,19% karbohidrat, 4% vitamin D, dan 0,1% kalsium.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Vitamin D deficiency remains a global health issue, both in tropical and non-tropical countries. The sources of vitamin D are vitamin D-rich dietary intake and exposure to sunlight. However, nowadays, people spend more time indoors, resulting in less sun exposure. Therefore, food fortification has become one of the steps to meet vitamin D needs through dietary intake. The most commonly fortified foods with vitamin D are fresh milk and one of its derivatives, mozzarella cheese, which is popular for its delicious taste and unique texture. Cows have three lactation phases with different component compositions, which can affect the quality, production, and chemical characteristics of mozzarella cheese. The aim of this study is to determine the proximate values, including water, ash, fat, protein, and carbohydrate content; vitamin D and calcium levels; and the adequacy of macro and micronutrients based on the Nutrition Facts Label (ALG) in mozzarella cheese products made from milk at different lactation phases fortified with micronutrient premix. This research is descriptive and is a continuation of preliminary research. The selected formula from the preliminary research was analyzed in this follow-up study, including proximate tests (water, ash, fat, carbohydrate, and protein content), vitamin D, calcium, and the calculation of macro and micronutrient adequacy based on the Nutrition Facts Label (ALG) for the general group. Based on the analysis results of mozzarella cheese made with milk from Lactation Phase 1; Premix 0.15% (P1), it was found that the water content was 57.57%, ash content 3.49%, fat content 12.11%, protein content 22.71%, carbohydrate content 4.14%, vitamin D content 2.13 mcg per 100 grams, and calcium content 3.83 mg per 100 grams. Additionally, it fulfills 1.21% of the fat adequacy level (ALG) for the general group, 5.73% protein, 0.19% carbohydrate, 4% vitamin D, and 0.1% calcium. | |||||||||
| Uncontrolled Keywords: | Keju Mozzarella, Premix Mikronutrien, Fase Laktasi, Proksimat, Vitamin D Mozzarella Cheese, Micronutrient Premix, Stage of Lactation, Proximate, Vitamin D | |||||||||
| Subjects: | Q Science > Q Science (General) | |||||||||
| Divisions: | 07-Fakultas Kedokteran 07-Fakultas Kedokteran > 13211-Prodi Ilmu Gizi |
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| Depositing User: | Qurratu A'yun | |||||||||
| Date Deposited: | 14 Feb 2025 08:08 | |||||||||
| Last Modified: | 14 Feb 2025 08:08 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/45501 |
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