IDENTIFIKASI DAN KARAKTERISASI AROMA "PRENGUS" ("goaty flavor") SUSU KAMBING SERTA PRODUK OLAHANNYA

Abstract

The goat's milk is recognized as a high nutrient's product and it has high economical value. One of the problem for utilization of goat's milk is the present of goaty aroma in goat's milk. Many consumers does not like milk with goaty aroma, especially the consumer from food industries. This research was conducted to identify the fatty acids and the intensity of goaty aroma from goat's milk, and cow's milk as a standard. Goat's milk and cow's milk were prepared as the whole milk, cream and skim. Separation of cream and skim was done by using cream separator. Goat's milk and cow's milk were chemically analyzed (proximate analysis) for the content of water, dry matter, fat, protein, lactose and ash. Furthermore, the content of fatty acids of milk we measured by GC (gas chromatography) and GC-MS (gas chromatography-mass spectrophotometry). Intensity of goaty aroma was determined by sensory analysis using scores from 1 to 5, whereas 1 = not goaty aroma, and 5 = very goaty aroma. Data from chemical analysis and organoleptic/sensory analysis were statistically analyzed. The proximate analysis indicated that fat content of goat's milk higher than that of cow,s milk, i.e 6.12 and 3.35% respectively, while other nutrients relatively equal. Sensory's test score for goaty aroma of whole goat's milk and goat's milk cream were similar, i.e. 3.96 and 4.12. These score more higher than score of goat's milk skim (2.48). Aroma's score of cow,s milk (whole, cream and skim) exactly lower than that of goat's milk, i.e. 1.12 — 1.20 (not goaty aroma — little goaty aroma). The fatty acids of caprilic, lauric, caproic and capric in goat's milk were higher than that of in the cow's milk, which were more than 50, 10, 2 and 1.5 times,respectively. Conclusion of this study was: (I) Goaty aroma and goaty flavor related to the content of fat and fatty acids from the whole and cream of goats's milk (2) It was suggested that he fatty acids of caprilic and lauric contributed to the goaty aroma of goat's milk. Further research for reducing the intensity of goaty aroma in goat's milk is important to be done. Several processing method must be performed and the goaty aroma of goat's milk must be evaluated, both before and after processing. Susu kambing dikenal bergizi tinggi -clan mempunyai nilai ekonomi baik. Salah satu masalah pemanfaatan susu kambing adalah adanya aroma "prengus" yang tidak disukai oleh banyak konsumen, khususnya konsumen dart flak industri pengolahan. Penelitian ini bertujuan untuk mengidentifikasi asam-asam lemak dan intensitas aroma "prengus" dart susu kambing, dan dart susu sapi sebagai pembanding. Susu kambing dan susu sapi dipersiapkan dalam bentuk susu penuh (whole milk), bagian krim dan bagian skim. Pemisahan krim dan skim menggunakan cream separator. Susu kambing dan susu sapi dianalisis kimiawi berupa analisis proksimat untuk kadar air, total bahan padat, kadar lemak, kadar protein, kadar laktosa dan kadar abu. Selanjutnya susu dianalisis kandungan asam-asam lemalcnya dengan metoda kromatografi gas (GC, gas chromatography) dan GC-MS (gas chromatography-mass .spectrophotometry). Intensitas aroma dan flavor "prengus" ditentukan dengan uji organoleptik berdasarkan skoring (1 s/d 5), yaitu 1 = tidak "prengus" dan 5 = sangat "prengus". Data hasil analisis kimiawi dan uji organoleptik dianalisis statistik. Hasil analisis proksimat menunjukkan bahwa kadar lemak susu kambing lebih tinggi dibanding susu sapi, yaitu masing-masing 6,12% dan 3,35%, sedangkan komponen yang lain relatif sama. Skor uji organoleptik untuk aroma "prengus" susu kambing penult (whole milk) dan bagian krim relatif sama, yaitu 3,96 dan 4,12. Skor tersebut Whitt tinggi dibandingkan shin susu kambing (2,48). Skor aroma susu sapi (whole, krim dan krim) jauh lebih rendah, yaitu pada kisaran 1,12-1,20 (tidak prengus — sedikit "prengus"), dibandingkan susu kambing. Asam lemak kaprilat, laurat, kaproat dan kaprat didalam susu kambing lebih tinggi dibanding asam lemak tersebut didalam susu sapi, yaitu masing-tnasing mencapai 50, 10, 2 dan 1,5 kali. Kesimpulan penelitian ini yaitu: (1) Aroma dan flavor "prengus berkaitan dengan kandungan lemak dan asam lemak susu kambing, baik susu penuh maupun bagiankrim (2) Asam lemak kaprilat dan !aural diduga mempunyai kontribusi bennakna terhadap aroma "prengus" susu kambing. Penelitian lanjutan untuk mengurangi intensitas aroma "prengus" susu kambing perlu dilakukan. Beberapa metoda pengolahan perlu dicoba dan kemudian dilakukan analisis aroma "prengus" pada susu sebelum dan sesudah diolah.