Aplikasi ekstrak asam sunti sebagai bahan penggumpal dan karakterisasi fisik keju oles dengan variasi jenis bahan baku santan kelapa dan jenis starter cultures
Coconut milk-based spreadable cheese has been developed in previous studies with the addition of 1% starter culture (Lactococcus lactis subsp lactis, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. lactis biovar. diacetylactis) to replace the use of milk. However, the texture of th...
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Universitas Trunojoyo Madura
2025-01-01
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| Series: | Agrointek |
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| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/22623 |
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| author | Dewi Yunita Syarifah Rohaya Tyas Dwi Rahayu Putu Virgina Partha Devanthi Kurnia Ramadhan |
| author_facet | Dewi Yunita Syarifah Rohaya Tyas Dwi Rahayu Putu Virgina Partha Devanthi Kurnia Ramadhan |
| author_sort | Dewi Yunita |
| collection | DOAJ |
| description | Coconut milk-based spreadable cheese has been developed in previous studies with the addition of 1% starter culture (Lactococcus lactis subsp lactis, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. lactis biovar. diacetylactis) to replace the use of milk. However, the texture of the spreadable cheese melts easily at room temperature. This research aims to improve the physical characteristics of spreadable cheese made from coconut milk. Improvements were made by adding asam sunti extract, a local commodity from Aceh Province. Spreadable cheese is then made from various types of raw materials (B; 100% pure coconut milk (B1) and 50% pure coconut milk + 50% water (B2)) and various types of starter culture (S; freeze-dried (S1) and cultured (S2)). The resulting spreadable cheese was analyzed for physical characteristics (spreadability, texture, meltability, and oil separation index). The results showed that the combination of treatment with variations in the type of raw material and type of starter culture did not affect the spreadability of coconut milk spread cheese (P0.05). The spreadable cheese made from 50% pure coconut milk + 50% water and cultured starter (B2S2) is more recommended for commercial production. This cheese has a spreadability value of 7.50 ± 0.50 cm, texture of 3.50 ± 0.00 gf, meltability of 15.33 ± 2.00 mm, and oil separation index of 87.33 ± 8.62% |
| format | Article |
| id | doaj-art-39f38a8b92bb4c458b6002e06ba5ee8e |
| institution | Kabale University |
| issn | 1907-8056 2527-5410 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Universitas Trunojoyo Madura |
| record_format | Article |
| series | Agrointek |
| spelling | doaj-art-39f38a8b92bb4c458b6002e06ba5ee8e2025-01-27T10:43:11ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102025-01-0119115516310.21107/agrointek.v19i1.226239268Aplikasi ekstrak asam sunti sebagai bahan penggumpal dan karakterisasi fisik keju oles dengan variasi jenis bahan baku santan kelapa dan jenis starter culturesDewi Yunita0Syarifah Rohaya1Tyas Dwi Rahayu2Putu Virgina Partha Devanthi3Kurnia Ramadhan4Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala, Banda Aceh, IndonesiaProgram Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala, Banda Aceh, IndonesiaProgram Studi Magister Teknologi Industri Pertanian, Fakultas Pertanian, Universitas Syiah Kuala, Banda Aceh, IndonesiaProgram Studi Bioteknologi, Institut Bio Scientia International Indonesia, IndonesiaProgram Studi Ilmu dan Teknologi Pangan, Universitas Bakrie, Jakarta, IndonesiaCoconut milk-based spreadable cheese has been developed in previous studies with the addition of 1% starter culture (Lactococcus lactis subsp lactis, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. lactis biovar. diacetylactis) to replace the use of milk. However, the texture of the spreadable cheese melts easily at room temperature. This research aims to improve the physical characteristics of spreadable cheese made from coconut milk. Improvements were made by adding asam sunti extract, a local commodity from Aceh Province. Spreadable cheese is then made from various types of raw materials (B; 100% pure coconut milk (B1) and 50% pure coconut milk + 50% water (B2)) and various types of starter culture (S; freeze-dried (S1) and cultured (S2)). The resulting spreadable cheese was analyzed for physical characteristics (spreadability, texture, meltability, and oil separation index). The results showed that the combination of treatment with variations in the type of raw material and type of starter culture did not affect the spreadability of coconut milk spread cheese (P0.05). The spreadable cheese made from 50% pure coconut milk + 50% water and cultured starter (B2S2) is more recommended for commercial production. This cheese has a spreadability value of 7.50 ± 0.50 cm, texture of 3.50 ± 0.00 gf, meltability of 15.33 ± 2.00 mm, and oil separation index of 87.33 ± 8.62%https://journal.trunojoyo.ac.id/agrointek/article/view/22623meltabilityoil separation indexspreadable cheesesunti acidtexture |
| spellingShingle | Dewi Yunita Syarifah Rohaya Tyas Dwi Rahayu Putu Virgina Partha Devanthi Kurnia Ramadhan Aplikasi ekstrak asam sunti sebagai bahan penggumpal dan karakterisasi fisik keju oles dengan variasi jenis bahan baku santan kelapa dan jenis starter cultures Agrointek meltability oil separation index spreadable cheese sunti acid texture |
| title | Aplikasi ekstrak asam sunti sebagai bahan penggumpal dan karakterisasi fisik keju oles dengan variasi jenis bahan baku santan kelapa dan jenis starter cultures |
| title_full | Aplikasi ekstrak asam sunti sebagai bahan penggumpal dan karakterisasi fisik keju oles dengan variasi jenis bahan baku santan kelapa dan jenis starter cultures |
| title_fullStr | Aplikasi ekstrak asam sunti sebagai bahan penggumpal dan karakterisasi fisik keju oles dengan variasi jenis bahan baku santan kelapa dan jenis starter cultures |
| title_full_unstemmed | Aplikasi ekstrak asam sunti sebagai bahan penggumpal dan karakterisasi fisik keju oles dengan variasi jenis bahan baku santan kelapa dan jenis starter cultures |
| title_short | Aplikasi ekstrak asam sunti sebagai bahan penggumpal dan karakterisasi fisik keju oles dengan variasi jenis bahan baku santan kelapa dan jenis starter cultures |
| title_sort | aplikasi ekstrak asam sunti sebagai bahan penggumpal dan karakterisasi fisik keju oles dengan variasi jenis bahan baku santan kelapa dan jenis starter cultures |
| topic | meltability oil separation index spreadable cheese sunti acid texture |
| url | https://journal.trunojoyo.ac.id/agrointek/article/view/22623 |
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