Karakter/Sifat Fisik Kimia Keju Rendah Lemak Dari Berbagai Bahan Baku Susu Modifikasi

Juniawati, Juniawati; Usmiati, Sri; Damayanthi, Evy

doi:10.21082/jpasca.v12n2.2015.78-86

Cited by 5 publications

(6 citation statements)

References 23 publications

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“…Menurut Spreer (1998), rendemen keju yang dihasilkan dari susu sapi adalah 10%, sedangkan menurut Mullan (2007) rendemen keju cheddar dapat berkisar antara 9-10%. Rendemen yang dihasilkan pada keju nabati lebih tinggi dibandingkan rendemen dari keju hewani pada umumnya karena dipengaruhi oleh kandungan lemak dan protein didalam bahan yang digunakan (Juniawati et al, 2015) serta tidak adanya proses pemeraman.…”

Section: Rendemenunclassified

Pembuatan Keju Nabati Dari Kedelai Menggunakan Bakteri Asam Laktat Yang Diisolasi Dari Dadih

Syamsu¹,

Elsahida²

2018

j.tek.ind.pert

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Cheese generally has limitations to be consumed by people with milk protein allergies and vegetarian. Besides the price is relatively expensive, the fat content of cheese is also high. Proteins in soybean may be an alternative to protein of milk in cheese making because it has a protein content of which is not much different as well as a low fat content. The use of lactic acid bacteria from dadih as probiotic bacteria with the addition of food additives should be made to improve the quality of non-dairy cheese. This study aimed to determine the formulation of non-dairy cheese made from soybeans with the right flavor concentration which is able to resemble the dairy cheese and to evaluate its characteristics. The design used was a completely randomized factorial design. The types of treatments given were the type of soy milk, percentage of inoculum, and concentration of flavor added. Types of soy milk used were a commercial soy milk powder and fresh soy milk with percentages of inoculum 5%, 10% , and 15% (v/v) as well as the addition of cheese flavor concentrations of 0.5%; 0.7% ; 0.9% ; 1.1%; and 1.3% (w/v). Data were analyzed by ANOVA followed by Duncan test if it showed significant differences. A Not A Test showed that the addition of cheese flavor 0.9% (w/v) and as much as 15% (w/v) the amount of inoculum in fresh soy milk produced not significantly different smells with commercial dairy cheese at 95% confidence level. Non-dairy cheese produced can be classified as a semi hard cheese and skim cheese as seen from MFFB (moisture fat free basis) and FDM (fat in dry matter).Characteristics of non-dairy cheese produced were the water content of 66.3%; ash content of 3.27%; protein content of 26.74%; and the fat content of 0.36%. ABSTRAKKeju yang dikenal pada umumnya memiliki keterbatasan untuk dikonsumsi oleh penderita alergi protein susu dan vegetarian. Selain harganya yang relatif mahal, kandungan lemak pada keju juga tinggi. Protein pada kedelai dapat menjadi alternatif pengganti protein dari susu pada pembuatan keju karena memiliki kadar protein yang tidak jauh berbeda serta kadar lemak yang lebih rendah. Penggunaan bakteri asam laktat dari dadih sebagai bakteri probiotik dengan penambahan bahan tambahan pangan perlu dilakukan untuk memperbaiki mutu dari keju nabati. Penelitian ini bertujuan menentukan formulasi pembuatan keju nabati berbahan baku kedelai dengan konsentrasi perisa keju yang tepat sehingga mampu menyerupai keju hewani, serta mengetahui karakteristiknya. Rancangan yang digunakan adalah Rancangan Acak Lengkap Faktorial. Jenis perlakuan yang diberikan adalah jenis susu kedelai, persentase inokulum, dan konsentrasi perisa keju yang ditambahkan. Jenis susu kedelai yang digunakan adalah susu kedelai bubuk komersial dan susu kedelai segar dengan persentase inokulum 5% , 10% , dan 15% (v/v) serta konsentrasi penambahan perisa keju 0,5% ; 0,7% ; 0,9% ; 1,1% ; dan 1,3% (b/v). Data dianalisis dengan ANOVA dilanjutkan dengan uji Duncan apabila menunjukkan pengaruh yang nyata. Uji A Bukan A menunjukkan bahw...

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Section: Rendemenunclassified

Pembuatan Keju Nabati Dari Kedelai Menggunakan Bakteri Asam Laktat Yang Diisolasi Dari Dadih

Syamsu¹,

Elsahida²

2018

j.tek.ind.pert

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“…Bonfatti et al (2019) stated that protein content is the main factor that influences cheese yield. The higher the concentration of protein and fat in milk, the yield will increase (Juniawati et al, 2015). CV "XYZ" states that weather conditions can affect the quality of milk so that during the rainy season it can reduce curd weight.…”

Section: Resultsmentioning

confidence: 99%

Quality Control Analysis of Mozzarella Cheese Coagulation Process in CV “XYZ”

2022

Nusantara Science and Technology Proceedings

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Cheese is a dairy product high in nutrients that are prone to damage. One type is mozzarella cheese which has a smooth, soft, and filamentous texture. One of the crucial steps in cheese processing is the coagulation process of milk which is the process of clotting milk and producing curd and whey. One of the critical things that need to do to retain the cheese quality is to conduct a quality control analysis of the coagulation process. Quality control is the process of producing healthy food. CV "XYZ" is a company engaged in milk processing in East Java. The indicators that are important to note in the coagulation process are whey pH, curd weight, and curd yield to obtain good cheese quality in CV "XYZ". The method used is a direct observation which includes sampling, measuring whey pH, weighing curd weight, calculating curd yield, and data processing. The results obtained in quality control during the coagulation process of mozzarella cheese in CV "XYZ" are whey pH, weight, and curd yields show controlled values because none of them exceed the limits set by the company. Sampling on day 10 had the best pH value of whey, with a value of 5.13. The best weight and yield of the cheese curd were found in the 4 th -day sampling, which weigh 123.6kg and the yield 12.06%. The factors that cause the difference in the pH value of whey are the initial pH value of milk and the addition of acidifier types. The factors that cause the differences in weight yield and curd yield are the nutritional content of milk, the pH of milk after acidification, the addition of CaCl2, and the time of coagulation.

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“…The ash content indicates the mineral content contained in the food (Pardede et al, 2013). Milk minerals such as calcium, phosphorus, and magnesium are concentrated in the curd, forming during coagulation (Juniawati et al 2015).…”

Section: Chemical Characteristics Of Fresh Cheese Dali Dangkementioning

confidence: 99%

Comparison of Physicochemical, Microbiological, and Organoleptic Characteristics of Dali, Dangke, and Fresh Cheese from Goat Milk

Wahyuningtyas,

Taufik,

Soenarno

et al. 2023

JITV

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Indonesian people utilize goat milk to be traditionally processed into food products.Â Goat milk processing into dairy products is expected to be an alternative way to increase the value of goat milk consumption without reducing the benefit.Â The traditional dairy products from goat milk are Dali from North Sumatra and Dangke from South Sulawesi.Â This study aimed to examine the physiochemical, microbiological, and organoleptic characteristics of dali with Agave angustifolia leaf extract coagulant (alo-alo leaf), dangke with papaya latex coagulant, and fresh cheese with rennet coagulant.Â The experimental design used a randomized block design with three different levels of coagulant treatment, namely Rennet, papaya latex, and Agave angustifolia leaves as casein coagulating enzymes for dali, dangke, and fresh cheese.Â The variance and non-parametric data test used the Kruskal-Wallis test, followed by Tukey's multiple comparison test.Â The results showed that the values of aw, pH, and fat between dali, dangke, and fresh cheese were not different.Â Meanwhile, there is a significant difference (P0.05) for yield value, dry matter, ash, protein, and carbohydrate.Â The results showed that the total plate count, yeast, and mold count of fresh cheese, dali, and dangke were not significantly different.Â The results of the hedonic test showed that fresh cheese differs significantly from others (P0.05).Â Fresh cheese had a better organoleptic value than dangke and dali.

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Karakter/Sifat Fisik Kimia Keju Rendah Lemak Dari Berbagai Bahan Baku Susu Modifikasi

Cited by 5 publications

References 23 publications

Pembuatan Keju Nabati Dari Kedelai Menggunakan Bakteri Asam Laktat Yang Diisolasi Dari Dadih

Pembuatan Keju Nabati Dari Kedelai Menggunakan Bakteri Asam Laktat Yang Diisolasi Dari Dadih

Quality Control Analysis of Mozzarella Cheese Coagulation Process in CV “XYZ”

Comparison of Physicochemical, Microbiological, and Organoleptic Characteristics of Dali, Dangke, and Fresh Cheese from Goat Milk

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