Penentuan Pengaruh Kulit Ari Psyllium Dan Susu Full Cream Terhadap Kadar Air Dan Abu Pada Pembuatan Cream Cheese Menggunakan Response Surface Methodology

Abstract

Naskah diterima: 29/5/2020 Cream cheese is one type of cheese that has rich nutrition prepared by acid coagulation, including fermentation using lactic acid bacteria. It also has soft, smooth, white, creamy texture and acid taste characteristics. To improve its quality, psyllium husk (Plantago ovata) and full cream milk can be added as stabilizer and taste improver, respectively. The objective of the present study was to determine the effect of psyllium husk and full cream milk on water and ash content of the cheese cream product. Fermentation of milk was conducted using Lactobacillus bulgaricus with variation of psyllium husk addition (0.1-0.5%) and full cream milk (8-16%). Response suface method-central composite design was applied as experimental design in the present study. The experiment result indicate that psylliym husk has significant effect on water (p = 0.035) and ash (p = 0.009) content of the cheese cream product. The equation obtained in this experiment can be used to adjust the water and ash content of the cheese cream product.