Electronic Theses and Dissertation

Penelitian ini secara umum bertujuan untuk membuat keju oles santan kelapa
tanpa menggunakan starter cultures. Secara khusus, penelitian ini bertujuan untuk
mengetahui pengaruh penggunaan asam sunti dan penambahan bahan penstabil terhadap
karakteristik fisiko-kimia keju oles berbahan dasar santan. Penelitian ini dilakukan
menggunakan Rancangan Acak Kelompok (RAK) faktorial yang terdiri dari 2 faktor.
Faktor pertama yaitu jenis bahan pengasam (A) yang terdiri dari 2 taraf yaitu ekstrak asam
sunti (A1) dan pasta asam sunti (A2). Faktor kedua yaitu jenis bahan penstabil (P) yang
terdiri dari 4 taraf yaitu kontrol atau tanpa penstabil (P0), xanthan gum (P1), guar gum
(P2) dan gum arab (P3). Hasil penelitian menunjukkan perbedaan jenis pengasaman dapat
menurunkan nilai pH dan rendemen keju oles santan. Jenis pengasaman memberikan
pengaruh terhadap nilai (L*), nilai (a*), nilai (b*), kadar air dan aktivitas air. Perbedaan
jenis penstabil memberikan pengaruh terhadap daya oles, meltability, oil separation index,
kadar air, dan aktivitas air. Interaksi jenis pengasaman dan jenis penstabil memberikan
pengaruh terhadap kadar protein. Perlakuan terbaik pada penelitian ini yaitu keju oles
santan perlakuan ekstrak asam sunti dengan penambahan guar gum (A1P2) dengan
karakteristik daya oles 12,67 cm, meltability 85 mm, oil separation index 175 mm, tekstur
10 g, nilai (L*) +63,93, nilai (a*) +0,00, nilai (b*) +1,41, kadar air 49,33%, aktivitas air
0,86 dan kadar protein 2,03%.
Kata Kunci: Keju lunak, Santan kelapa, Asam sunti, xantan gum, guargum, gum arab

This research generally aims to make coconut milk spread cheese without using starter cultures. Specifically, this research aims to determine the effect of using sunti acid and the addition of stabilizers on the physico-chemical characteristics of spreadable cheese made from coconut milk. This research was conducted using a factorial Randomized Group Design (RAK) consisting of 2 factors. The first factor is the type of acidifying agent (A) which consists of 2 levels, namely sunti acid extract (A1) and sunti acid paste (A2). The second factor is the type of stabilizer (P) which consists of 4 levels, namely control or without stabilizer (P0), xanthan gum (P1), guar gum (P2) and gum arabic (P3). The results showed that different types of acidification can reduce the pH value and yield of coconut milk cheese spread. The type of acidification influenced the (L*) value, (a*) value, (b*) value, water content and water activity. Different types of stabilizer influenced spreadability, meltability, oil separation index, moisture content, and water activity. The interaction of acidification type and stabilizer type influenced protein content. The best treatment in this study was sunti acid extract treated coconut milk spreadable cheese with guar gum addition (A1P2) with characteristics of spreadability 12.67 cm, meltability 85 mm, oil separation index 175 mm, texture 10 g, value (L*) +63.93, value (a*) +0.00, value (b*) +1.41, moisture content 49.33%, water activity 0.86 and protein content 2.03%. Keyword: Soft cheese, coconut milk, sunti acid, xantan gum, guar gum, gum arabic