Electronic Theses and Dissertation

Penelitian ini bertujuan untuk mengembangkan keju oles santan dengan tekstur yang lebih baik dan kandungan nutrisi yang meningkat, mengatasi kelemahan penelitian sebelumnya yang menghasilkan keju oles santan bertekstur keras dan rendah protein belum sesuai standar SNI. Keju oles/keju olahan adalah keju yang dibuat dari berbagai jenis keju dengan tingkat kematangan berbeda serta bahan tambahan lainnya melalui proses pemanasan. Penelitian dilakukan dalam dua tahap. Tahap pertama difokuskan pada formulasi dan modifikasi proses pengolahan untuk standarisasi. Ditemukan formulasi santan kelapa setengah tua (rasio 1:1), 0,3% guar gum, 1% garam, dan isolat protein kedelai (ISP) pada konsentrasi 1%, 2%, dan 3%. Proses pengolahan melibatkan homogenisasi semua bahan, penambahan ekstrak asam hingga pH 4,5, pasteurisasi pada 80oC±5oC selama 30 menit, pendinginan hingga 45oC sebelum disimpan pada 4oC selama ±12 jam, dan penyaringan selama ±48 jam. Tahap kedua menggunakan Rancangan Acak Kelompok dengan dua faktor: jenis ekstrak asam (asam sunti, asam jawa, dan asam gelugur) dan konsentrasi ISP (1%, 2%, 3%). Data dianalisis menggunakan ANOVA dan uji BNT. Hasil penelitian menunjukkan keju oles santan memiliki tekstur rata-rata 249,78, aw 0,82, daya oles 14,19 cm, dan oil separation index 115,89%. Meltability rata-rata 70,19 mm. Warna menunjukkan nilai L* 66,39-72,40 (mendekati putih sempurna), a* 1,98-3,95 (rona merah), dan b* 8,14-11,57 (kekuningan). Kadar air rata-rata 70,00%, lemak 23,06%, dan protein 3,11%. Uji hedonik pada keju oles santan ekstrak asam jawa dengan 1% ISP menunjukkan panelis netral untuk rasa, warna, dan tekstur, serta menyukai aroma. Terdapat enam komponen volatil yang sama ditemukan pada ekstrak asam sunti dan keju olesnya

This research aims to develop coconut spreadable cheese with improved texture and increased nutritional content, addressing the weaknesses of previous research which produced coconut spreadable cheese with a hard texture and low protein content that did not meet SNI standards. The study was conducted in two stages. The first stage focused on formulation and modification of the processing method for standardization. The formulated coconut milk from semi-mature coconut (1:1 ratio), 0.3% guar gum, 1% salt, and soy protein isolate (ISP) at concentrations of 1%, 2%, and 3% were used. The processing involved homogenization of all ingredients, addition of acid extract until pH 4.5, pasteurization at 80oC±5oC for 30 minutes, cooling to 45oC before storage at 4oC for ±12 hours, and straining for ±48 hours. The second stage used a Randomized Block Design with two factors: type of acid extract (sunti acid, tamarind acid, and gelugur acid) and ISP concentration (1%, 2%, 3%). Data were analyzed using ANOVA and BNT test. The results showed that the coconut spreadable cheese had an average texture of 249.78, aw of 0.82, spreadability of 14.19 cm, and oil separation index of 115.89%. Meltability averaged 70.19 mm. The color showed L* values of 66.39-72.40 (approaching perfect white), a* of 1.98-3.95 (reddish hue), and b* of 8.14-11.57 (yellowish). The average moisture content was 70.00%, fat content 23.06%, and protein content 3.11%. Hedonic testing on coconut spreadable cheese made with tamarind acid extract and 1% ISP showed panelists were neutral for taste, color, and texture attributes, and liked the aroma attribute. Six identical volatile components were found in sunti acid extract and its coconut spreadable cheese.