Electronic Theses and Dissertation

Keju merupakan produk pangan hasil koagulasi protein susu yang banyak dimanfaatkan dalam berbagai produk pangan. Namun, rendahnya produksi susu di Provinsi Aceh serta meningkatnya kebutuhan produk bagi konsumen dengan intoleransi laktosa dan pola konsumsi berbasis nabati mendorong pengembangan keju non-susu. Santan kelapa berpotensi digunakan sebagai bahan baku keju oles karena memiliki kandungan lemak tinggi dan mampu membentuk emulsi yang menyerupai karakteristik keju oles. Penelitian ini bertujuan memperbaiki sifat fisikokimia keju oles berbasis santan kelapa dan untuk melihat pengaruh lama pasteurisasi dan lama penyaringan terhadap kualitas fisikokimia keju oles berbahan dasar santan kelapa dengan penambahan ekstrak asam sunti, garam, guar gum, soya lechitin, dan hidrolised isolate soy protein (ISP) (keju oles santan coco sunti-GLI).
Penelitian dilakukan menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan dua faktor. Faktor pertama adalah lama pasteurisasi pada suhu 80℃ (A) yang terdiri atas tiga taraf yaitu 30 menit (A1), 35 menit (A2), dan 40 menit (A3). Faktor kedua adalah lama penyaringan (B) yang terdiri atas dua taraf yaitu 2 hari (B1) dan 3 hari (B2). Setiap perlakuan diulang sebanyak tiga kali sehingga diperoleh 18 satuan percobaan. Parameter karakteristik yang diamati meliputi fisik dan kimia. Karakteristik fisik yang diamati meliputi aktivitas air (aw), tekstur, daya oles (spreadability), daya leleh (meltability) dan oil separation index (OSI). Karakteristik kimia yang diamati meliputi kadar air, kadar protein dan kadar lemak. Penentuan perlakuan terbaik adalah dengan uji perangkingan pada hasil analisis sifat fisik dan selanjutnya perlakuan terbaik diuji secara uji hedonik dan uji deskripsi. Uji hedonik dengan skala 1 sangat tidak suka hingga 5 sangat suka dan uji deskripsi dengan skala 1 sangat lemah hingga 5 sangat kuat oleh 30 panelis semi terlatih terhadap atribut rasa, aroma, dan tekstur.
Berdasarkan hasil penlitian pada analisis karakteristik fisik setiap perlakuan sudah mencapai target yang diinginkan yaitu memiliki nilai aktivitas air (aw) 0,73, tekstur 10 gf, daya oles (spreadability) 14,20 cm, daya leleh (Meltability) 60,43 mm dan oil seperation index (OSI) 108,42% dan hasil analisis karakteristik kimia pada nilai kadar air 60,64%, kadar protein 8,07% dan kadar lemak 28,50%. Perlakuan terbaik diuji dengan metode uji rangking diperoleh pada perlakuan lama pasteurisasi 40 menit dan lama penyaringan 2 hari (A3B1) dan dilanjut dengan uji hedonik dan deskripsi. Hasil uji hedonik menunjukkan penerimaan panelis berada pada kategori netral hingga disukai, yaitu hedonik rasa 3,50 (netral), aroma 3,83 (suka) dan tekstur 3,70 (suka). Hasil uji deskripsi menunjukkan intensitas karakteristik yang kuat pada rasa khas santan (3,82), aroma khas santan (3,90) dan tekstur creamy (3,69).
Secara keseluruhan, hasil penelitian menunjukkan bahwa keju oles berbasis santan kelapa memiliki karakteristik fisik, kimia, dan sensori yang baik sehingga berpotensi dikembangkan sebagai alternatif keju oles non-susu berbasis bahan baku lokal. Penelitian selanjutnya disarankan menggunakan beban pada tahap pemisahan whey untuk menurunkan kadar air, mengkaji pengaruh penggunaan enzim rennet terhadap kadar protein dan kadar air, serta pengujian umur simpan terhadap keju oles santan kelapa belum pernah diteliti hingga saat ini.

Cheese is a food product produced by the coagulation of milk protein and is widely used in various food products. However, low milk production in Aceh Province and the increasing demand for products for consumers with lactose intolerance and a plant-based diet have encouraged the development of non-dairy cheeses. Coconut milk has the potential to be used as a raw material for spreadable cheese due to its high fat content and ability to form an emulsion that resembles the characteristics of spreadable cheese. This study aimed to improve the physicochemical properties of coconut milk-based spreadable cheese and to examine the effects of pasteurization time and filtration time on the physicochemical quality of coconut milk-based spreadable cheese with the addition of sunti acid extract, salt, guar gum, soy lecithin, and hydrolyzed isolate soy protein (ISP) (coco sunti coconut milk spreadable cheese-GLI). The study was conducted using a factorial Randomized Block Design (RBD) with two factors. The first factor was pasteurization time at 80°C (A), consisting of three levels: 30 minutes (A1), 35 minutes (A2), and 40 minutes (A3). The second factor was the filtration time (B), which consisted of two levels: 2 days (B1) and 3 days (B2). Each treatment was repeated three times, resulting in 18 experimental units. Observed characteristics included physical and chemical parameters. Physical characteristics observed included water activity (aw), texture, spreadability, meltability, and oil separation index (OSI). Chemical characteristics observed included water content, protein content, and fat content. The best treatment was determined by ranking the results of the physical property analysis, followed by hedonic and descriptive tests. The hedonic test was conducted on a scale of 1 (very dislike) to 5 (very like), and the descriptive test was conducted on a scale of 1 (very weak) to 5 (very strong) by 30 semi-trained panelists for taste, aroma, and texture attributes. Based on the results of the research on the analysis of physical characteristics of each treatment has achieved the desired target, namely having a water activity value (aw) of 0.73, texture of 10 gf, spreadability of 14.20 cm, melting power (Meltability) of 60.43 mm and oil separation index (OSI) of 108.42% and the results of the analysis of chemical characteristics at a water content value of 60.64%, protein content of 8.07% and fat content of 28.50%. The best treatment tested by the ranking test method was obtained in the treatment of 40 minutes pasteurization time and 2 days filtration time (A3B1) and continued with hedonic and description tests. The results of the hedonic test showed that panelists' acceptance was in the neutral to preferred category, namely hedonic taste 3.50 (neutral), aroma 3.83 (like) and texture 3.70 (like). The descriptive test results showed a strong characteristic intensity of coconut milk flavor (3.82), coconut milk aroma (3.90), and creamy texture (3.69). Overall, the results indicate that the coconut milk-based cheese spread has good physical, chemical, and sensory characteristics, thus potentially being developed as an alternative non-dairy cheese spread based on local raw materials. Further research is recommended using a load during the whey separation stage to reduce water content, examining the effect of rennet enzyme on protein and water content, and testing the shelf life of coconut milk cheese spread, as this has not been studied to date.