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PENGARUH PENAMBAHAN EKSTRAK JERUK NIPIS ( Citrus aurantifolia) SEBAGAI KOAGULAN DAN KONSENTRASI GARAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK CREAM CHEESE

Hasanna, Loudy Alamanda (2018) PENGARUH PENAMBAHAN EKSTRAK JERUK NIPIS ( Citrus aurantifolia) SEBAGAI KOAGULAN DAN KONSENTRASI GARAM TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK CREAM CHEESE. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Cream cheese is a soft cheese obtained from the formation of curd with milk acidification, but in the process need more time around ± 5-8 hours. One of the causes is using starter bacteria culture as acid ingredient, so it is necessary to use another acid ingredients as an alternative to the starter bacteria culture. One of the alternatives of acid that can be used is the extract of lime. Lime (Citrus aurantifolia) contains of 6-8% citric acid. In addition to the acidification process, salting is also needed to make the cream cheese. The functions of salt are taking the whey out from the curd, regulating the water content and the acidity of cheese, and formating of cheese flavor. The addition of salt will affect to the texture and the appearance. It also can inhibite the production of acid, so the pH of cheese will not decrease. This study was conducted with the aim to determine the interactions of lime extract and salt concentration to the quality of cream cheese. It was using Group Random Design method with two factors that were arranged factorial namely the addition of lime extract as coagulant (2, 4, and 6 %) and salt concentration (0,5; 0,75; and 1 %). Observation parameters included observation of physical quality (yield, texture, spreadibility, color intensity), chemical quality (pH, water content, protein, lipid), and organoleptic (taste, color, texture, preference) of cream cheese. The results showed that there was an interaction between lime extract and salt concentration added to the physical, chemical, and organoleptic characteristics of cream cheese. Based on the parameters that have been tested, the addition of 2% of lime extract and 0.75% of salt (P1Q2) was the best result based on 31.69% of yield, 1.29 N cm2 of texture, 16.83 cm of spreadibility, color intensity (L = 81.53; a+ = 1.80; b+ = 21.43), 4.80 of pH, 54.03% of water content, 65.28% of lipid, 17.67% of protein, 3.47 of taste score (tasty enough), 3.63 of color score (yellowish white), 4.00 of texture score (soft), 3.53 of preference score (like).

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201310220311026
Uncontrolled Keywords: Cream cheese, lime extract, salt concentration
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 22 Nov 2018 03:17
Last Modified: 22 Nov 2018 03:17
URI : http://eprints.umm.ac.id/id/eprint/40547

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