PENGARUH KANDUNGAN PROTEIN DAN DURASI PENYIMPANAN KRIMER PLAIN TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK KRIMER KENTAL MANIS KEMASAN KALENG

The consumption of milk and derivatived products is currently increasing, one of which is sweetened condensed creamer (SCM). During the storage process, milk undergoes chemical changes, one of which is an increase in total acid content. Longer the storage process, the total acid content of milk increases significantly which results in damage to the quality of milk. Protein content is very important in milk because it affects milk quality. This study aimed to the interaction of protein and storage duration of plain creamer on the physical, chemical, and organoleptic characteristics of canned sweetened condensed creamer, determined the effect of protein content and storage duration on the physical, chemical, and organoleptic characteristics of canned sweetened condensed creamer. This research used the method of Factorial Randomized Block Design (RBD) with two factors, the first is difference in protein (2% and 3%), while the second factor is difference in storage duration (1 month; 3 months; 6 months; and 9 months). There was an interaction between different protein and storage duration on pH value, viscosity, fat content, sineresis, and colour intensity. Most preferred treatment based on organoleptic test was sweetened condensed creamer with 3% protein content and 1 month storage duration with a favourability score of 4.50.