Evaluasi Sifat Fisika Kimia dan Nilai Gizi Keju Berbahan Dasar Kacang Tunggak dengan Bakteri Lactobacillus bulgaricus dan Streptococcus thermophilus sebagai keju Nabati Rendah Lemak

Yola Barokah(1*), Dudung Angkasa(2), Vitria Melani(3)

(*) Corresponding Author


This study aimed to develop and evaluate the physicochemical properties and sensory
evaluation of cowpea-based cheese (CBC). CBC made from a blend of cowpea extract (500 ml)
and skim milk (100 ml) which were added 1% (ratio 50:50 of Lactobacillus bulgaricus [LB] and
Streptococcus thermophilus [ST]) as formula 1 (F1), 2% LB+ST as F2, and 3% LB+ST as F3. All
formulas were triplicate for total fat (TFC), calcium (CC) and lactic acid content (LAC) analysis in
accredited laboratory. Sensory evaluation was tested by 25 semi-trained panelists. In percentage,
TFC of F1, F2 and F3 were 0.12%, 0.13% and 0.12%, respectively. CC of F2 in mg/100 gram was
the highest (129.58) if compared to F1 (90.13) and F3 (110.94) while F3 was the highest (14929.66)
for LAC (in mg/ml) if compared to F1 (9437) and F2 (11178.39). Only F2 has the highest acceptance
for all sensory parameter.  
Keywords: cowpeas, calcium, fat, vegan cheese

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DOI: https://doi.org/10.26714/jg.7.2.2018.%25p


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Diterbitkan oleh: Program Studi Gizi (D3 dan S1)
Fakultas Ilmu Keperawatan dan Kesehatan
Universitas Muhammadiyah Semarang

Sekretariat: Jl. Kedungmundu Raya No. 18 Semarang


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