KARAKTERISTIK SENSORI ROSELLA SOFT CHEESE

    Sherina Widyawati Rochmah, - and Ai Mahmudatussa’adah, - and Yulia Rahmawati, - (2025) KARAKTERISTIK SENSORI ROSELLA SOFT CHEESE. S1 thesis, Universitas Pendidikan Indonesia.

    Abstract

    Soft cheese merupakan salah satu jenis keju dengan karakteristik tekstur yang lembut serta kelembaban tinggi. Soft cheese dijual dengan harga tinggi karena penggunaan enzim rennet sebagai koagulan dalam penggumpalan protein susu. Alternatif koagulan yang dapat digunakan adalah dengan memanfaatkan ekstrak bahan lokal bersifat asam. Bunga rosella memiliki kandungan asam sitrat, asam malat, dan asam akrobat. Penelitian ini bertujuan untuk memanfaatkan ekstrak bunga rosella sebagai koagulan dalam pembuatan keju lunak. Metode penelitian yang digunakan yaitu eksperimental melalui tahapan analisis resep, uji coba starting recipe, uji QDA soft cheese original, ekstraksi bunga rosella, pengembangan rosella soft cheese, serta uji karakteristik sensori oleh lima panelis ahli. Penelitian menghasilkan formula starting recipe soft cheese yaitu 93% susu sapi full cream, 3,4% jus lemon, 2,7% krim kental, dan 0,1 % garam. Ekstraksi bunga rosella mendapatkan persentase sebanyak 91% air mineral dan 9% rosella merah kering. Formula rosella soft cheese yang didapatkan adalah 90% susu sapi full cream, 7,1% ekstrak bunga rosella, 2,6% krim kental, dan 0,2% garam. Karakteristik sensori rosella soft cheese yaitu warna yang terang, tekstur cukup lembut, aroma asam kuat, mouthfeel granulity halus dan tidak terlalu berpasir, rasa creamy dan rasa masam produk cukup kuat, serta aftertaste produk menandakan sensasi rasa yang kuat. Soft cheese is a type of cheese characterised by itssoft texture and high moisture content. Soft cheese is sold at ahigh price due to the use of rennet enzymes as coagulants in thecurdling of milk proteins. An alternative coagulant that can be used isan extract from a local acidic ingredient. Rosella flowers containcitric acid, malic acid, and acrobatic acid. The objective of this study is toutilise rosella flower extract as a coagulant in the production of soft cheese. The research method used was experimental through the stages of recipe analysis, starting recipe testing, QDA reference soft cheese testing, rosella flower extraction, rosella soft cheese development, and sensory characteristic testing by five expert panelists. The research produced a starting recipe formulafor soft cheese consisting of 93% full cream cow's milk, 3.4% lemon juice, 2.7% thick cream, and 0.1% salt. Rosella flower extraction yielded a percentage of 91% mineral water and 9% dried red rosella. The rosella soft cheese formula obtained was 90% full cream cow's milk, 7.1%rosella flower extract, 2.6% heavy cream, and 0.2% salt. The sensory characteristics of rosella soft cheese are a bright colour, a fairly soft texture, a strong sour aroma, a smooth and not too grainy mouthfeel, a creamy taste, and a fairly strong sour taste, as well as an aftertaste that indicates a strong flavour sensation.

    Baca Full Text klik disini
    [thumbnail of S_TBO_2108768_Title.pdf] Text
    S_TBO_2108768_Title.pdf
    Download (1MB)
    [thumbnail of S_TBO_2108768_Chapter1.pdf] Text
    S_TBO_2108768_Chapter1.pdf
    Download (304kB)
    [thumbnail of S_TBO_2108768_Chapter2.pdf] Text
    S_TBO_2108768_Chapter2.pdf
    Restricted to Staf Perpustakaan
    Download (809kB)
    [thumbnail of S_TBO_2108768_Chapter3.pdf] Text
    S_TBO_2108768_Chapter3.pdf
    Download (284kB)
    [thumbnail of S_TBO_2108768_Chapter4.pdf] Text
    S_TBO_2108768_Chapter4.pdf
    Restricted to Staf Perpustakaan
    Download (785kB)
    [thumbnail of S_TBO_2108768_Chapter5.pdf] Text
    S_TBO_2108768_Chapter5.pdf
    Download (236kB)
    [thumbnail of S_TBO_2108768_Appendix.pdf] Text
    S_TBO_2108768_Appendix.pdf
    Restricted to Staf Perpustakaan
    Download (964kB)
    Official URL: https://repository.upi.edu
    Item Type: Thesis (S1)
    Additional Information: ID SINTA Dosen Pembimbing: Ai Mahmudatussa'adah: 5994030 Yulia Rahmawati: 5999482
    Uncontrolled Keywords: ekstrak rosella, karakteristik sensori, rosella soft cheese, soft cheese. rosella extract, rosella soft cheese, sensory characteristics, soft cheese.
    Subjects: T Technology > TX Home economics
    Divisions: Fakultas Pendidikan Teknik dan Industri > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga
    Depositing User: Sherina Widyawati Rochmah
    Date Deposited: 31 Oct 2025 06:45
    Last Modified: 31 Oct 2025 06:45
    URI: http://repository.upi.edu/id/eprint/144777

    Actions (login required)

    View Item View Item