Pengaruh Penambahan Minyak Jagung Pada Pembuatan Keju Olahan (Sliced cheese) Dengan Koagulan Getah Pepaya Kering Terhadap Kekerasan (Hardness), Waktu Leleh dan Akseptabilitas
Abstract
Sliced cheese refers to a type of processed cheese that is
either molded or cut into thin slices. The addation of corn oil into
processed cheese formulations is anticipated to enhance the
physical properties, overall quality, and acceptability of sliced
cheese products. The objective of this study was to investigate the
impact of varying concentrations of corn oil on specific attributes
of sliced cheese, namely hardness, melting time, and sensory
acceptability. An experimental approach was employed, utilizing a
Completely Randomized Design (CRD) with four levels of corn oil
addition: P0 (0%), P1 (5%), P2 (10%), and P3 (15%), with each
treatment replicated five times. Data obtained from physical
analyses were subjected to Analysis of Variance (ANOVA). In the
event of statistically significant differences, Duncan's Multiple
Range Test was applied. Sensory acceptability data were evaluated
using the Kruskal-Wallis test, and when necessary, further
analyzed with the Mann-Whitney U test. The results indicated that
the treatment with 15% corn oil (P3) significantly affected melting
time (P < 0,05), yielding a melting duration of 13.56 minutes.
However, corn oil addition did not significantly influence hardness
(P > 0,05), which measured 60,08 N/m², nor did it affect
acceptability. Sensory scores for color 3,90 (liked), aroma 3,85
(liked), texture 3,55 (liked), taste 3,35 (liked), and total acceptance
3,50 (liked).
Keywords
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