Analisis Komposisi Bahan dan Uji Sensori Terhadap Beberapa Keju Olahan Komersil di Indonesia

Authors

  • Andini Putri Riandani Department of Agricultural Technology, Pelita Bangsa University, Indonesia
  • Yusuf Irfan Department of Agricultural Technology, Pelita Bangsa University, Indonesia
  • Supriyanto Supriyanto Program Studi Teknik Industri, Fakultas Teknik, Universitas Pelita Bangsa
  • Arvita Emarilis Intani Program Studi Teknik Industri, Fakultas Teknik, Universitas Pelita Bangsa
  • Susan Kustiwan Program Studi Teknik Industri, Fakultas Teknik, Universitas Pelita Bangsa
  • Ruli Yanto Program Studi Teknik Industri, Fakultas Teknik, Universitas Pelita Bangsa

DOI:

https://doi.org/10.37366/JUTIN0301.8694

Keywords:

Cheese, Processed Cheese, Cheddar, Sensory Analysis

Abstract

The higher level of cheese consumption, an increase of 52% in the span of 5 years, opens up opportunities for the establishment of cheese factories. This study aimed to analyze the sensory differences of 3 processed cheese products on the market, namely MEG multipurpose cheese (KM), Kraft Cheddar (KK), and Prochiz Gold (KP). Sensory analysis was carried out on 3 samples using a descriptive test on 13 semi-trained panelists. The results of this study were that the panelists preferred KK because it had a distinctive milky aroma and a strong cheese characteristic; stronger milk, cheese, savory, salty flavors; good sliceability; softer texture and mouthfeel. However, for grated results, panelists prefer KP because it had a intact and neat grater product.

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Published

2022-07-12

How to Cite

Riandani, A. P., Irfan, Y., Supriyanto, S., Intani, A. E., Kustiwan, S., & Yanto, R. (2022). Analisis Komposisi Bahan dan Uji Sensori Terhadap Beberapa Keju Olahan Komersil di Indonesia. JURNAL TEKNIK INDUSTRI, 3(1), 86-94. https://doi.org/10.37366/JUTIN0301.8694

Issue

Vol. 3 No. 1 (2022): JURNAL TEKNIK INDUSTRI : MEI 2022

Section

Articles

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