Pengembangan keju mozzarella analog menggunakan berbagai tipe kacang dan minyak nabati = Development of mozzarella cheese analogue using various nuts and vegetable oil

Maria, Gabrielle (2020) Pengembangan keju mozzarella analog menggunakan berbagai tipe kacang dan minyak nabati = Development of mozzarella cheese analogue using various nuts and vegetable oil. Bachelor thesis, Universitas Pelita Harapan.

	Text (Title) Title.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (164kB)
Preview	Text (Abstract) Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (40kB) | Preview
Preview	Text (ToC) ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (208kB) | Preview
Preview	Text (Chapter1) Chapter1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (44kB) | Preview
	Text (Chapter2) Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (203kB)
	Text (Chapter3) Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (195kB)
	Text (Chapter4) Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (237kB)
	Text (Chapter5) Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (37kB)
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (111kB) | Preview
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)

Abstract

Keju mozzarella analog adalah produk serupa keju yang dibuat dengan mencampur semua bahan untuk menggantikan komponen protein dan lemak dari bahan nabati. Tujuan dari penelitian ini adalah untuk mencari kombinasi terbaik dari berbagai jenis kacang dan konsentrasi minyak serta berbagai tipe dan konsentrasi bahan pengental agar dapat memiliki karakteristik yang menyerupai keju mozzarella. Kacang hijau, kacang merah dan kacang kedelai adalah tipe kacang yang digunakan sebagai pengganti sumber protein dan minyak kelapa sawit digunakan sebagai pengganti sumber lemak dengan tiga konsentrasi yang berbeda (0%, 3.825% dan 7.65%). Keju mozzarella analog dianalisis berdasarkan analisis sensori (hedonic dan difference from control test), karakteristik fisik (warna dan tekstur), titik lebur dan daya tarik. Pada tahap kedua, tiga konsentrasi bubuk agar dan kappa karagenan ditambahkan untuk menyerupai tekstur keju mozzarella. Keju mozzarella analog dianalisis berdasarkan analisis sensori (hedonic dan difference from control test), karakteristik fisik (warna dan tekstur), titik lebur dan daya tarik. Keju mozzarella analog yang terbuat dari kacang hijau dengan 7.65% minyak kelapa sawit dan 2.75% bubuk agar memiliki karakteristik yang mirip dengan keju mozzarella yang terbuat dari susu. Kandungan nutrisi dari keju mozzarella analog tersebut adalah 67.03% air, 4.48% lemak, 2.64% protein, 1.53% kadar abu dan 24.32% karbohidrat. Rata-rata pH dari keju mozzarella analog ini adalah 5.83/Mozzarella cheese analogue is an imitation of dairy mozzarella cheese that are made by mixing each ingredient in order to replace fat, protein by non-dairy derivatives, preferably vegetable-based products. The aim of this research was to find the best combination of type of nut and vegetable oil as well as different type and concentration of gelling agent in order to mimic the dairy mozzarella cheese. Mung bean, red kidney bean and soybean are the type of nuts used as a source of protein and vegetable oil used to replace the source of fat from milk with three different concentration (0%, 3.825% and 7.65%). The samples were analysed based on its sensory analysis (hedonic and difference from control test), physical characteristics (color and texture), melting point and stretchability. At the second stage various concentration of agar powder and kappa-carrageenan powder were added as the gelling agent to mimic the texture of the dairy mozzarella cheese. The samples were analysed based on its sensory analysis (hedonic and difference from control test), physical characteristics (color and texture), melting point and stretchability. The mozzarella cheese analogue made with mung bean with 7.65% vegetable oil concentration and 2.75% agar powder has more similarity characteristic with the dairy mozzarella cheese. The nutritional content of the mozzarella cheese analogue was 67.03% water, 4.48% fat, 2.64% protein, 1.53% ash content and total carbohydrate of 24.32%. The mozzarella cheese analogue sample has the average pH of 5.83

Actions (login required)

View Item